Chewy Honey Oatmeal Chocolate Chip Cookies
These chewy honey oatmeal chocolate chip cookies have the perfect chew in the center and just a slightly crispy edge. These are my favorite cookies, to date!
Servings: 18 cookies
Ingredients
- 1 cup (227 g) unsalted butter softened
- 1 cup (220 g) dark brown sugar
- 1 cup (200 g) granulated sugar
- 2 eggs + 1 egg yolk
- ¼ cup (85 g) honey
- ½ teaspoon vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ cup (60 g) whole wheat flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 3 cups (243 g) rolled oats not quick cooking oats or instant oats
- 1 cup (180 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350 °F (177 °C) and line baking sheets with parchment paper or silicone baking mats. Set aside.
- In the bowl of a stand mixer (or a large bowl using a hand mixer), cream together butter and sugars until light and fluffy. Add in the eggs, one at a time, and then the egg yolk. Once incorporated, add the honey and vanilla extract and beat until combined.1 cup unsalted butter, 1 cup dark brown sugar, 1 cup granulated sugar, 2 eggs + 1 egg yolk, 1/4 cup honey, 1/2 teaspoon vanilla extract
- In a large bowl, whisk together flours, salt, baking powder, nutmeg, and cinnamon.1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1/4 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon
- Gently add half the flour mixture to the bowl, beat until partially incorporated, then add the remaining flour mixture.
- Add the rolled oats to the bowl and mix until incorporated. At this point, if you're using a hand mixer, it might be too thick for the beaters to beat all of it so you'll have to transfer to hand mixing with a wooden spoon or spatula.3 cups rolled oats
- Gently fold in the chocolate chips with a spatula.1 cup semi-sweet chocolate chips
- Using a large cookie scoop (or 4 tbsp. of dough), place cookie dough onto prepared baking sheets and bake for 18-20 minutes. The cookies will look soft and undone, but remove them between 18-20 minutes. They continue to cook as they cool and you do not want these to be overcooked as they will be too hard and crispy with little to no chew.
- Let cool on cookie sheet for 10 minutes then transfer to a wire cooling rack to cool completely.
- Store in an airtight container for up to 5 days.
Notes
If you do not have whole wheat flour, you can use all all-purpose flour, meaning you would use 1 1/2 cups all-purpose flour.
If you're using a smaller cookie scoop (less than 4 tbsp. of dough), then you'll need to cook these for less amount of time (20 minutes would definitely be way too long); I would check at 10-12 minutes, depending on the size of your cookie scoop.
Nutrition
Serving: 1 cookie | Calories: 347 kcal | Carbohydrates: 50 g | Protein: 4 g | Fat: 16 g | Fiber: 3 g | Sugar: 33 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
*If you're viewing this on your phone, press and hold the QR code to open in your browser.