Chocolate chip oatmeal cookies

Soft and chewy with slightly crisp edges, these chocolate chip oatmeal cookies are full of flavor and packed with chocolate goodness in every bite.

For Mother’s Day, my little princess made me a small basket filled with all kinds of presents. Some drawings and a card she made, a few gifts she picked with daddy, a heart shaped pin and a hand sugar scrub she made at preschool and a handwritten “about mom” worksheet.

She has a passion for making drawings and cards for us, for her friends or the preschool teachers so I was not surprised when she showed me her work on Sunday morning, but her worksheet made me giggle.

My little princess is 5 and in her own words, I’m 52 years old, my favorite food is oatmeal and love to cook and go shopping with her. The last two are true and as much as I love oatmeal, it’s not exactly my favorite food. Hello, chocolate!

Of course, if you combine chocolate and oatmeal you have my undivided attention. 

Both Tiffany and I love having oatmeal for breakfast. Almost always, it’s mixed with something else. Most of the time peanut butter and mashed banana or honey, sometimes a generous amount of Nutella, dried or fresh fruit and nuts (me) chocolate chips, to name just a few.

Without a doubt if I have to choose between oatmeal and cookies for breakfast, I would pick cookies. Who would I be kidding to pick the oatmeal?

Well, these chocolate chips cookies are for those days when a cookie for breakfast sounds just about right.

They are soft and chewy, packed with rolled oats, almond flour, brown sugar, cocoa nibs and chocolate chips.

To make these oatmeal cookies, you start by creaming the butter with the sugar. I used only dark brown sugar which not only brings flavor but makes the cookies chewy also.

An egg and vanilla extract is added before the oats, almond flour, and all purpose flour is folded in. Finish making the cookie dough by folding in the cocoa nibs and chocolate chips.

Cocoa nibs are the purest form of chocolate. They are dried and fermented bits of cacao beans. They have a deep chocolate flavor. The cocoa nibs bring crunchiness to the cookies, but if you do not have any or have a texture issue (I totally understand) you can use mini chocolate chips instead of grated/chopped chocolate.

I would go for a mix of unsweetened and semi-sweet chocolate, otherwise your cookies you’ll be overly sweet.

Although the cookies do not spread, it’s still needed to let the dough cool in the fridge for about 1 hour. It allows the flavors to develop and gives time for the oats to soak up moisture.

The recipe for these chocolate chip oatmeal cookies is an adaptation from the whole grain cinnamon oatmeal and fruit cookies from my favorite grocery store, Wegmans!

Chocolate chip oatmeal cookies recipe

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Yields 18 cookies

Soft and chewy with slightly crisp edges, these chocolate chip oatmeal cookies are full of flavor and packed with chocolate goodness in every bite.

15 minPrep Time

14 minCook Time

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Ingredients

• 3/4 cup (170 grams) butter, room temperature
• 3/4 cup (150 grams) packed dark brown sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup (120 grams) all-purpose flour
• 1 cup (100 grams) rolled oats (not quick or instant)
• 1/2 cup (56 grams) almond four/meal
• 1 teaspoon baking powder
• pinch of salt
• 3/4 cup cocoa nibs
• 1/2 cup semiswet chocolate chips

Instructions

1. In a mixing bowl, add the butter and brown sugar. With the paddle attachment on, beat on low speed until light and fluffy, about 3 minutes
2. Beat in the egg and the vanilla extract. Scrape the sides of the bowl, if needed.
3. In a separate bowl combine the oats, almond flour, all purpose flour, baking powder and salt.
4. Gently, stir the flour mixture with the mixer on the lowest speed.
5. Turn the mixer off and with a spatula, fold the cocoa nibs and chocolate chips.
6. Refrigerate the cookie dough for 1 hour.
7. Heat the oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
8. With a large ice-cream scoop, drop cookie dough on the prepared baking sheet. Gently flatten the cookies.
9. Bake in preheated oven for 12-14 minutes.
10. Let the cookies rest 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely.

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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Happy baking,

Roxana