Thick & Chewy Oatmeal Chocolate Chip Cookies

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

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thick and chewy oatmeal chocolate chip cookies are a healthy snack

These healthyish chewy oatmeal chocolate chip cookies are low sugar (only one-half a cup, plus chocolate chips) but still taste like a treat. They’re filling too which makes them great for snack time. 

If you’re in search of wholesome snacks for school or any time these cookies are a great choice. They’re so satisfying and we have easy options to make them even healthier. 

The recipe is a slight adaptation of our popular Oatmeal Raisin Cookies

Want to make your chewy oatmeal chocolate chip cookies even healthier? 

  • Add 2 Tbsp. ground flax to the recipe. (Add with the flour.)
  • Add 1/4 cup of pumpkin seeds to the batter along with the chocolate chips.

     

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Thick & Chewy Oatmeal Chocolate Chip Cookies

  • Author: Bridget Oland
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Ingredients

  • ½ cup butter, softened
  • ½ cup sugar
  • 1 large egg, room temperature
  • ½ Tbsp. vanilla
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 ¼  cups all-purpose flour, spooned in
  • ½ tsp. baking soda
  • 1/2 teaspoon salt
  • 1 ½ cups rolled oats (not instant)
  • ½ cup chocolate chips

Instructions

  1. In a large bowl cream the butter and sugar until fluffy. Beat in the egg then the vanilla and molasses.
  2. In another bowl combine the flour, baking soda and salt. Stir into the creamed mixture.
  3. Add rolled oats and chocolate chops and stir until well combined.
  4. Chill for 30 minutes to an hour.
  5. Preheat oven to 350 F and line a large baking sheet with parchment paper.
  6. Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
  7. Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
  8. Let cool on the pan for a bit before removing to a rack to cool.

 

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One thought on “Thick & Chewy Oatmeal Chocolate Chip Cookies

  1. Ann Bramble says:

    A great combination of my thick rolled out molasses cookies and my mother’s Oklahoma cookies (oatmeal, chocolate chip) – superb!!

    Here on the west coast, molasses is not a “staple” as it is in the east; however I have been promoting it whenever and wherever since we moved here in 1979.

    Thanks

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