Best Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies from Erin Clarke’s The Well Plated Cookbook are proclaimed as the very best, and I have to agree. Loaded with toasted pecans, chocolate chips, cinnamon, and oats, they’re a cozy cookie with a hearty bite.

Claiming a recipe as the best is risky business, but when you can’t think of how they are lacking, I think it’s fair to come to that conclusion.

These cookies that Erin has gifted to us from her top-rated cookbook have little bits of everything.

They’re hearty and chewy cookies, with textured oats, gooey chocolate chips, and crisp toasted pecans. 

But beyond hitting multiple textural components, they have wonderful flavor, with warm cinnamon accenting the toasted pecan and sweet oats.

When trying to pick out a recipe from the book to share with you, there were a lot of really creative choices that caught my attention. Recipes like Honey Roasted Grape Crostini, Santa Fe Grilled Chicken Salad, Kickin’ Black Pepper Pork Stir-Fry, and Rosemary Cheddar Cornbread.

Oh, and the Chocolate Chip Coconut Banana Bread Pudding, which I was so close to sharing here.

But darn it, I just can’t resist a good cookie recipe. You can’t beat a good Chocolate Chip Cookie Recipe or Peanut Butter Cookies. So when Erin claimed these as the very best, I knew I had to try them.

The thing I noticed most while looking through her book is that Erin seemed to think of every possible detail to make her recipes as helpful and practical as possible. The recipes have thorough instructions on cooking, storage, and ingredient substitutions. 

You’ll see this below, as she shares make-ahead instructions, notes on freezing, and other tidbits to answer any possible question that might come up.

This recipe is also very simple and can be made by hand, rather than requiring a stand mixer.

Let’s dig in to the process!

Step by Step Overview:

Combine the Dry Ingredients First:

In a mixing bowl, combine white whole wheat flour, quick oats, ground cinnamon, baking soda, and sea salt:

I’m a fan of whole wheat for flavor, which you may have noticed from my Whole Wheat Pancakes, Whole Wheat Pretzels, and Homemade Whole Wheat Hamburger Buns. It tastes awesome here. But you can certainly use all-purpose flour as well.

Combine the Wet Ingredients:

In another large bowl, combine melted butter with light brown sugar and granulated white sugar:

Use unsalted butter here, or if you’re feeling ambitious, try Brown Butter!

You may also use coconut sugar or dark brown sugar in place of the light brown.

Stir to combine, then add an egg, vanilla extract, and apple cider vinegar:

Combine the Wet and Dry Ingredients:

Mix that together to combine, then add the flour mixture:

Mix-Ins Come Last:

Stir together to form a dough, then add dark chocolate chips and toasted pecans:

Chill the Dough:

Fold them in to distribute, then press plastic wrap directly onto the surface of the cookie dough.

Chill the cookie dough for one hour (and up to 3 days).

Scoop and Bake:

Use a cookie scoop to portion out 1.5 tablespoonfuls of dough onto a parchment lined baking sheet:

Pop the cookie sheet into a 350F preheated oven and bake the cookies for about 10 minutes, until golden brown on the edges, but still soft:

Let them cool for a few minutes, pair with a glass of milk, and dig in!

I think a warm cookie is always best for any kind of oatmeal cookie recipe, to enjoy that soft chewiness, but it’s especially great here while the chocolate chips are melted and gooey.

See my entire collection of cookies for more recipes. Happy baking!

Erin’s Make-ahead Instructions and Tips:

Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!