Oatmeal Chocolate Chip Cookies
These amazing oatmeal chocolate chip cookies are perfect for anyone who wants a healthier treat that still tastes incredible! Your whole family will love how chewy and satisfying these cookies are, plus they’re packed with wholesome oats and heart-healthy ingredients.
Recipe Details
Timing & Servings: Prep Time: 15 minutes, Additional Time: 45 minutes, Total Time: 1 hour, Yield: 45 cookies
Nutrition Profile: Low-Carb, Heart-Healthy, Vegetarian
Nutrition Facts (per serving): 105 Calories, 5g Fat, 14g Carbs, 2g Protein
Ingredients You’ll Need
Rolled oats: You’ll need 2 cups of old-fashioned rolled oats, which give these cookies their amazing chewy texture. I love how oats make cookies so much more filling and nutritious!
Whole-wheat pastry flour: Just ½ cup of this lighter whole wheat flour adds fiber without making the cookies heavy. If you can’t find pastry flour, regular whole wheat works too!
All-purpose flour: Another ½ cup helps give the cookies structure. This combo of flours creates the perfect texture!
Ground cinnamon: One teaspoon brings that warm, cozy flavor that pairs so beautifully with oats and chocolate.
Baking soda: You’ll need ½ teaspoon to help these cookies rise just right.
Salt: Just ½ teaspoon enhances all the other flavors perfectly.
Tahini: Here’s the secret ingredient – ½ cup of tahini gives these cookies a subtle nutty flavor and keeps them moist. You can find it near the peanut butter!
Cold unsalted butter: 4 tablespoons cut into pieces helps create that perfect cookie texture when mixed with the tahini.
Granulated sugar: ⅔ cup adds sweetness and helps the cookies spread just right.
Light brown sugar: Another ⅔ cup packed tight gives extra moisture and that rich molasses flavor.
Large egg: One whole egg plus one egg white helps bind everything together while keeping the cookies lighter.
Vanilla extract: A full tablespoon brings out all the other flavors beautifully.
Chocolate chips: One cup of your favorite chocolate chips – semi-sweet or dark chocolate work great!
Chopped walnuts: ½ cup adds a nice crunch, but feel free to skip if you prefer nut-free cookies.
How to Make Oatmeal Chocolate Chip Cookies
Step 1: Set your oven racks in the upper and lower thirds and preheat to 350°F. Line 2 baking sheets with parchment paper so your cookies won’t stick.
Step 2: Grab a medium bowl and whisk together the oats, both flours, cinnamon, baking soda, and salt. This dry mixture is ready to go!
Step 3: In a large bowl, beat the tahini and cold butter pieces with an electric mixer until they form a smooth paste. Then add both sugars and beat until everything looks well combined and fluffy.
Step 4: Beat in the whole egg first, then the egg white, and finally the vanilla. Your mixture should look smooth and creamy now.
Step 5: Stir in your oat mixture until it’s just moistened – don’t overmix! Then gently fold in the chocolate chips and walnuts.
Step 6: Here’s a great tip – dampen your hands with water! Roll 1 tablespoon of dough into a ball, place it on your prepared baking sheet, and gently flatten it. Don’t let the sides crack though!
Step 7: Keep going with the rest of your dough, spacing each flattened cookie about 2 inches apart on both baking sheets.
Step 8: Bake for about 16 minutes, switching the pans from top to bottom and front to back halfway through. Your cookies are done when they’re golden brown!
Step 9: Let the cookies cool on the pans for 2 minutes, then move them to a wire rack. Let your pans cool a few minutes before baking the next batch.
Easy and Quick Oatmeal Chocolate Chip Cookies Version
Want to make these even faster? You can skip the step of cutting butter into pieces – just soften it at room temperature first! Also, try using a cookie scoop instead of rolling by hand to speed things up. You can even make the dough ahead and keep it in the fridge for up to 2 days!
Serving Ideas
These cookies are perfect with a cold glass of milk or your favorite hot coffee. They also make wonderful lunch box treats or after-school snacks. Try serving them with fresh fruit for a balanced dessert that feels complete!
Storage
Store your cookies in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months! Just thaw at room temperature when you’re ready to enjoy them again.
Substitutions
No tahini? You can use natural peanut butter or almond butter instead! Don’t have whole wheat pastry flour? Just use all-purpose flour for both measurements. You can swap the walnuts for pecans, almonds, or just leave them out completely.
Pro Tips
- Damp hands are key: This prevents the dough from sticking to your hands when shaping cookies
- Don’t overbake: They’ll look slightly underdone but will finish cooking on the hot pan
- Cool pans between batches: Hot pans will make your cookies spread too much
- Chill the dough: If it’s too soft to handle, pop it in the fridge for 15 minutes
FAQs
Can I make these cookies without tahini?
Sure! You can substitute the tahini with an equal amount of natural peanut butter, almond butter, or even softened butter. The tahini gives a subtle sesame flavor, but other nut butters work great too!
Why do I need to use damp hands when shaping the cookies?
You bet this makes a difference! Damp hands prevent the cookie dough from sticking to your fingers, making it so much easier to roll and shape each cookie perfectly.
Can I freeze the cookie dough?
Absolutely! You can freeze the shaped cookie balls on a baking sheet, then transfer them to a freezer bag. Bake them straight from frozen, just add an extra minute or two to the baking time.
How do I know when the cookies are done?
Look for golden brown edges! The centers might look slightly underdone, but they’ll continue cooking on the hot pan. This keeps them perfectly chewy instead of crispy.
I hope you love these healthier oatmeal chocolate chip cookies as much as my family does! Let me know how yours turn out – I always love hearing about your baking adventures and any fun variations you try!
