Whole Wheat Oatmeal Chocolate Chip Cookies
Whole wheat oatmeal chocolate chip cookies that are buttery, chewy, and full of sturdy oats and texture, yes please!
If you know my track record, you know I can only go so long without giving you another chocolate chip cookie recipe to try.
I am utterly shocked and dismayed I haven’t posted about these cookies. They’ve been part of my life for a couple of years now and I’m racking my brain trying to figure out how they have been preempted by so many others.
Not that I don’t absolutely adore all of the other cookies on here (if I didn’t, I wouldn’t have posted about them), but these cookies are so delicious. So, so, so…(a million times so)…delicious.
Here’s the deal, even though they are made with 100% white whole wheat flour and oats, that’s not why I make them. I make them because they may quite possibly be some of the most delicious chocolate chip oatmeal cookies ever (next to these and these of course).
Buttery, chewy, full of sturdy oats and texture, these cookies are absolutely dreamy. Plus they come from one of the most talented home cooks I know (Lesli, don’t you dare roll your eyes!).
They are definitely one of my favorite go-to cookie recipes.
Oh, and as if you needed another reason to run to your kitchen and make these: they freeze (already baked) amazingly well and pull out of the freezer still slightly soft, which makes them the perfect two sides to a creamy, dreamy ice cream sandwich.
Please, please don’t tell me if and when you make them. I just may show up at your door begging for one (or six).
Whole Wheat Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ¼ cups (265 g) brown sugar
- 1 ¼ cups (265 g) sugar
- 1 ¼ cups (284 g) butter
- 3 large eggs
- 1 ¼ teaspoon baking soda
- 1 ¼ teaspoon baking powder
- 1 teaspoon vanilla
- 1 ¼ teaspoon salt
- 2 ½ cups (355 g) white wheat flour
- 2 ½ cups (250 g) oats (see note)
- 2 ½ cups (425 g) semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream butter and sugars together. Beat in eggs and vanilla extract. Stir in dry ingredients and mix well, then stir in chocolate chips.
- Scoop rounded tablespoonfuls of cookie dough onto greased (or lined) baking sheets. Bake at 350 for 10 minutes.
Notes
Recommended Products
Recipe Source: from Lesli D.
I like this recipe a lot . Sometimes I do mix ragi flour too being gluten free .
These have been my very favorite, go-to cookies ever since you published them on your blog, Mel. I’ve messed around a lot with them; adding coconut, ground flax seeds, less sugar, lots of nuts, craisens, raisens, just about anything goes! They are just so good and versatile. My favorite ‘kitchen sink’ cookies! Thanks Mel!
So happy to hear this, Norene! Thanks for letting me know!
This recipe was pretty good but for me it made extremely flat, too buttery cookies. I read on a science baking blog that more flour makes for rounder cookies, and a higher baking temp can help reduce spread so I tried that.
I had frozen my dough and only baked two test cookies, so I dusted the dough with more flour, remixed it and make new dough balls, then upped the temp to 375 since I would be baking them from frozen. With those adjustments they made AMAZING cookies!
* For those watching their sugar intake, I reduced the sugar and enjoyed the result! Next time I’ll reduce the chips a bit as well because there were just a few too many for me personally but if you have a sweet tooth keep as is!
These are the best cookies I ever baked! OMG. So good.
I used slightly less sugar and had to use some plain white flour to add to my whole wheat flour as I didn’t have enough. (I used regular whole wheat flour, not the white wheat kind).
I used a 1 inch cookie scoop and baked for 12.5 minutes.
Read the comments and noticed a lot of folks mentioned having flat cookies. Just by chance I kept the beater going when adding the eggs for a bit while I got the dry ingredients together. The batter seemed pretty fluffy And our cookies weren’t flat! And delicious!!!! Thanks Mel!!
Love these cookies and make them often. I actually reduce the sugar by at least 1/2 cup and it’s still plenty sweet.
These are wonderful. A bit thin and flat, as others have mentioned. They spread a little less after refrigerating the dough overnight. Wonderfully chewy if you don’t overbake them. Added some toasted coconut left over from another bake, a great addition!
Hi Mel! In your next round of recipes the world forgot, could you update this one with weights? I’m wondering if the whole wheat flour is a little different than measuring regular flour? These are supper yummy, but a little on the flat side, as others have suggested. Thanks for ALL you do!!
Just baked these cookies. They are amazingly yummy! They are a bit flat, and not sure how to remedy that. I used half regular flour and half whole wheat flour. Do you know how many calories and fat are in each serving? Thanks for the great recipe!
You could probably add a bit more flour if you want them less flat. I don’t have the nutrition info – sorry!
Thanks for the great recipe! From what I have read, soft white wheat is better and lighter for cookies, muffins, and other baked goods. I couldn’t tell which you have used in this recipe and others. Have you noticed a difference? Thanks
This tutorial I did several years ago may help (Wheat and Wheat Grinding 101: The Wheat {Types, Where to Buy, and What to Make} but I almost always use hard white wheat in my baking because it’s what I keep in my food storage. Soft white wheat is wonderful to use as well, I just don’t have it as readily available as hard white.
Thanks for the great recipe. I have tried to find on your site if you use soft white wheat for your cookies, muffins, and other baked goods, but couldn’t tell. I have read that the soft white wheat is better for cookies and such. Have you found a difference? Thanks!
I made these for school lunches for my boys. They taste great, but I used freshly ground whole wheat, so I think it was extra extra fluffy. The cookies were super flat until I added a tad more flour. Then they were terrific. (The flavor is great either way.) Do you know if 1 cup of whole wheat flour weighs the same as 1 cup of all purpose flour? I use lots of your recipes, and I know your new ones include weight measurements for the ingredients. I am definitely going to make these again, but it would be easier to know what weight to shoot for, especially for the flour.
These are definitely on the flatter side of cookies – but speaking of flour amounts, I’m noticing more that if I”m using freshly ground whole wheat flour (literally just right out of the grinder – you are right, it’s super fluffy), I can dip and level to measure flour into the cup (same measuring technique I use with all-purpose flour when it’s been well-fluffed) and get about 4.5 ounces per cup of flour. If using storebought flour, I’m guessing one would need to spoon and level it in to get that same weight (since it’s more packed into the bag). Basically, what I’m saying is that while I need to do some more testing, I think whole wheat flour is right around 4.5 ounces per cup (the way I measure/weigh) while all-purpose is 5 ounces. I’ll update this recipe after I make it again and weigh the flour.
Way too much butter for Florida–they came out looking like Florentine cookies! Still tasted great, however. I read your flour tutorial and learned to my amazement that I measure flour just the way you do, so I really do think the amount of butter is too much for humid climates (even with a/c on). I will keep this recipe (and tweak the butter) for future cookies because I could tell it is a good one. Mel I love all your recipes. I’m starting my 3rd semester of nursing school and wouldn’t be able to survive dinnertime without having your terrific recipes at hand. Thanks so so much!
Do you use your Bosch cookie paddles for the whole thing? Or start with the whisks?
I use my cookie paddles the entire time.
Thanks. Got your cowboy cookies in the oven now!
I made these with coconut oil (didn’t have enough butter!), half whole wheat flour, and half all-purpose white flour… they still came out AMAZING and I can’t wait to try them with real butter! Yum 🙂
Hi! love love your recipes! im from spain (Madrid to be precise)
As I said, love your recipes and blog, but it would be so so helpfull for us Europeans if you wrote measures also in grams (its really hard to find the measuring cups you use here)
Thanks you! keep it up!!
hi! i just made these with my kids and thought i should share my thoughts, in case others like myself are looking for that *perfect* recipe.
my cookies LOOKED just like the picture, and i followed the directions exactly. unfortunately i thought these turned out way too salty. and, the baking soda flavor is overwhelming. my kids were questioning what “that taste” was.
maybe the cinnamon would have helped?
Super yum-o! I added a little cinnamon which made it even better. But lets be honest cinnamon makes everything better!
These are amazing. I took them out at 11 minutes before they were golden brown and the middle was ooey gooey, so good. The entire time I was eating it, I was thinking…”and it is even healthy!”
I made these cookies but seemd to have the exact opposite problem of some of the others. My cookies didn’t spread out at all. Instead, they stayed as little balls. They taste good, but it was just odd. Do you know why that happened?
Cassidy – usually cookies don’t flatten if there is too much flour or the butter isn’t soft enough. This is how I measure my flour. If you measure differently and if too much flour is packed into the measuring cup, that could definitely make a difference.
Just made these today and they are great…my kids and I love them 🙂
Okay so I love chocolate chip cookies and make them all the time. We are trying to eat healthier, cut calories etc. I found this recipe on your blog and thought I would try it but wanted to cut the calories back. I cut the sugars back to one cup each and subbed half the butter with plain yogurt. I reduced the chocolate chips to 2 cups and the recipe made 67 cookies scooped with my handy dandy cookie scooper. I also ground the quick oats in my food processor. Each cookie came out to about 90 calories. Let me just say that they were amazingly delicious! Even my kids and husband loved them. I am talking even my daughter that turns her nose up to anything whole wheat. Thank you so much for a great recipe!!!
I’m posting this comment so that when I make them again, I see how I modified it 🙂
Just made these, delish! Baked on convection 325 for 14-15 minutes. Followed as written.
Awesome! Yummy!!! Even the batch I overbaked is delicious!
Oh my goodness these were WONDERFUL! My first batch turned out flat (I think my butter was to soft) but I refrigerated the rest of the dough over night and the next day they turned out beautifully! and tasted amazing! Your receipes never fail me Mel! My partner thanks you every time! 😉
Teresa – sure, I’ve made these with red wheat flour, too, and either way, they are delicious.
I only keep KAF whole wheat flour in my pantry. I do not have the white wheat flour, although I believe both versions are whole wheat. Do you think I could completely substitute whole wheat for the white wheat with good results?
Can I just tell you that I found this recipe on Pinterest a few months ago and I’ve already made these cookies three times now. My son and I loooove them!! I don’t want to make any other cookies! I substitute evaporated cane juice for both the white sugar and brown sugar and it is a delicious unrefined cookie experience.
Yep…at it agin.
I made these as a breakfast cookie for my family. I split the dough into 3 bowls. One bowl I added chocolate chips and cherries, the second bowl was ground flax, wheat germ, chia and peanut butter and the third bowl was coconut and goji berries! Ine great dough with 3 different cookies! I cut back on the sugar, Instead of 1 1/4, I used 3/4 for both sugars. I tasted it and it needed a bit more sweetness so I added a bit of molasses and honey. My four year old loves getting “cookies” for breakfast! I am going to try again with some cooked quinoa and see what happens. Thanks for the great recipe!
Just ate the last one from my freezer. Time to make another batch. I must have these readily available. For the park, for the pool, for a trip, for a bad day, for a stubbed toe, a torn fingernail…you get the picture.
Just made these, they were a HUGE hit with my husband! I was able to get 5 dozen as well as individually freeze dough balls for 16-18 more cookies. I also accidentally grabbed the 1/3 cup instead of 1/4 cup for the sugars, but they still tasted delicious 🙂 Thanks so much for the recipe, I linked you up on my blog post on these: http://dishesinthedesert.blogspot.com/2012/07/whole-wheat-oatmeal-chocolate-chip.html
Lisa – nope, I’ve never used those!
Have you ever used smoked chocolate chips with this recipe? I’m thinking of trying it.
Oh dear. I think this will replace my tried and true ccc (chocolate chip cookie) recipe! These were delicious! I love that they are whole grain and haven’t lost any of the flavor. And I love how many cookies it makes in one batch. SO good.
I couldn’t resist posting right after another Meg posted 🙂 These are very good cookies! I am trying to incorporate more whole wheat flour into my baking- it is such a simple way to make things more healthy. Err, can cookies with 2 1/2 sticks of butter be considered healthy? ;))) Anyway, thank you for such a nice recipe! My next experiment will be to see if I can create a hybrid between this recipe and my all-time favorite choco chip recipe that contains vanilla pudding (do the sisters know about this one?). cheers!
These are a little bit too delicious. . . just ask my bulging stomach:) Great recipe!! And I used hard red wheat with great success!
I just 1/2’d this recipe and it turned out great. Thanks again Mel.
These were EXCELLENT. We also froze little uncooked dough balls and just took some out and baked up and were PERFECT!! Great to have in the freezer for playdates to have a great snack on hand with no work. Made teeny dough balls the size of marbles (looked ridiculous on the tray)- but when cooked up, the perfect size for kids (sand dollar size) so they can could have 2!
These turned out perfectly when I made them yesterday (needed 11 min. in my oven). My son has been asking for “Bear Paws” cookies in his lunch– these eerily soft packaged chocolate chip cookies. I took a bit of one and resolved that I could come up with something a lot better. Now I’ve got two freezer bags full of these cookies, individually wrapped, ready to put in his lunch. Thanks, Mel.
Made these last night with my 3 youngest kiddoes and they were delicious!! A definite keeper!
One more question! The butter is unsalted or not?
Thanks again!
Georgia – I use regular, salted butter.
Well I found out what is the whole wheat flour! Thanks for your quick response and for the recipe of course! I will make a try and I’ll post back my review. But I’m sure it will have fantastic taste!
Well, I have so many questions! I live in Greece and I cannot find which is the whole wheat flour. I’m so confused! Furthermore, can I use quaker oats instead of quick oats? It’s the same? Thank you and I’m sorry for all these questions!
Georgia – do you have all-purpose flour there? You can use that in a pinch. I’m surprised it is difficult to find whole wheat flour, but then again, I’m not incredibly familiar with available ingredients around the globe. If quaker oats are the same as quick oats, then yes, you can use them! It’s the same kind of oats you would use in oatmeal (there are quick and rolled oats – quick oats are a little bit smaller/more ground up than rolled oats). Good luck!
oh my goodness…..exactly what I have been looking for. These. are. awesome!
Thank you for another great recipe!!!!
I have a friend on a pretty strict diet who LOVES oatmeal raisin cookies. I took this recipe, and substituted applesauce for the butter, and then added an extra cup of oats, and 1/2 cup wheat flour, and they taste SO good. The texture turns out much cakier due to the lack of fat, but it’s almost like I cooked a whole bunch of delicious muffin tops.
Here’s hoping I don’t end up with a muffin top as evidence of how much sampling is going on. 🙂 Thanks for so many wonderful recipes. You’re fabulous.
Aw man, mine turned out really flat too. I am so sad. I’ll have to try again some time.
I just had to come back and comment again. These cookies are just so delicious. I love the fact that there is white whole wheat and oatmeal in the ingredients. That they freeze well, is just another added bonus! So yummy! Thank you for a fantastic recipe, Melanie.