Made with oats, butter, and brown sugar, you are guaranteed the softest and chewiest oatmeal chocolate chip cookies. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!
- 1 1/4 cups quick oats
- 1 cup white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup unsweetened applesauce
- 4 tablespoons unsalted butter melted and cooled
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup honey
- 1/3 cup dark chocolate chips
- 1/4 cup raisins
- 1/4 cup well chopped raw walnuts or pecans (in this recipe, we usually go for pecans, but both are delicious) or an additional 2 tablespoons chocolate chips and 2 tablespoons raisins
- In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
- In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.
- When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.
- Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.
- Leftover cookies will keep in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
- I recommend quick oats for this recipe, as they yield a more tender cookie. You can use regular rolled oats, but they will have a heartier consistency.
- To make gluten free: you can experiment with oat flour (I haven’t tried this yet, but I would suggest swapping 1 1/4 cups oat flour for the white whole wheat flour) or use a 1:1 GF baking blend instead of the wheat flour.
- To make vegan: Use maple syrup instead of honey. For the egg: I haven’t tried this with a flax egg instead of the regular egg yet, but I’d love to hear how it goes if sometime does play around!