"These soft and chewy chocolate chip cookies have oats and a bit of honey that give these cookies the perfect texture and shape. (Plus, there’s no chilling needed!) If you’re like me, this easy everyday cookie recipe will quickly become your family favorite go-to!"
Oatmeal Chocolate Chip Cookies
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Prep time: 12mins
Cook time: 10mins
Serves or Makes: 15 large cookies or 30 small cookies
Recipe Card
ingredients
- 1/2 cup unsalted butter, cut into cubes
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons raw honey
- 1/2 teaspoon Kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 3/4 cup all purpose flour
- 1 cup rolled oats
- 1 cup semi sweet chocolate chips
Method
Step 1
Preheat oven to 350° F. Prepare 2 baking sheets by lining them with parchment.
Step 2
Add butter to the bowl of a stand mixer and turn on medium speed to whip the butter. Add brown sugar and white sugar and blend together until mixed and light, about 1-2 minutes.
Step 3
Add the egg, vanilla, and honey to the butter and sugar mixture and mix together until blended well, about 1 minute.
Step 4
Add the remaining dry ingredients, except for the chocolate chips. Mix together until all ingredients are incorporated. Fold in the chocolate chips.
Step 5
Use 4 Tablespoon cookie scoop of choice or roll into balls and place on baking sheet. A smaller standard cookie dough scoop (2 TB) will yield about 30 cookies.
Step 6
Bake for 9-10 minutes, until the edges are set and the center looks almost done. Cool on cookie sheets for about 5 minutes, then transfer to a cooling rack.
Step 7
Store in an airtight container on the counter for a week. These also freeze great in a freeze Ziplock bag for a couple months.