These soft and chewy oatmeal cookies have that classic homemade flavor-made with no refined sugar, hearty oats, and whole wheat flour. Your family will fall in love with this recipe.
There are two types of people in this world: oatmeal cookie haters and oatmeal cookie lovers. I fall into the latter category. There's something magical about an oatmeal cookie- their chewy texture, slightly crisp edges, soft centers, and cinnamon flavor. Please tell me you love them too.
What Makes These Oatmeal Cookies The Best
- No refined sugar- you'd never know!
- Slightly crisp around the edges
- Soft and chewy centers
- Studded with chocolate chips
- Packed with cinnamon
- 15 minute chill time
It doesn't get much better than this!
Ingredients in Soft & Chewy Oatmeal Cookies
These soft and chewy oatmeal cookies are made with very basic ingredients.
- Oats: A combination of whole and quick oats gives the cookies the provide a fabulously chewy texture.
- Flour: Provides structure.
- Eggs: Eggs help bind everything together, but the extra yolk helps keep them chewy.
- Sweetener: No refined sugar here! A combination of honey and pure maple syrup give it sweetness and a hint of that molasses flavor.
- Vanilla Extract: Gives that classic cookie flavor.
- Cinnamon: What's an oatmeal cookie without it?
- Baking Powder: Helps the cookies rise.
- Chocolate Chips: These studded throughout add a bit of sweetness. But feel free to add in your favorites.
To this list, you can also added in chopped walnuts or pecans. It's optional but provide an added crunch.
This oatmeal raisin cookie dough is sticky, so don't be worried. The cookie dough needs to chill for about 15 minutes before baking for the oats to absorb the moisture.
There's only a few steps between you and a batch of warm soft and chewy oatmeal cookies. Time to get started!
Find more cookie recipes here!
Soft & Chewy Skinny Oatmeal Chocolate Chip Cookies
Description
Ingredients
- 1 cup instant quick oats
- ½ cup old fashioned rolled oats
- ¾ cup whole wheat flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ⅛ teaspoon salt
- 1 large egg
- 1 large egg yolk
- ⅓ cup refined coconut oil, melted2
- ⅓ cup honey
- ¼ cup pure maple syrup
- 1 ½ teaspoons vanilla extract
- ⅔ cup semi-sweet chocolate chips
Instructions
- Whisk together the quick oats, oats, flour, baking powder, cinnamon, and salt in a medium bowl. Set aside. In a separate bowl, whisk together the eggs, coconut oil, honey, maple syrup, and vanilla.
- Add the dry ingredients to the wet ingredients. Stir together until almost combined, then, fold in the chocolate chips. Chill the dough for 15 minutes, while the oven preheats.
- Preheat oven to 350°F while the dough chills. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. Spoon the cookie dough, about 1.5-2 Tablespoons, roll into balls and place on the baking sheet. Bake for 9-10 minutes or until the edges are slightly browned. Allow the cookies to cool on the pan for 10 minutes before transferring to a wire rack to finish cooling.
- Once chilled, drop the cookie dough - about 1.5 Tablespoons worth onto the baking sheet. Slightly flatten to the shape you want the cookie. Bake for 9-10 minutes until the edges are lightly browned. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to finish cooling completely. Cookies stay fresh at room temperature for 3 days in an airtight container.
Brooke says
Do we know the nutrition facts?
Giselle says
Hi ! it's possible to change the kind of oil ? Like corn? Thanks
Christina says
Hi! You certainly can, I just prefer coconut oil for health benefits!
Clarissa says
what about regular old-fashioned butter? where I live coconut oil costs an arm and a leg. I usually make pesnut butter banana oatmeal cookies, but I’m making them for people who aren’t that crasy about healthy snacks and am trying to find a compromise
Christina says
You can use butter, but I'd reduce the amount slightly.
Shea says
I am allergic to coconut could I use avocado oil?
Christina says
I have never tried these with avocado oil before so I'm not sure if it'd work.
Lynn says
Can you use spelt flour instead of whole wheat?
Christina says
I haven't tried it, but it should work!
Calleigh | The Fork Bite says
Soft and chewy, perfectly spiced, I would love to add some juicy raisins and crunchy walnuts.
Jas @ All that's Jas says
Almost guilt-free indulgence? Sign me up! Love that they are soft and chewy.
Kushigalu says
I love the ingredients used in the recipe. Cookie looks aamazingly delicious. Pinned!
Edyta says
These were the best chewy oatmeal cookies I have ever made. Great recipe!
Christina says
Thanks! I'm glad you liked them!
Patty at Spoonabilities says
Nothing like an oatmeal cookie - and even better made with whole wheat flour! What a great recipe!
Alison says
Super dry!! I think because of the whole wheat flour. How did yours come out chewy?
Christina says
Did you measure correctly? Did you bake them too long? I've had numerous people make these without them being dry.
Evy Thais Holdsworth says
I would rate this higher, but have not made these just yet. I am curious! The recipe says ," yields 14 cookies," is this correct. I ask because, the measurements look like they will produce more than 14 cookies. Just trying to figure out measurements to actual product output before I try this. Plus I will be tweaking the recipe just slightly. Thank you.