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    Home / Desserts / Cookies

    Nibby Chocolate Chip Oatmeal Cookies (GF option)

    Published Dec 20, 2010

    Jump to Recipe Print Recipe

    two oatmeal cookies

    When the weather turns cold and rainy, I find few activities as satisfying as baking chocolate chip oatmeal cookies. Curling up in bed with a cup of tea and a juicy novel can be nice. Watching Fawlty Towers while munching homemade popcorn is grand. A hot bath and the music of the rain's rhythmic drumming has its charms.

    oats in a jar

    But nothing really does it quite like baking the aforementioned cookies. You turn on the oven to preheat, hoist your stand mixer down from where it lives on top of the fridge, get out a couple of baking pans, and set to work.

    brown sugar in a scoop

    But what's this? You don't own a stand mixer/are too lazy to haul it down from the top of the fridge? Well, well. Have I got a recipe for you.

    ingredients being whisked

    Years ago, I got super spoiled by Cook's Thick and Chewy Chocolate Chip Cookies, in which the butter gets melted and effortlessly stirred into the eggs and sugar rather than laboriously creamed. Not only were these the yummiest chocolate chip cookies I'd ever made, they were also the quickest and easiest.

    cookie dough being mixed

    I knew in my heart that there must exist a similarly simple recipe for chocolate chip oatmeal cookies, which happen to be both Jay's fave cookies and THE essential bojon rainy day baking activity. But I never found it and remained too chicken to try melting the butter in a regular creaming-method-style recipe.

    I also hadn't found the perfect recipe for this type of cookie yet. Some contained ingredients that I found superfluous, like orange zest or spices. Some spread too much, some not enough. Some were tooth-achingly sweet, or not oaty/chocolaty enough. Some called for stirring melted milk chocolate into the batter, which tasted good, but I don't usually keep milk chocolate in the house, and schlepping out in the rain to buy milk chocolate is certainly not up there on my list of ideal rainy day activities. Not at all, at all.

    scoops with ingredients in them

    So one night, Jay and I found ourselves at the home of our friend. After dinner, she oh-so-casually got some cookie dough out of the fridge and baked it off.

    And it was then that I tasted the perfect chocolate chip oatmeal cookie.

    chocolate and nuts in a bowl

    When I asked (begged! pleaded!) for the recipe, she replied nonchalantly, 'Oh, I just got it off the back of the oats container. But I use whole wheat flour instead of white, and I melt the butter.'

    Bingo!

    maldon salt
    Maldon salt's pyramid-shaped crystals - pretty, and tasty, too

    She kindly wrote out the recipe, and I've been in oatmeal chocolate heaven ever since. Jay, too.

    ingredients in a bowl

    I've come to make several minor tweaks to the recipe, like doubling the specified amount of nuts (toasted pecans) and chocolate (70% wafers chopped into chunks). I also add some cacao nibs and flaky salt to the batter, because they pretty much make everything better. And I use whole spelt flour in place of the wheat, and unrefined sugar in place of the brown, because I am a dirty hippy.

    oatmeal mix in a bowl

    Just kidding, it's because I like the rich flavor they both add to the cookies.

    balls of cookie dough

    Mostly oats and other goodies bound together by a toffee-flavored dough, these cookies stay moist and chewy for up to several days. A few flecks of Maldon salt on top make them extra addictive.

    But don't worry too much; they're fairly healthy, as far as cookies go. And not difficult to make. Or eat. Not at all, at all.

    chocolate cookies and milk

    More cookie recipes:

    • Teff Oatmeal Chocolate Chip Cookies (GF)
    • Tahini Oatmeal Chocolate Chip Cookies (GF + vegan)
    • Gluten-Free Chocolate Chip Cookies
    • Gluten-Free Chocolate Cookies
    • Paleo Chocolate Chip Cookies (vegan)
    • Nibby Matcha Wafers
    • Maple Bacon Sugar Cookies
    • Rosemary Pine Nut Biscotti
    • Triple Ginger Molasses Cookies, Three Ways

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this chocolate chip oatmeal cookie recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    5 from 2 votes

    Nibby Chocolate Chip Oatmeal Cookies

    Print Recipe Pin Recipe
    The perfect oatmeal chocolate chip cookies, with extra goodness from (optional) cacao nibs. Now with a gluten-free option!
    Alanna Taylor-Tobin
    Prep Time: 10 minutes
    Cook Time: 12 minutes
    Total: 22 minutes
    Servings: 24 2 to 3-inch cookies.

    Ingredients

    • 4 ounces unsalted butter, melted and cooled (1 stick, 1/2 cup)
    • 1 egg
    • 3/4 cup packed unrefined sugar (4 1/4 ounces, preferably Alter Eco brand) or light brown sugar (6 ounces)
    • 1 teaspoon vanilla extract
    • 3/4 cup whole spelt flour (or whole wheat pastry flour, all-purpose flour, or oat flour for gluten-free)
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon sea or kosher salt
    • 1/4 teaspoon flaky salt, such as Maldon, plus extra for sprinkling
    • 1 1/2 cups old-fashioned rolled oats (5 1/2 ounces)
    • 1/2 cup pecan halves, toasted, cooled, and broken into coarse pieces
    • 1/2 cup dark chocolate wafers, coarsely chopped (3 ounces)
    • 2 tablespoons cacao nibs (optional)

    Instructions

    • Position two racks in the upper and lower thirds of the oven and preheat to 350º. Line two baking sheets with parchment paper.
    • In a large bowl, whisk together the sugar and egg until combined. Whisk in the melted and cooled butter, then stir in the vanilla.
    • In a medium bowl, whisk or sift together the flour, baking soda and sea salt. Stir the flour mixture into the egg mixture until almost combined, then stir in the flaky salt, oats, nuts, chocolate chunks and nibs until just combined.
    • Drop the dough by heaping tablespoons (or use the purple-handled spring-loaded ice cream scoop) onto the lined baking sheets, spacing them at least 2 inches apart. Flick a few grains of flaky salt on the tops.
    • Bake the cookies until just set on the edges, and puffed and wet in the centers, 10 - 12 minutes, rotating front to back and top to bottom halfway through. The cookies will look underdone, but will continue to cook as they cool. (If you accidentally over bake, remove the cookies from the pans and onto cooling racks immediately.) Cool the cookies completely on the pans. Store in an airtight container at room temperature for up to a few days.

    Notes

    Feel free to double this recipe, as this makes a fairly small batch of cookies, as far as batches of cookies go.
    If you don't want to eat them all at once, scoop the remaining dough into balls and store in an airtight container in the fridge (the dough is hard to scoop when cold). Cookies baked from chilled dough don't spread as much, yielding a thicker cookie.
    Variation: Gluten-Free Oatmeal Chocolate Chip Cookies
    Use GF oat flour instead of spelt flour. Let the dough rest at room temperature for 30 minutes before scooping and baking. 
    Variation: Coconut Pecan Oatmeal Cookies
    My teacher from pastry school, Claire, came up with this version. Omit the chocolate and add 1/3 cup shredded coconut or coconut flakes and 1/4 cup raisins along with the nuts. Feel free to add a little cinnamon here if you like!
    Nutritional values are based on one of twenty four cookies.

    Nutrition

    Calories: 113kcalCarbohydrates: 12gProtein: 1gFat: 6gSaturated Fat: 2gCholesterol: 18mgSodium: 73mgPotassium: 26mgFiber: 1gSugar: 6gVitamin A: 130IUCalcium: 6mgIron: 0.5mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

     

    chewy oatmeal cookies

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    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Ann Lam says

      December 20, 2010 at 7:58 am

      I cannot wait to try this. Thanks, Alanna!!!

      Reply
    2. Siri says

      December 22, 2010 at 10:44 pm

      the cookies look gorgeous Alanna :)

      Happy Holidays.

      Siri

      Reply
    3. alanna says

      December 23, 2010 at 1:11 am

      Thanks! Happy holidays to you, too!

      Reply
    4. Jessa says

      December 24, 2010 at 12:16 am

      You're so sneaky; posting this and not telling me.

      I am always nervous when making anything pastry/dessert-like for you since you are so much better at it than I am. Oat-box recipe to the rescue!

      I love cooking for/with you guys. Dinner again soon please?

      Reply
    5. Gary James says

      September 24, 2014 at 1:04 am

      You are soooo right, these are the BEST oatmeal cookies my wife and I have ever tasted! For that matter, they're also among the best chocolate chip cookies! They are also the easiest to make! Thanks!

      Reply
      • Alanna says

        September 25, 2014 at 12:05 am

        Yay! I'm so glad you like them - thanks so much for the comment! :)

        Reply
    6. Claire says

      January 05, 2022 at 9:48 pm

      Perfect!
      Although I made a couple of changes - oat flour for the spelt to keep them GF, and I added about 1/3 cup of coconut.
      The texture was just the thick, chewy oatmeal cookie I have been craving and they were super quick to put together too. Next time I will split the batter and add raisins to my half and keep chocolate in the other to keep the kids happy.
      Thanks for my new go-to oatmeal cookie.

      Reply

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