18 Delicious Oatmeal Chocolate Chip Cookie Recipes Healthy

Just when you thought oatmeal chocolate chip cookies couldn’t get any better, we’ve rounded up 18 deliciously healthy twists on this classic treat! Whether you’re craving something chewy, crispy, or packed with extra nutrients, these recipes are sure to satisfy your sweet tooth without the guilt. Perfect for busy home cooks looking for a wholesome snack or a cozy dessert. Dive in and discover your new favorite cookie recipe today!

Classic Oatmeal Chocolate Chip Cookies

These cookies hit different—crispy edges, chewy centers, and just the right amount of chocolate in every bite.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups old-fashioned oats
  • 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy—about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture.
5. Fold in the oats and chocolate chips until just combined. Tip: Don’t overmix to keep the cookies tender.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For even baking, rotate the sheets halfway through.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks. Tip: They’ll firm up as they cool.

Warm from the oven, these cookies are a dream—crispy, chewy, and loaded with melty chocolate. Try sandwiching them with vanilla ice cream for an epic dessert hack.

Chewy Oatmeal Chocolate Chip Cookies

Kickstart your baking spree with these irresistible Chewy Oatmeal Chocolate Chip Cookies. Packed with gooey chocolate and hearty oats, they’re the perfect blend of chewy and crunchy.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 cups old-fashioned oats
  • 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add to the butter mixture.
5. Fold in the oats and chocolate chips until just combined. Tip: Don’t overmix to keep the cookies tender.
6. Drop by rounded tablespoons onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake.
8. Let cool on the baking sheets for 5 minutes before transferring to wire racks. Tip: They’ll firm up as they cool.

These cookies boast a delightful chew with a crispy edge, loaded with melty chocolate in every bite. Try serving them warm with a scoop of vanilla ice cream for an epic dessert mashup.

Crispy Oatmeal Chocolate Chip Cookies

Drop everything. These crispy oatmeal chocolate chip cookies are your next baking obsession—crunchy edges, chewy centers, and packed with melty chocolate.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 cups old-fashioned oats
  • 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, mixing just until combined.
5. Fold in the oats and chocolate chips until evenly distributed throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For extra crispiness, let them bake for an additional minute.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool, so resist the urge to move them too soon.

Here’s the deal: these cookies are a textural dream with their crispy outsides and tender middles. Serve them warm with a glass of cold milk for the ultimate comfort combo, or crumble over vanilla ice cream for a decadent dessert twist.

Healthy Oatmeal Chocolate Chip Cookies with Applesauce

Zero excuses needed—these Healthy Oatmeal Chocolate Chip Cookies with Applesauce are your guilt-free ticket to cookie heaven. Packed with wholesome ingredients, they’re a breeze to whip up and impossible to resist.

Ingredients

• For the dough:
• 1 cup rolled oats
• 1 cup whole wheat flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats, whole wheat flour, baking soda, and salt until well combined.
3. Add the applesauce, maple syrup, and vanilla extract to the dry ingredients. Stir until a sticky dough forms.
4. Fold in the dark chocolate chips evenly throughout the dough.
5. Use a tablespoon to scoop the dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 12-15 minutes, or until the edges are golden but the centers are still soft.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a chewy texture with a hint of sweetness from the applesauce and maple syrup. Serve them warm with a glass of almond milk for the ultimate cozy treat.

Gluten-Free Oatmeal Chocolate Chip Cookies

Nailed the craving for something sweet and wholesome? These gluten-free oatmeal chocolate chip cookies are your next kitchen adventure—crispy edges, chewy centers, and packed with melty chocolate.

Ingredients

• For the dough:
  • 1 cup gluten-free rolled oats
  • 1 cup almond flour
  • 1/2 cup coconut sugar
  • 1/4 cup melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the gluten-free rolled oats, almond flour, coconut sugar, baking soda, and salt until well combined.
3. Add the melted coconut oil, egg, and vanilla extract to the dry ingredients. Stir until a dough forms. Tip: If the dough feels too dry, add a tablespoon of water to bring it together.
4. Fold in the dark chocolate chips evenly throughout the dough.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each ball slightly with the back of a spoon for even baking.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack—they’ll firm up perfectly.

Enjoy these cookies warm for gooey chocolate pockets or at room temperature for a satisfying crunch. Elevate your snack game by pairing them with a cold glass of almond milk for dunking.

Vegan Oatmeal Chocolate Chip Cookies

Oatmeal chocolate chip cookies just got a vegan makeover, and they’re here to steal the show. Packed with chewy oats and melty chocolate, these cookies are a game-changer for your dessert game.

Ingredients

• For the dough:
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup coconut oil, melted
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt.
3. In another bowl, mix the melted coconut oil, brown sugar, maple syrup, and vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Fold in the vegan chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, don’t overbake.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: They’ll firm up as they cool.
8. Store in an airtight container to keep them fresh. Tip: Warm them up for a few seconds in the microwave for that just-baked taste.

Who knew vegan cookies could be this irresistible? These cookies boast a perfect balance of chewiness and crunch, with chocolate chips that stay gooey. Serve them with a cold glass of almond milk for the ultimate dunking experience.

Peanut Butter Oatmeal Chocolate Chip Cookies

These peanut butter oatmeal chocolate chip cookies **hit different**—chewy, packed with flavor, and stupid easy to make. No fancy tools, no waiting, just straight-up deliciousness.

Ingredients

• For the dough:
  • 1 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup old-fashioned oats
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, **cream together** peanut butter, softened butter, granulated sugar, and brown sugar until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. **Tip:** Scrape down the sides of the bowl to ensure everything mixes evenly.
5. In another bowl, whisk together oats, flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the chocolate chips until evenly distributed throughout the dough.
8. **Tip:** Don’t overmix—this keeps the cookies tender.
9. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them 2 inches apart.
10. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
11. **Tip:** Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack—they’ll firm up perfectly.

Warm, gooey, and loaded with chocolate, these cookies are best served with a cold glass of milk. Or, crumble them over vanilla ice cream for an next-level dessert.

Banana Oatmeal Chocolate Chip Cookies

Ready to transform your snack game? These Banana Oatmeal Chocolate Chip Cookies mash up breakfast and dessert in one bite. **Mash** ripe bananas, **stir** in oats, and **sprinkle** with chocolate chips for a cookie that’s soft, chewy, and secretly wholesome.

Ingredients

• For the dough:
• 2 ripe bananas, mashed (about 1 cup)
• 1.5 cups old-fashioned oats
• 1/2 cup chocolate chips
• 1 tbsp honey
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Pinch of salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mash the bananas until smooth.
3. Add the oats, chocolate chips, honey, vanilla extract, cinnamon, and salt to the bowl. Stir until well combined. Tip: If the dough seems too wet, add more oats a tablespoon at a time until it holds together.
4. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each slightly with the back of a spoon for even baking.
5. Bake for 12-15 minutes, or until the edges are golden brown. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are **soft** with a slight chew from the oats, and the banana adds a natural sweetness. Try serving them warm with a drizzle of peanut butter for an extra indulgent twist.

Pumpkin Oatmeal Chocolate Chip Cookies

Fall in love with these Pumpkin Oatmeal Chocolate Chip Cookies—soft, chewy, and packed with cozy flavors. Perfect for snack time or gifting, they’re a seasonal must-bake.

Ingredients

• For the dough:
  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
• For mixing in:
  • 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes.
3. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, oats, baking soda, salt, pumpkin pie spice, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Overmixing can lead to tough cookies.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
8. Bake for 10-12 minutes, or until the edges are lightly golden. Tip: The cookies will look soft but will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let these cookies be your go-to for a soft, spiced treat with melty chocolate in every bite. Serve them warm with a glass of milk or pack them for a festive fall picnic.

Coconut Oatmeal Chocolate Chip Cookies

Just when you thought chocolate chip cookies couldn’t get any better, we’re throwing coconut and oatmeal into the mix. These cookies are a chewy, crunchy, coconutty dream with pockets of melty chocolate in every bite.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups old-fashioned oats
  • 1 cup shredded coconut
  • 2 cups semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the butter mixture, mixing just until combined.
5. Fold in the oats, shredded coconut, and chocolate chips until evenly distributed throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let cool on the baking sheets for 5 minutes before transferring to a wire rack.

Rich with coconut flavor and studded with chocolate, these cookies offer a delightful contrast of textures. Serve them warm with a glass of cold milk for the ultimate comfort food experience.

Almond Butter Oatmeal Chocolate Chip Cookies

Need a cookie that’s chewy, nutty, and packed with chocolate? These Almond Butter Oatmeal Chocolate Chip Cookies are your next bake obsession.

Ingredients

• For the dough:
• 1 cup almond butter
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix almond butter, brown sugar, and granulated sugar until smooth.
3. Beat in the egg and vanilla extract until fully incorporated.
4. Stir in the oats, baking soda, and salt until just combined.
5. Fold in the chocolate chips evenly throughout the dough.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Soft centers with crispy edges make these cookies irresistible. Serve warm with a glass of cold milk for the ultimate treat.

Double Chocolate Oatmeal Cookies

Never underestimate the power of a cookie that packs a double chocolate punch with the heartiness of oats. These aren’t just any cookies; they’re a chewy, chocolatey dream with a hint of crunch.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 cups old-fashioned oats
  • 1 cup semi-sweet chocolate chips
  • 1 cup dark chocolate chunks

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in the oats, semi-sweet chocolate chips, and dark chocolate chunks until evenly distributed throughout the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheets for 5 minutes before transferring to wire racks.

Get ready to dive into cookies that are perfectly crisp on the outside, yet irresistibly soft and gooey inside. Serve them warm with a glass of cold milk for the ultimate comfort food experience, or crumble them over vanilla ice cream for a decadent dessert twist.

Oatmeal Chocolate Chip Cookie Bars

Just when you thought oatmeal cookies couldn’t get better, these Oatmeal Chocolate Chip Cookie Bars come along. Packed with chewy oats and melty chocolate, they’re a game-changer for your snack game.

Ingredients

• For the dough:
  • 1 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups old-fashioned oats
  • 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Tip: Ensure the mixture is cool to avoid cooking the eggs.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, combine the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined.
5. Fold in the oats and chocolate chips until evenly distributed. Tip: Reserve a handful of chocolate chips to sprinkle on top for extra gooeyness.
6. Press the dough evenly into the prepared pan. Bake for 25-30 minutes, or until the edges are golden but the center is still slightly soft. Tip: Don’t overbake to keep them chewy.
7. Let cool in the pan for 10 minutes, then use the parchment overhang to lift them out onto a wire rack to cool completely.

Soft in the middle with a slight crunch at the edges, these bars are a texture dream. Serve them warm with a scoop of vanilla ice cream for an irresistible dessert twist.

Oatmeal Chocolate Chip Cookie Dough Bites

Zero excuses needed to dive into these Oatmeal Chocolate Chip Cookie Dough Bites—packed with chewiness, chocolatey chunks, and zero guilt.

Ingredients

• For the dough:
  • 1 cup rolled oats
  • 1/2 cup almond flour
  • 1/4 cup maple syrup
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp salt
• For the mix-ins:
  • 1/4 cup mini chocolate chips

Instructions

1. In a large bowl, combine 1 cup rolled oats, 1/2 cup almond flour, and 1/4 tsp salt. Mix well.
2. Add 1/4 cup maple syrup, 2 tbsp melted coconut oil, and 1 tsp vanilla extract to the dry ingredients. Stir until a sticky dough forms.
3. Fold in 1/4 cup mini chocolate chips until evenly distributed throughout the dough.
4. Roll the dough into 12 small balls, about 1 tbsp each, and place them on a parchment-lined tray.
5. Chill the bites in the refrigerator for at least 30 minutes to firm up before serving.

How these bites hit the spot—soft, slightly chewy, and bursting with chocolate in every bite. Serve them straight from the fridge for a cool treat or roll them in extra oats for a rustic look.

Oatmeal Chocolate Chip Cookie Cake

Oatmeal chocolate chip cookie cake is your new go-to dessert—easy, delicious, and totally shareable. One bite, and you’ll be hooked.

Ingredients

• For the dough:
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups old-fashioned oats
  • 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the creamed mixture.
5. Stir in the oats and chocolate chips until well combined.
6. Spread the dough evenly into the prepared baking pan.
7. Bake for 25-30 minutes, or until the edges are golden brown but the center is still slightly soft.
8. Let cool in the pan on a wire rack before slicing.

Ultra-chewy with crispy edges, this cookie cake is packed with chocolatey goodness. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Oatmeal Chocolate Chip Cookie Ice Cream Sandwich

Absolutely no one can resist the combo of chewy oatmeal cookies hugging creamy ice cream. This dessert mashup is your next obsession.

Ingredients

• For the cookies:
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 cups old-fashioned oats
  • 1 cup chocolate chips
• For the assembly:
  • 1 pint vanilla ice cream, slightly softened

Instructions

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add to the creamed mixture.
5. Stir in the oats and chocolate chips until just combined. Tip: Don’t overmix to keep the cookies tender.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Tip: The cookies will firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. To assemble, place a scoop of ice cream between two cookies and gently press together. Serve immediately or wrap individually and freeze.

Every bite delivers a perfect contrast of textures—crispy edges, chewy centers, and melting ice cream. Try rolling the edges in sprinkles or crushed nuts for extra crunch.

Oatmeal Chocolate Chip Cookie Pancakes

Elevate your breakfast game with these Oatmeal Chocolate Chip Cookie Pancakes—fluffy, chewy, and packed with melty chocolate in every bite.

Ingredients

• For the batter:
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 2 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1 large egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
• For mixing in:
  • 1/2 cup chocolate chips

Instructions

1. In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, and salt.
2. In another bowl, beat buttermilk, egg, melted butter, and vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined—don’t overmix.
4. Gently fold in chocolate chips. Let batter rest for 5 minutes to thicken.
5. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter.
6. Pour 1/4 cup batter per pancake. Cook until bubbles form on top, about 2-3 minutes.
7. Flip and cook until golden brown, another 1-2 minutes. Repeat with remaining batter.
8. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
9. Tip: For extra fluffiness, let the batter rest longer—up to 10 minutes.
10. Tip: Use a cookie scoop for evenly sized pancakes every time.

Unbelievably tender with a crispy edge, these pancakes taste like dessert for breakfast. Serve stacked high with a drizzle of maple syrup and a sprinkle of sea salt for the ultimate sweet-savory bite.

Oatmeal Chocolate Chip Cookie Smoothie

Zesty mornings call for a twist on breakfast—blend your favorite cookie into a sip-worthy smoothie that’s both indulgent and energizing.

Ingredients

• For the smoothie base:
  • 1 cup rolled oats
  • 1 frozen banana, sliced
  • 1 cup almond milk
  • 1 tbsp honey
  • 1 tsp vanilla extract
• For the cookie mix-in:
  • 2 tbsp chocolate chips
  • 1 tbsp peanut butter

Instructions

1. In a blender, combine rolled oats, frozen banana, almond milk, honey, and vanilla extract.
2. Blend on high for 30 seconds until the mixture is smooth and creamy. Tip: For a thicker smoothie, add more frozen banana.
3. Add chocolate chips and peanut butter to the blender. Pulse 3-4 times to lightly mix in. Tip: Don’t overblend if you prefer chunks of chocolate.
4. Pour into a glass and enjoy immediately. Tip: Garnish with a few extra chocolate chips on top for that Instagram-worthy look.

Frothy, rich, and packed with cookie flavor, this smoothie turns breakfast into dessert. Serve it with a straw and a spoon to get every last bit of chocolatey goodness.

Conclusion

Now that you’ve explored these 18 scrumptious and healthier oatmeal chocolate chip cookie recipes, it’s clear there’s a perfect batch waiting for every taste and dietary need. We’d love to hear which recipe stole your heart—drop a comment below! And if you found this roundup helpful, why not spread the joy? Share it on Pinterest so fellow cookie lovers can discover their new favorite treat too. Happy baking!

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