Oatmeal Chocolate Chip Cookies combine two classic treats in one! These soft and chewy oatmeal cookies are a delicious dessert recipe the whole family will love! And they contain an unexpected ingredient that cuts down on calories — but not flavor!
Can’t decide between Oatmeal Cookies or classic Chocolate Chip? Don’t choose. Instead, make this Oatmeal Chocolate Chip Cookies recipe, and you’ll have the best of both worlds!
These are loaded with semi-sweet chocolate chips, and you don’t have to feel too guilty about indulging. This recipe calls for applesauce, which takes the place of oil for way fewer calories!
Hearty oats and chocolate chips, plus a calorie-cutting hack … I’m not saying I recommend these for breakfast, but I’ve definitely eaten a few on busy mornings!
Ingredients:
- All-purpose flour – This works best, but you can also replace it with all-purpose gluten-free flour if someone in the family has an intolerance.
- Rolled oats – It’s best to use old fashioned rolled oats in this recipe for a hearty texture! However, you can use quick oats if that’s all you have.
- Baking soda – A leavening agent that helps the cookies rise.
- Salt – Activates the baking soda and emphasizes sweetness.
- Egg – A binding agent to keep everything together.
- Unsalted butter – Adds fat for moisture and flavor. Make your own right at home with this butter recipe!
- Apple sauce – Replaces ¼ cup of oil or butter to keep the cookies moist with fewer calories and no fat.
- White sugar, brown sugar, vanilla – Gives cookies that nostalgic, “homemade” flavor.
- Semi-sweet chocolate chips – These are rich without being too sweet.
These Oatmeal Chocolate Chip Cookies are so simple to make, and my favorite thing about the recipe – other than how delicious they are – is that you don’t need to chill the dough before baking!
This means you can be enjoying warm, gooey, chocolaty cookies in less than 30 minutes!
How To Make Them
Begin by creaming together the butter and sugars until light and fluffy in a large bowl.
Next, add the egg, applesauce, and vanilla extract.
Then add the flour, oatmeal, baking soda, and salt to the wet ingredients and mix just until combined.
Fold in the chocolate chips with a wooden spoon or rubber spatula.
Use a medium cookie scoop to portion out the cookie dough onto a parchment-lined baking sheet.
Bake the cookies in a preheated oven until lightly browned around the edges.
For the full printable recipe, scroll to the bottom of the post.
Substitutions & Variations:
- Craving some oatmeal raisin cookies? Replace the chocolate chips with raisins, or go crazy and add both!
- You can also replace semi-sweet chocolate chips with dark chocolate, milk chocolate chips, or chocolate chunks. Try butterscotch or peanut butter chips, too!
- Turn these chocolate chip oatmeal cookies into a frosty treat by making cookie sandwiches with vanilla ice cream!
- Or, whip up a batch of Vanilla Buttercream to make some Oatmeal Cream Pies.
Frequently Asked Questions
Absolutely! Swap the all-purpose flour out for a 1 for 1 gluten-free flour!
I would say they are lightened up, but not necessarily healthy. They still contain sugar, butter, and chocolate. Just remember, everything is great in moderation!
Unfortunately, no. The butter and egg are both essential ingredients in this recipe.
They should stay good kept in an airtight container at room temperature for up to 4 days. You can also freeze them in an airtight container for up to 3 months.
More Oatmeal Recipes:
- Banana & Chocolate Chip Cookies – Healthy, gluten-free, and only 3 ingredients!
- No-Bake Cookies – This classic recipe doesn’t involve baking or flour!
- Lactation Cookies – Tasty for the whole family but especially beneficial for breastfeeding moms.
- Peanut Butter & Oatmeal Mug Cake – A single-serve cake that “bakes” in the microwave for a quick treat!
- Raspberry Almond Baked Oatmeal – This yummy breakfast recipe is simple and serves the whole family.
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If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
Oatmeal Chocolate Chip Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¼ cup apple sauce
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line a cookie sheet with parchment paper. Set aside.
- In a large mixing bowl, combine the flour, oats, baking soda, and salt. Set aside.
- In a separate large bowl or stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar.
- Add the egg, vanilla, and apple sauce to the butter/sugar mixture and mix well.
- Add the flour mixture to the wet ingredients and mix just until combined.
- Fold in the chocolate chips.
- Use a medium cookie scoop (1.5 tablespoons) to drop scoopfuls of the dough onto the prepared cookie sheet.
- Bake for 14 to 16 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transfering them to a wire rack to cool completely.
Notes
- You can swap the all-purpose flour out for a 1 for 1 gluten free flour.
- They should be good kept in an airtight container at room temperature for up to 4 days. You can also freeze them in an airtight container for up to 3 months.
- Craving some oatmeal raisin cookies? Replace the chocolate chips with raisins, or go crazy and add both!
- You can also replace the semi-sweet chocolate chips with dark chocolate or milk chocolate chips or chocolate chunks. Try butterscotch or peanut butter chips, too!
- Turn these chocolate chip oatmeal cookies into a frosty treat by making cookie sandwiches with vanilla ice cream!
- Or, whip up a batch of Vanilla Buttercream to make some Oatmeal Cream Pies.
Nutrition
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