Okay oatmeal fans, have I got the perfect cookie for you! These have one of the best flavors I have tasted yet in oatmeal cookies, and what makes them even tastier are the chocolate chips! (But yes of course, you can use raisins instead if you’d rather have a more traditional oatmeal cookie). I haven’t always been a huge fan of oatmeal cookies, but these have been a big hit from the start!
Growing up I was never a huge fan of oatmeal cookies. I might make them once a year. Of course, back then I didn’t realize you could actually make them with chocolate chips! Now it just tastes like a heartier chocolate chip cookie.
For any of you that are fans of soaking your grains, you can also make these with sprouted whole wheat flour and soak your oats by following the directions in the notes below the recipe. Make sure to prep the oats about two days a head of time though.
What other things do you like adding to your oatmeal cookies?
- 1 cup butter, softened (I used salted, but either will work)
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 to 1 3/4 cups all-purpose flour*
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups regular cooking oats (or 2 1/2 cups of quick-oats)
- 1 cup semisweet chocolate chips, (plus more to garnish-optional)
- Preheat oven to 325 degrees.
- In a large bowl mix butter, sugars, eggs, and vanilla, until well mixed. Add in dry ingredients and mix until combined. Then fold in chocolate chips.
- Roll into balls (about the size of 1 Tablespoon), and place on greased or lined (with parchment paper) baking sheet. Garnish with additional chocolate chips if desired.
- Bake for 10-12 minutes.
- *Use up to 1 3/4 cups of flour for higher altitudes (We are at 4,000 feet altitude and use 1 3/4 cups flour-this helps the cookies to not flatten out so much).
- If you would like to soak your oats: Soak 3 cups of regular cooking oats in 1 cup of warm water with 3 tablespoons of plain kefir for 12-24 hours. Then place in a dehydrator (spread out) or oven (spread it out on a cookie sheet) on lowest heat until dry and kind of crispy (you don't want it wet or moist at all (this could take up to an additional 24 hours to dry). Once dried, break up the oats into small pieces, or place it in a blender or food processor to gently break it apart-you don't want to blend it so much that it becomes flour. Then use it in your cookie recipe like normal. This will also work with other things like apple crisp, etc. I love the texture of the cookies this way.