Whole Wheat Oatmeal and Chocolate Chip Cookies
Soft, chewy, and bursting with wholesome goodness, these Whole Wheat Oatmeal and Chocolate Chip Cookies are a delightful twist on the classic favorite. Made with hearty whole wheat flour, fiber-rich rolled oats, and a touch of ground cinnamon for warmth, these cookies offer a healthier balance without skimping on indulgence. Semi-sweet chocolate chips add the perfect sweetness, while a hint of vanilla elevates the flavor profile. Quick to whip up in just 15 minutes of prep time and ready in under 30 minutes, these cookies are ideal for satisfying sweet cravings or serving as a comforting treat. Perfect for cookie lovers looking for a guilt-free upgrade, this recipe is easy, family-friendly, and great for snack time or dessert.
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Recipe Information
Ingredients
- 120 grams unsalted butter, softened
- 150 grams light brown sugar, packed
- 50 grams granulated sugar
- 1 unit large egg
- 2 teaspoons pure vanilla extract
- 120 grams whole wheat flour
- 1 teaspoon baking soda
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 120 grams rolled oats
- 150 grams semi-sweet chocolate chips
- 1 tablespoon milk (optional, for adjusting dough consistency)
Instructions
Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer on medium speed.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the whole wheat flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
Fold in the rolled oats and semi-sweet chocolate chips. If the dough seems too dry, add milk (1 tablespoon at a time) to achieve the desired consistency.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look just set. Do not overbake, as the cookies will continue to firm up as they cool.
Remove cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
184 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 15.5 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 64 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
