Chewy Oatmeal Chocolate Chip Cookies
Learn how to make the best chewy oatmeal chocolate chip cookies! They are filled with healthy oats/oat flour, are naturally sweetened, and have a touch of peanut butter for taste and super chewy texture.
Considering the number of cookie recipes we have here on the blog, you may be able to get an idea that we have a thing for cookies. 😉 But these ones are definitely in my top favorite! They’re gooey, chewy, not too sweet, and so unbelievably delicious.
We love these oatmeal cookies for a number of reasons – one of the biggest reasons is how they’re filled with super wholesome ingredients. So, indulging in them (aka eating five cookies at a time) is that much sweeter!
Making these cookies will consist of 10 pantry ingredients, 1 bowl for mixing, and just 8 minutes until they are baked to perfection.
How to Make Chewy Oatmeal Chocolate Chip Cookies – step by step
- Add all of dry ingredients to bowl (oats + oat flour, baking soda, cinnamon, salt, and coconut sugar). Whisk together.
- Then add egg, melted butter, peanut butter, and vanilla.
- After ingredients are mix together, gently fold in chocolate chunk or chips. Cover and chill.
- Use a cookie scooper to scoop 1.5 Tbsp of cookie dough on sheet pan with parchment paper. Space at least 2 inches apart and bake for 8-10 minutes at 350F.
The Best Oats For Cookies
Our top choice for oats when it comes to cookies are quick oats! They have a smaller shape than whole oats and bake in an even form without much bulkiness. Since they are smaller, they are able to bind more easily too!
If you don’t have quick oats, pulse rolled oats in a blender/food processor 2-3 times until chopped into smaller pieces.
Extra Baking Tips
- Use unsalted butter when baking cookies to keep things from being too salty.
- Butter options – this recipe works with both regular and vegan butter. For a dairy-free friendly cookie we recommend using Earth Balance vegan butter.
- Use either peanut or almond butter as the nut butter for this recipe.
- My favorite cookie scooper: To get the perfect sized cookie I like to use a 3-inch cookie scoop or measure 1.5 Tablespoons of dough instead.
Storing Leftovers & Freezing
My top tips for these cookies are storing them in the fridge! This will not only keep them fresh, but also give them extra chewy texture and more flavor.
Refrigerating: leftover cookies can be chilled in a ziplock bag for 5-7 days.
Freeze: keep cookies always on hand by freezing them after baking in a freezer-friendly ziplock bag for up to 2 months. Remove and let slightly thaw before enjoying.
I can confidently name these cookies as one of my all-time favorites! They’re not too sweet, not too decadent, but perfectly balanced. Drew and I absolutely love them, and are certain you will too!
Happy baking, friends! xoxo
More Delicious Cookies to Bake
- Monster Cookies
- Chocolate Brownie Cookies
- Chewy Almond Butter Cookies
- Chewy Flourless Chocolate Chip Cookies
If you tried this The BEST Chewy Oatmeal Chocolate Chip Cookies recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
The BEST Chewy Oatmeal Chocolate Chip Cookies
Learn how to make the best chewy oatmeal chocolate chip cookies! They are filled with healthy oats/oat flour, are naturally sweetened, and have a touch of peanut butter for taste and super chewy texture.
Ingredients
- 1/2 cup coconut sugar
- 3/4 cup oat flour
- 3/4 cup quick oats
- 2 Tablespoons peanut butter
- 1 egg
- 5 Tablespoons butter/vegan butter melted (unsalted)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 cup dark chocolate chips
- 1/2 teaspoon baking soda
- pinch of salt
Instructions
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First mix oat flour & quick oats, pinch of salt, cinnamon, baking soda, and coconut sugar.
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Then add to dry ingredients: egg, melted butter, vanilla, peanut butter. Mix ingredients then gently fold in chocolate chips. Cover and chill for 15-30 minutes in refrigerator.
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Use a cookie scooper or 1 1/2 tablespoons of cookie dough and place 2 inches apart on sheet pan lined with parchment paper. Bake for 8-10 minutes at 350F, let cool for 5-10 minutes before enjoying.
Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.
Excellent cookies 🍪
so glad you enjoyed them ❤️
I just wanted to say finding your blog is literally a dream. Someone who cooks/bakes with oat flour and dairy free and everything I’ve made has been so amazing.
P.S. this recipe is so good with sunflower butter( for my nut allergy friends)
That means so so much to me! I’m so happy you found my blog. And am beyond pleased the recipes have been such a help! And super great to know about sunflower seed butter 😊
My mom made this….melt-in-your-mouth yummy! The cookies went fast.
I’m super happy to hear it 🙂 Thank you!
Is the peanut butter necessary? What does the peanut butter do?
Made these last night and mine ended up a bit gooey! Think my oven needed to cook them a bit longer but they were tasty none the less. Super simple to put together and delicious! Love your blog! Please never stop sharing your recipes!!
Thank you for such sweet words, Kayla. Really means a lot. And as far as the cookies, I wish all ovens were created equal, it would make things a lot easier. 🙂 But yes, a minute or two longer never hurts if they seem a bit under.