The Very 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.
They’re plenty hearty and chewy, 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. And 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.
I also love that in the back of the book she created recipe lists, like “Great for Leftovers,” and “One-Pan Meals” and “30(ish)-Minute Dinners.” So helpful! Erin characterizes her book as having 130+ lightened-up, rapid-fire recipes, and that made sense to me looking through it. If you’re looking for some new recipe inspiration or for a great gift for fellow cooks, check it out here (Amazon affiliate).
Let’s dig in to the process!
How to Make Oatmeal Chocolate Chip Cookies:
Combine the Dry Ingredients First:
In a mixing bowl, combine white whole wheat flour, quick oats, cinnamon, baking soda, and salt:
Combine the Wet Ingredients:
In another bowl, combine melted butter with brown sugar and granulated sugar:
Stir to combine, then add an egg, vanilla extract, and vinegar:
Combine the Wet and Dry Ingredients:
Mix that together to combine, then add the dry ingredients:
Mix-Ins Come Last:
Stir together to form a dough, then add dark chocolate chips and toasted pecans:
Chill the Oatmeal Cookie 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:
Bake the cookies for about 10 minutes, until golden on the edges, but still soft:
Let them cool for a few minutes, then dig in! I think they’re best enjoyed when still warm, 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 Other Tips:
Storage: Store leftover baked cookies at room temperature for up to 1 week or freeze, tightly wrapped, for up to 3 months.
To freeze unbaked cookie dough: Scoop and shape cookie dough as directed. Arrange the unbaked cookies in a single layer on a parchment-lined baking sheet, then place the baking sheet in the freezer. Once the cookies have hardened, transfer them to a ziptop bag and freeze for up to 3 months. Bake individual cookies directly from frozen, adding a few additional minutes to the baking time as needed.
Not nuts about nuts? You can swap the 1/2 cup nuts called for in the recipe for an additional 1/4 cup chocolate chips. The cookies will spread more during baking, so leave them a little extra space on the baking sheet. I also recommend chilling the dough for at least 4 hours, ideally overnight.
No quick-cooking oats on hand? Make them yourself by pulsing regular old-fashioned oats 1 or 2 times in a food processor, until they are lightly broken up (do not pulse them completely into a flour). Measure the oats after you have run them through the food processor to ensure you have the correct amount.
More Favorite Cookie Recipes:
The Very Best Oatmeal Chocolate Chip Cookies
- 1/2 cup raw walnut or pecan halves (see Pro Tips)
- 3/4 cup quick-cooking oats (not instant oatmeal; see Pro Tips)
- 3/4 cup white whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 tsp ground cinnamon
- 1/2 cup unsalted butter
- 6 tbsp packed coconut sugar or light brown sugar
- 1/4 cup granulated sugar
- 1 tbsp pure vanilla extract
- 1/4 tsp apple cider vinegar (or lemon juice)
- 1 large egg at room temperature
- 3/4 cup dark chocolate chips
- Toast the nuts: Place a rack in the center of your oven and preheat the oven to 350 degrees F. Spread the nuts in a single layer on an ungreased baking sheet. Bake until the nuts are toasted and fragrant, 8 to 10 minutes, shaking the pan once halfway through. Do not walk away from the nuts towards the end of their baking time to ensure that they do not burn (it happens fast!). Immediately transfer the nuts to a cutting board and let cool. Turn off the oven.
- In a medium mixing bowl, whisk together the oats, flour, baking soda, salt, and cinnamon.
- Cut the butter into a few pieces and place it in a large microwave-safe bowl. Microwave for 30 seconds. Continue to microwave in 15-second bursts, just until melted. (Alternatively, you can melt the butter in a large saucepan over medium heat. Remove the pan from the heat as soon as the butter is melted.) Stir in the coconut sugar and granulated sugar until smooth. Stir in the vanilla, vinegar, and egg until well combined.
- Add the dry ingredients to the butter mixture. With a rubber spatula or wooden spoon, stir until combined. The batter will seem loose and wet. Roughly chop the nuts, then add them to the bowl. Add the chocolate chips, then fold to combine. Cover the bowl with plastic wrap, pressing the wrap against the surface of the dough. Refrigerate for at least 1 hour, or up to 3 days.
- When ready to bake, remove the dough from the refrigerator. Place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat (for the best texture and most even baking, do not leave the sheet unlined). With a medium cookie scoop or spoon, portion the dough by 1.5 tablespoonfuls, then roll into balls that are approximately 1.5 inches wide. Arrange the balls on the baking sheet, leaving 1.5 inches between each (you will have about 18 cookies total). With your fingers, lightly flatten the tops of the cookies.* Bake for 10 to 13 minutes, until the cookies are golden brown and just set at the edges and on top.
- Place the baking sheet on a cooling rack. Let the cookies cool on the sheet for 5 minutes, then gently transfer them to the rack to finish cooling completely. If the cookies are still too soft to lift with a spatula, slide the sheet of parchment paper or silicone mat, with the cookies still on it, off of the baking sheet and onto the cooling rack, leaving the cookies in place. Let the cookies rest a few additional minutes, then enjoy.
Recipe shared with permission from The Well Plated Cookbook by Erin Clarke.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.