Whole Wheat Oatmeal Chocolate Chip Cookies
I'm posting this recipe not because these are the best oatmeal chocolate chip cookies ever of all time. They're good, but...I'm posting the recipe, because they make amazing ice cream sandwich cookies. And it's prime ice cream sandwich season.
I'm pretty sure the last thing anyone needs is another oatmeal chocolate chip cookie recipe. I mean, the sense I get is that most people have their OMG favorite recipe, and tend to stick with it. Except, perhaps, for those times when you're lured away by an off-beat recipe incorporating something like corn flakes, or, I don't know - toffee. But those are just flings, right?
Anyhow, I wasn't planning on posting this recipe, I was just playing around with a bag of Massa Whole Wheat Flour, and the last of the oats in my refrigerator. This was the result. I'm posting the recipe not because they're the best oatmeal chocolate chip cookies ever of all time. They're really good (promise!), but...I'm mainly posting the recipe, because they make amazing ice cream sandwich cookies. And it's prime ice cream sandwich season.
Cook these cookies long enough, then let them cool, and you'll have thin, snappy, super-oaty cookies. They'll be structured enough to embrace a smear of your favorite vanilla, or coffee, or mint chip ice cream.
More Chocolate Chip Cookie Recipes
- David Lebovitz's Great Chocolate Chip Cookies
- Whole Wheat Chocolate Chip Skillet Cookie
- Chickpea Chocolate Chip Cookies
- Itsy Bitsy Chocolate Chip Cookies
- Mesquite Chocolate Chip Cookies
Or explore more favorite cookie recipes - I especially love the classics like these shortbread cookies, these limoncello macaroons, these ginger cookies, or these special snickerdoodles. Have fun baking!
More Oatmeal Recipes
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Whole Wheat Oatmeal Chocolate Chip Cookies
As with most cookies, I bake these to order. The dough freezes well. Bake off as many as you want, then portion off any leftover dough into appropriately sized balls. Double-bag, then freeze. You can bake these straight out of the freezer, you'll just need to tack on a few minutes of extra baking time (because the dough will be colder). Your cookies won't be quite as flat or snappy, but they are delicious just the same, and will still work for ice-cream sandwiches.
- 2 3/4 cup / 9 oz / 255 rolled oats (not instant)
- 1 cup / 4.5 oz / 125 g whole wheat flour
- 2/3 cup / 1 1/2 oz / 45 g wheat bran (or germ)
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine grain sea salt
- 1 cup / 8 oz / 225 g unsalted butter
- 1 cup / 6.5 oz / 185 g natural cane sugar or light brown sugar
- 1 cup / 6 oz / 170 g firmly packed Muscovado or dark brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 10 oz / 285 g semi-sweet chocolate bar, chopped and shaved into chunks and splinters
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Preheat the oven to 350F / 180 C, with racks placed in the middle. Line two baking sheets with unbleached parchment paper and set aside.
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In a medium bowl combine the oats, flour, wheat bran, baking soda, baking powder, and salt. Set aside.
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Either by hand, or using an electric mixer, cream the butter until light and fluffy. Beat in sugar for 3+ minutes, scraping down sides a few times along the way. Incorporate the eggs one at a time, then the vanilla - scraping the sides of the bowl another time or two. Add the dry mixture, and stir until everything barely comes together. Then stir in the chocolate, mixing until it is evenly distributed throughout the dough.
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Use a small ice-cream scoop, spoon, or 1/4 cup measuring cup, to make uniform dough balls. I used a metal 1/4-cup measuring cup, filling it about 3/4 full. Arrange each cookie at least 3-inches apart on the prepared baking sheet. They'll flatten out quite a bit. For extra crisp cookies, bake until deeply, deeply golden on the bottom, about 15+ minutes. Rotate the pans once about 2/3 the way through baking - back to front, top to bottom. Like your cookies a little chewier? Bake for less time. Cool on a rack.
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David Lebovitz’s Great Chocolate Chip Cookies
If you like a serious chocolate chip cookie with classic vibes, this is the recipe. A high chip to dough ratio guarantees lots of chocolate in every bite. Toasted walnuts add crunch, density and a delicious flavor to the overall mix. So good!
Nikki’s Healthy Cookie Recipe
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Comments
This is going to sound weird, but years ago I had a vivid dream that I was eating the best ever ice cream sandwich the world could offer. It was two thin, snappy, oaty spice cookies,with a thick layer of peach sherbet in between. It was so good, I was sad to wake up, and ever since, I've thought about making it. I bet your recipe, with spice instead of chocolate chips, would be It. I'm going to try it out and let you know.
i tend to like a thicker, chewier cookie. are these crispy?
I don't have a favorite oatmeal chocolate cookie recipe. I admit it. I'm still on the lookout. So I'll give yours a try and I'll definitely serve them with lots of ice cream! Magda
While I do have a favorite oatmeal cookie recipe, that doesn't mean it can't be upgraded. Thanks for sharing this recipe!
omg! coffee ice cream would be the BEST with those cookies! great idea!
These cookies look so wonderful! I looked for an oatmeal cookie recipe today but this one looks wonderful. I think I might use it :) Thanks for sharing!
Hey while we are talking about cookies... I made 'nikki's healthy cookies' awhile back and wow! So nice and the kids just loved that I kept saying yes when they asked for one after another, after another, after another........... So nice to have a 'treat' that is just as good for you as a bowl of muesli and fruit! ;-)
Cookies & Ice Cream....is there really anything any better?
I love how one recipe usually sparks something else, like ice cream sandwiches. That's the best part of cooking.
Yes! The chocolate in splinters and slivers means many melty mouthfuls of yumminess! I also like using my processor to slightly pulverize the oats into smaller bits (and some walnuts) which gives the cookie a truly nutty flavor. Thanks for the idea of the ice cream sandwiches--that would be a great dessert for my in-laws tomorrow evening! Any other ideas for chocolate chip cookies? Thanks very much Heidi!
I've never used wholemeal flour to bake cookies before - does that mean I get to eat more of them 'cos they're good for me??
Mmmmmmmmmm milk and cookies, I need to make these for an after work treat!
Yum! I love that these cookies have wheat germ...makes you not feel so guilty for indulging :)
I have never made chocolate chip cookie at home, this sounds like my OMG recipe... I have one doubt, I see that you have added 2 cups of brown sugar (light and dark), won't that make this cookie really sweet or it is just perfect. Thanks.
You can never have too many cookie recipes. Especially when they are even better paired with ice cream :)
These cookies look so good! I actually don't have a staple one, and I've been searching for an oatmeal chocolate chip recipe to veganize and then use to make ice cream sandwiches with some of my homemade pure vegetarian (vegan) ice cream for my blog -- before summer is suddenly over. I just might try using this recipe! Alyssa
Heidi - you know how to tempt me. I prefer thicker and chewier cookies (using primarily the same recipe for 15 years) so I almost snubbed these when I saw they were flat. Then I read your post about using them for ice cream sandwich cookies - brilliant, again. Thanks!
I'm going to make these for my meat/sugar eating man and I can't wait until he tries the double broccoli quinoa. It makes my tummy happy!
Is it weird that I don't have a favorite oatmeal chocolate chip cookie recipe? I don't even think I've eaten that flavor combination before, haha. I will be saving this recipe for future use, though, because oatmeal + chocolate sounds heavenly. And you're right! It is primetime for ice cream sandwiches.
I love whole wheat, I love oats, and I love chocolate. Here is a recipe that puts my three of my favorites all together. I recently made cookies with coarse sea salt, which proved to be a hit, as we could bite into a piece of salt, for an extra flavor pop.