Chewy Oatmeal Chocolate Chip Cookies

  June 27, 2014

Today, I just had to have chocolate and what better way to enjoy the chocolate, but in a yummy chewy cookie. Keeping health in mind, I lessened the sugar and added whole wheat pastry flour. With the addition of the pastry flour and the oats these cookies are packed with fiber and taste. A few things to keep in mind:

1. Make sure you beat the butter and sugar until it is fluffy. The butter will turn into a light white/yellow color.

2. Don’t skip the brown sugar. The brown sugar will add a great flavor and the chewy texture.

3. Don’t try to substitute the whole wheat flour for the pastry flour. Pastry flour is lower in protein and therefore not as much gluten is generated leading to a lighter and airer cookie.

3. Do chill the dough before cooking. I only chilled my dough for about 30 minutes because I lose my patience quickly, but the ideal time is 2-12 hours. The longer the chill, the better the cookie.

4. Don’t overcook. My cookies baked for exactly 17 minutes and they looked undercooked, but after cooling for a few minutes they were perfectly cooked. They will fall apart if you don’t allow them to cook on the cookie sheet for a few minutes first (I learned this the hard way).

I hope you enjoyed these cookies as much as I did!

Chewy Oatmeal Chocolate Chip Cookies
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen cookies
  • ½ cup butter, softened
  • ½ cup light brown sugar
  • ⅓ cup sugar
  • 1 egg, large
  • 1 tablespoon vanilla
  • 1¾ cup old fashioned oatmeal
  • ¾ cup whole wheat pasty flour
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups milk chocolate chips
  1. Preheat oven to 325 degrees.
  2. Cream together the butter and sugars for about 2-3 minutes until mixed thoroughly and butter takes on a lighter color.
  3. Add the egg and vanilla, and mix to combine.
  4. In another bowl, mix well the oatmeal, flour, cinnamon, baking soda, and salt.
  5. Add the dry ingredients (oatmeal mixture) into the butter mixture, and mix until incorporated. Make sure not to over mix. Stir in chocolate chips.
  6. Place dough in refrigerator for 30 minutes until chilled.
  7. Line a baking sheet with parchment paper, and place rounded scoops of dough onto the paper.
  8. Bake for 15-20 minutes. Remove from oven when edges begin to brown, keeping in mind that they will continue to cook after taking from the oven.
  9. Let cool for 3-4 minutes on the baking sheet, and then carefully remove to a wire rack.


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