Oatmeal Cookies with Chocolate Chips
Oatmeal cookies with chocolate chips – Classic chewy oatmeal cookies get a dose of chocolate and almonds in this old-fashioned oatmeal cookie recipe!
I get a major craving for oatmeal cookies about once a season and these oatmeal chocolate chip cookies hit the spot. Soft and chewy, they’re packed full of chocolate with a bonus of almond meal in the batter for extra protein and a textural boost. Though not exactly healthy, these are definitely Healthier Oatmeal Cookies than your typical recipes.
Why You Must Make
- Besides TWO different kinds of chocolate chips, these oatmeal cookies have an unusual addition that provides a healthy twist.
- The addition of almond flour adds protein, texture and flavor!
- Plus, you can make almond flour at home!
Nick was heading back to college and was game to sample one. Not usually a big oatmeal cookie fan, he enjoyed these enough to take some back to campus. They are chewy, soft, and irresistible. And the almonds provide a boost of nutrients. I had to hide the remainder in my freezer to minimize temptation.
I wouldn’t categorize these oatmeal cookies with chocolate chips as a health food, but this is a “healthier” oatmeal cookie recipe than my usual cookies. The oats and almond meal add fiber plus the eggs and almond meal both add protein. Just don’t eat a dozen at one sitting! Though you may be tempted.
- If you don’t have almond flour on hand, but you do have almonds, you can make your own flour. Just whiz them in a food processor until they reach a powdery consistency. You can even use frozen almonds.
- PRO-Tip: Have your butter and eggs at room temperature for easier incorporation.
- This recipe calls for baking powder, not baking soda. Baking powder usually expires while sitting in your pantry since it’s not used frequently. Check the expiration date and if it’s borderline, text it by putting a spoonful in a cup of hot to boiling water. If there is a vigorous reaction, it’s still good. If not replace it before making these cookies.
- Use a cookie scoop for consistently sized cookies. They will all finish baking at the same time.
Frequently Asked Questions
Granted, there’s sugar and butter, but one of these oatmeal cookies is healthier than many other dessert options. As mentioned above, they have fiber, whole grains, protein, plus antioxidants from dark chocolate.
The hearty texture of regular oats works best in this recipe, but in a pinch, quick oats will work for most oatmeal cookie recipes.
There are a few potential reasons for hard cookies. First, they could be overmixed, activating the gluten. Or overbaked. Or there may be too much flour if it was mismeasured. The best way to measure flour is to scoop with your measuring cup, then use a finger or offset spatula to level off the top of the cup.
Store them in an airtight container and if you add a piece of bread to the container, it will help keep the cookies moist.
You May Also Like:
- Triple Threat Oatmeal Cookies
- Gingered Cranberry Oatmeal Cookies
- Oatmeal Toffee Cookies
- Oatmeal Craisin Cookies
- More Cookie Recipes
- 3/4 cup butter, at room temperature
- 3/4 cup dark brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup flour
- 1 cup oatmeal
- 1/2 cup almond meal (you can make your own by whizzing about 3/4 cup frozen, sliced almonds in a food processor, till powdery)
- 1 teaspoon baking powder
- 1/4 teaspoon of salt
- 3/4 cup bittersweet chocolate chips
- 1/2 cup semisweet chocolate chips
- Cream butter and sugar in a mixing bowl with a wooden spoon.
- Beat in the egg and the vanilla extract till well incorporated.
- Add the oats, almond meal, flour, baking powder, and salt and mix till combined.
- Fold in the chocolate chips.
- Refrigerate the cookie dough for 1 hour.
- Heat the oven to 350º. Line a baking sheet with parchment paper or Silpat.
- Scoop rounded teaspoonfuls of dough onto the prepared baking sheet. Gently flatten the cookies.
- Bake in preheated oven for 10-12 minutes.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.
Adapted from Roxana's Home Baking.
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Serving Size:1 cookie
Amount Per Serving: Calories: 110Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 67mgCarbohydrates: 10gFiber: 1gSugar: 5gProtein: 2g