Soft, chewy, and chocolatey, these Whole Wheat Oatmeal Chocolate Chip Cookies are a warm and comforting addition to any dessert spread. Delicious eaten straight from the oven, used for ice cream sandwiches, or enjoyed as an after-lunch treat, they’re a go-to at any time of day!
The addition of cinnamon and nutmeg adds a lovely depth of flavor, and the sprinkle of sea salt on top is A MUST for anyone who loves the combination of sweet and salty! The White Whole Wheat flour doesn’t taste “wheat-y” at all, but adds a nice subtle complexity.
(If you don’t have White Whole Wheat flour on hand, I would recommend substituting All-Purpose Flour over a full, non-white, Whole Wheat Flour for a more similar result.)
(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)
Main Supplies Needed:
- 1 Large + 1 Medium Bowl
- A Hand Mixer
- Plastic Wrap (or equivalent)
- Parchment Paper
- Cookie Sheet(s)
- A Cooling Rack (or Aluminum Foil)
Servings: 4 Dozen Small Cookies
Ingredients:
COOKIES
- 1 Cup Unsalted Butter, softened
- 1 Cup Cane Sugar
- 1 Cup Light Brown Sugar, packed
- 2 Eggs
- 1 Tsp Vanilla Extract
- 2 Cups White Whole Wheat Flour
- 1 Tsp Salt
- 1 Tsp Baking Soda
- 1 1/2 Tsp Ground Saigon Cinnamon
- 1/4 Tsp Nutmeg
- 3 Cups Old Fashioned Rolled Oats
- 10 oz Semi-Sweet Chocolate Chips
TOPPING
- Sea Salt, to taste
Directions:
PREP
In a large bowl, cream together the butter, cane sugar, and brown sugar with a hand mixer
Beat in the eggs one at a time
Stir in the vanilla extract
In a second medium bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg
Add the dry ingredient into the wet ingredients a little bit at a time, combining with the hand mixer on low
Stir in the oats
Fold in the chocolate chips
Cover the dough with plastic wrap and chill in the refrigerator for 1 hour
BAKE
Preheat the oven to 375º
Add a layer of parchment paper onto a cookie sheet (repeating on a second cookie sheet if available)
Roll the dough into 12 small balls per cookie sheet
Between batches, keep the remaining cookie dough bowl in the refrigerator
Bake the cookies for 8-10 minutes
Transfer the baked cookies to a cooling rack (or aluminum foil) and repeat until all of the dough has been used up
Top with a sprinkle of sea salt to taste
Enjoy!
[Store cooled leftover cookies in an airtight container at room temperature.]
