I’ve promised many friends that I’d share this recipe, and finally I’ve gotten around to doing it. It’s probably the best oatmeal chocolate chip cookie recipe ever!
Not only are these cookies soft, chewy and delicious, but they also contain a healthy dose of heart-healthy oats that are rich in soluble fibre.
This recipe also contains much less butter or margarine than other cookie recipes do. I often make these cookies (along with these amazing muffins) for friends who have just had new babies and are needing fast, quick (higher fibre) snacks. If you’re a Mom, you know that the best gift ever is homemade meals or baking, am I right?
No matter what the reason for making these cookies, you will not be disappointed. They are so easy and quick that you can have a batch or two done by the time nap time is over (and you might even be able to sneak a quick nap in yourself!).
Enjoy!!!
Sarah xo
Best Ever Oatmeal Chocolate Chip Cookies
They are so easy and quick that you can have a batch or two done by the time nap time is over (and you might even be able to sneak a quick nap in yourself!). A classic, chewy oatmeal cookie. It will quickly become your family favourite!
Ingredients
- 1/2 cup butter or non-hydrogenated margarine (or a combo of both) at room temperature
- 1 3/4 cups brown sugar
- 4 large eggs (room temperature)
- 4 tsp vanilla
- 3 cups whole wheat/ whole grain flour
- 2 1/4 cups large flake oats
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 2 cups dark chocolate chips
Instructions
- Preheat oven to 325 (or 320 if your oven is really hot)
- In a large bowl, beat the wet ingredients and sugar (eggs, sugar, vanilla and butter) together until smooth
- In another large bowl, sift flours, oats, baking soda, salt and cinnamon until well blended.
- Add the dry mixture to the wet mixture and stir by hand until almost combined, then add chocolate chips and stir until well blended
- Spray cookie sheets or cover with parchment paper and drop spoonfuls of cookie dough about 2 inches apart on cookie sheets
- Bake for 10-12 minutes until a light golden color on around the edges, but still soft on the inside
- Allow to cool and transfer to a wire rack.
![CLOSED *GIVEAWAY*
[AD] Even this dietitian Mom is guilty of getting caught up in the busy morning school rush and totally missing breakfast. (🙋♀️) Once the kids are off, it’s straight to coffee and work until I realize I’m starving.
Everyone’s breakfast routine is different, but it’s important to honor your hunger and take the time to sit down and eat in the morning - seems simple, doesn’t it?! But it can feel overwhelming when you’re juggling a million tasks and to-dos–I get it!
To make your life easier, I’ve partnered with @naturesbakery to share some easy go-to breakfasts:
1. Breakfast Snack Plate: Grab a hardboiled egg, fruit, cheese cubes, and a Nature’s Bakery Bar—perfect for mornings on the go. 🥚🧀
2. 3-Ingredient Pancakes: You can find the recipe on my blog! I add dairy-free yogurt, chopped fruit and fig bars and enjoy!
3. Breakfast Bowl: Layer yogurt with granola, chopped Nature’s Bakery fig bars, chia seeds, and your favorite fruit. So filling and delicious! 🍓🥣
4. Smoothie + Fig Bar: Toss fruit, veggies, and yogurt (or non-dairy alternative) into a blender, and pair it with a Nature’s Bakery bar for a balanced breakfast. 🍓🥬
5. Overnight Banana Chia Oats (my fave!): Prep oats, chia seeds, and oatmilk the night before. In the morning, add chopped fig bars and fresh berries. Great grab-and-go option! 🍒🥛
Recipe for overnight banana chia oats:
To a glass/mason jar or container add:
* ½ cup rolled oats
* 1 tbsp chia seeds
* ½ ripe banana mashed
* 1 cup of oat or almond milk
Cover and store in the fridge overnight and enjoy with some cut up fruit, chopped up Nature’s Bakery Fig Bars and cinnamon!
For a chance to win a month’s worth of Nature’s Bakery Fig Bars, here’s how to enter:
1. Like + save this post
2. Follow @naturesbakery and @sarahremmer
3. Comment below tagging 1 friend per comment (no limit entry)
4. Bonus + 10 entries: share this post to your IG stories tagging both @sarahremmer and @Naturesbakery
Good luck!! Contest closes at 11:59pm MST September 23rd, 2024.](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/460549247_331678436633783_4952507500425988441_nfull.webp)
![[AD] Who else loves a quick, one-pot meal for the busy back-to-school season? 🙋♀️
As a dietitian and mom, I’m all about recipes that are quick, affordable, nourishing, and of course, delicious. That’s why I’ve teamed up with my friends at L’Ancêtre Cheese to bring you my Homemade One-Pot Hamburger Helper—perfect for weeknight dinners and makes awesome leftovers for lunchboxes too!
What I love most? You can toss everything—beef, pasta, veggies—into one pot, saving time and dishes! Plus, @ancetrecheese , made locally here in Canada from pasture-fed cows, adds that perfect cheesy touch. It’s organic, sustainably produced, and absolutely delicious. 🧀
What you need:
* 1.5 lbs lean ground beef
* 4 cups uncooked whole grain, regular or gluten-free pasta noodles (like rotini or macaroni)
* ½ yellow onion, diced
* 2 cups veggies of choice, diced (eg. mushrooms, bell peppers, carrots, broccoli, cauliflower etc.)
* 1 cup frozen peas
* 2 cloves garlic, minced
* 1 tsp pepper
* 1.5 cups milk of choice
* 1.5 cups chicken broth
* 1-680 mL jar tomato pasta sauce
* 2 tsp Italian Seasoning
* Tsp red pepper flakes
* 3 cups L’Ancêtre’s Marbled Mild Cheddar
Put it all together:
1. Cook beef in a large pot over medium-high heat until browned, then drain. Add onion, garlic, red pepper, mushrooms, red pepper flakes, Italian seasoning, salt, and pepper; cook until veggies are tender-crisp.
2. Mix in milk, broth, tomato sauce, and uncooked macaroni. Bring to a boil, then reduce heat and cook for 15-18 minutes, stirring often. Adjust liquid as needed.
3. Remove from heat, stir in frozen peas and 1 cup of cheese until melted. Transfer to a casserole dish, sprinkle with remaining cheese, and bake at 375°F for 5-10 minutes until golden. Cool before serving.
Make sure to pick up L’Ancêtre cheese (either a family-sized block or pre-shredded) at a local retailer near you! Visit https://www.fromagerieancetre.com/en/cheeses/ to find out more!
#Ad #Partner #BackToSchool #LunchboxIdeas #OrganicCheese #FamilyMeals #LAncetreCheese](https://www.sarahremmer.com/wp-content/uploads/sb-instagram-feed-images/459558167_1543212989903442_998663133378052381_nfull.webp)
Comments
Karin says
Do you have any substitution ideas for gluten free instead of the wheat flour? Or just an all purpose GF blend?
Sarah Remmer says
A GF all purpose flour would work!
Robyn says
Made them tonight with my own added 2 tbsp of whole flax seeds. No problem with the addition. I made large ones (12 mins cooking time) and small ones (10 mins) for the different sized mouths in the house. I only put 1 cup of choco chips in (50% reg sized & 50% minis). They turned out magnificent
Next time I will use the ground flax seed egg replacement and see how that goes. I love adding fibre! #FibreFriday
Sarah Remmer says
Great job!
Michelle Day says
Sarah – I finally tried the chocolate chip cookie recipe and it is truly the best ever! Thanks for sharing! I am making them for my mom for Mother’s Day.
Ryan says
I loved them as well! They turned out perfectly and are absolutely delicious; Oatmeal chocolate chip cookie are my favorite and these are up there with the best I’ve ever had. Thanks for the recipe! Look forward to trying more!
amelia says
About to make these!I hope they’re going to be delicious!
Crystal says
Thanks for sharing this, Sarah. They were a hit in our house and were surprisingly filling – we didn’t feel the usual need to eat the whole cookie jar to feel satisfied! I also love that the recipe makes a ton of cookies so I was able to stash some away in the freezer. I’ll be test driving your muffin recipe next….
Sarah Remmer says
So glad they were a hit!! 🙂