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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Crispy Chocolate Chip Granola Bars are Wholesome & School-Friendly

Servings: 24 bars serving(s)

Prep time: 15 minutes

Total time: 45 minutes

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Crispy Chocolate Chip Granola Bars are no-bake and easy. This is a nut-free recipe.

Crispy Chocolate Chip Granola Bars are no-bake and easy. This is a nut-free recipe.

This recipe is an adaptation of our recipe for No-Fuss Cranberry Almond Granola Bars. To make chocolate chip granola bars gluten-free be sure to buy GF crispy rice cereal (many include barley malt extract) and GF oats.

Granola Bar Tips:

  • The coconut in this recipe can be replaced with other seeds or nuts. Try pumpkin seeds or a combination of chia seeds and hemp seeds.
  • Try other dried fruit in this recipe too, like apricots, dates or prunes. Be sure to chop them raisin size.
  • Looking for more chocolate? Try drizzling the bars with melted chocolate once they have cooled. Let the chocolate harden before cutting

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Crispy Chocolate Chip Granola Bars

Crispy Chocolate Chip Granola Bars are no-bake and easy. This is a nut-free recipe. It’s gluten-free too if you use GF oats and crisp rice cereal.

  • Author: Bridget Oland
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Ingredients

  • 2 cups old fashioned rolled oats*
  • 2 cups crisp rice cereal*
  • ½ cup dried cranberries or raisins
  • ¼ cup sunflower seeds
  • ¼ cup unsweetened shredded coconut
  • ⅓ cup butter
  • ⅓ cup Crosby’s Fancy Molasses
  • ⅓ cup brown sugar, packed
  • ½ tsp. vanilla extract
  • ¾ cup dark chocolate chips

Instructions

  1. Line a 9”x 9” pan with parchment paper or grease it well.
  2. Combine the oats, rice cereal, cranberries, sunflower seeds, and coconut in a large bowl.
  3. Melt butter, molasses and brown sugar in a saucepan over medium heat. Bring to a gentle boil and cook 2 minutes. Remove from heat and stir in vanilla extract (it will sputter).
  4. Pour hot syrup over the oat mixture and stir to combine. Allow to cool for a few minutes then stir in chocolate chips. Press mixture firmly (and I mean firmly) into prepared pan and ensure it gets right to the edges. Try laying a sheet of parchment paper over top to make it easier to press down.
  5. Refrigerate until set and cut into bars.

Notes

*Choose gluten-free rolled oats and crisp rice cereal if necessary.

 

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Maple Molasses Blueberry Oatmeal Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

 

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack.

And they’re refined sugar-free — sweetened only with molasses and maple syrup.

 

Molasses and maple syrup are a great flavour pairing in recipes. It’s a great option if you want to mellow the molasses flavour a bit.

If you love blueberry muffins you’ll find all sorts of wholesome blueberry muffin recipes right here.

 

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Maple Molasses Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar free

Blueberry Oatmeal Muffins are like a bowl of porridge for people on the go. Made with a combination of rolled oats and whole wheat flour they’re wholesome, filling and are just the right kind of sweet for a healthy snack. Refined sugar-free.

  • Author: Bridget Oland
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
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Ingredients

  • ¾ cup milk
  • ½ cup plain yogurt*
  • ¼ cup pure maple syrup
  • ¼ cup Crosby’s Fancy Molasses
  • 5 Tbsp. oil (olive, canola, grapeseed, vegetable)
  • 1 large egg, room temp
  • 1 tsp. vanilla
  • 1 ½ cups rolled oats (not instant), plus more for sprinkling
  • 1 cup + 2 Tbsp. whole wheat flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • 1/4 tsp. salt
  • ½ tsp. powdered ginger
  • ¾ cups wild blueberries (frozen or fresh)

Instructions

Instructions:

  1. Preheat the oven to 425 F and prepare muffin pan (grease muffin cups or line with papers).
  2. In a medium bowl whisk together the wet ingredients.
  3. In a large bowl whisk the dry ingredients. Add the blueberries and stir to coat.
  4. Make a well in the dry ingredients and pour over the wet mixture. Stir gently until almost combined.
  5. Spoon into prepared pan and sprinkle over a few rolled oats.
  6. Place in oven and immediately reduce the oven temperature to 400 F.
  7. Bake for 15-20 min, until tops spring back lightly when touched.
  8. Cool in pan for 10 minutes then remove to a cooling rack.

Notes

*Can use flavoured yogurt (vanilla or blueberry)

These muffins freeze well.

Keywords: blueberry oatmeal muffins

Nutritional info: Per muffin:

Calories: 196.6, Fat: 7.4 g, Saturated Fat: .9 g, Cholesterol: 16.3 mg, Sodium: 180 mg, Carbs: 28.2, Sugar: 9.3 g, Protein: 4.6 g, Fibre 2.6 g, Potassium: 229.7 mg, Calcium: 65.2 mg

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Seven Healthy Pancake Recipes for Pancake Tuesday

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Seven healthy pancake recipes for pancake Tuesday

May be you can tell from the number of pancake recipes on this website that I love pancakes, and healthy pancake recipes in particular. In fact, I made a double batch of our family favourite recipe (Old Black Witch’s Blueberry Pancakes) on the weekend for my daughter and her friends. The leftovers went into the fridge and we ate them for breakfast again today.

Although we have pancakes often enough for breakfast, they’re still a treat if we eat them for supper. That’s why we all delight in Pancake Tuesday. Shrove Tuesday is one of the few days of the year that we have pancakes at suppertime and I suppose that’s why we always look forward to it.

  • Easy pumpkin molasses pancakes are healthy and delicious.
    Easy pumpkin molasses pancakes make a healthy breakfast

Make your pancakes healthier

Plain pancakes with regular white flour don’t offer the body a whole lot of sustenance but the options for adding nutrition (and extra flavour) to your pancakes are limitless. As my kids can attest, I’m known for stuffing my pancakes with everything from chia, flax meal and wheat germ to barley flour, vegetables, yogurt and more.

Whatever the season and whatever you’re craving, there is a healthy pancake recipe to suit everyone.

Seven Healthy Pancake Recipes:

Family Favourite Blueberry Pancakes

Buckwheat Flapjacks with Molasses Maple Syrup

Cornmeal Blueberry Pancakes

Banana Oat Pancakes

Whole Wheat Zucchini Pancakes

Pumpkin Pancakes

Oatmeal Apple Pancakes

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Chewy Hermit Bars Recipe – A Classic Molasses Cookie

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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This classic chewy hermit bars recipe is an old fashioned favourite and one of the most popular recipes on our website. 

This classic chewy hermit bars recipe is an old fashioned favourite

These classic cookies are quick, easy & packed with chewy molasses goodness. With or without the glaze, they’re delicious!

When I say easy, I mean it. You bake these cookies in two great slabs, drizzle over the icing and slice when cool. If you’re someone who is tired of portioning cookie dough, this recipe is for you.

Hermit Bars Recipe Tips:

  • The recipe is versatile. Sometimes I use dried cranberries or currants in place of the raisins.
  • The glaze is optional but so tasty.
  • This recipe works well with 1/2 cup whole wheat or spelt flour. Just reduce the overall flour amount by 2 Tbsp. (So use 2 cups + 2 Tbsp. flour if you’re incorporating whole grain flour).

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Chewy Hermit Bars Recipe

A classic chewy molasses cookie with great flavour (thank you cloves). Quick and easy to make. Optional glaze is pretty and delicious.

  • Author: Bridget Oland
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24-30 1x
Scale

Ingredients

  • 2 1/4 cups all-purpose flour, spooned in
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ginger
  • ¼ tsp cloves
  • ¼ tsp salt
  • ½ cup butter, softened
  • 1 cup brown sugar
  • ¼ cup Crosby’s Fancy Molasses
  • 1 large egg, room temperature
  • ¾ cup raisins (or dried cranberries)

Instructions

  1. Combine dry ingredients in a medium bowl.
  2. In a large bowl cream the butter and sugar. Add the molasses and then the egg.
  3. Combine well then stir in the dry ingredients.
  4. When it comes together as a dough add the raisins.
  5. Divide dough in half and form each piece into a 12” log.
  6. Place in a parchment lined baking sheet a few inches apart.
  7. Flatten the logs slightly.
  8. Bake at 375 F for 18 minutes.
  9. Start checking them at the 15 minute mark because you don’t want them to get dark around the edges.
  10. Remove from oven, cool on the pan and cut into strips on the diagonal.

If glazing, let cool 10 minutes before drizzling with the icing. Slice when cookies are cool and glaze has hardened.

Notes

Vanilla Glaze:

  • 2/3 cup icing sugar
  • 1  Tbsp. milk
  • 1/2 tsp. vanilla

Combine ingredients, adding more milk is necessary to ensure it’s runny. Spoon over the baked bars. Let harden then cut bars on the diagonal.

Love Hermits? Find more Hermit recipes here 

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A few months back I fiddled with this exact same hermit recipe to create chocolate hermits with vanilla glaze.

Chocolate hermits - 1 - crop