Best Chewy Sprouted Oatmeal Chocolate Chip Cookies
These chewy oatmeal chocolate chip cookies are everything I love about a cookie… delicious, chewy, and easy to make. Given an extra boost of nutrients with the use of sprouted oats and dark chocolate chips, they are definitely cookies you can feel good about.
Although I don’t think you could label these cookies as necessarily “healthy,” they are made much healthier due to the added nutrients of sprouted rolled oats and dark chocolate. They are also made with simple ingredients that are wholesome, making them some of my family’s favorite cookies. This really is a delicious recipe, and there are few things better than the smell of freshly baked cookies coming from the kitchen, right?
Let’s get to it!
Why You’ll Love This Recipe
Ingredients You’ll Need
This is a quick overview of some essential ingredients needed for this recipe. Make sure to check out the recipe card below for the full list!
Tips for Preparing to Make This Recipe
- If you don’t have sprouted rolled oats on hand, regular old fashioned rolled oats or quick oats will work just fine as a substitute. If using quick oats, you may need to add 1/4-1/2 cup more to the batter.
- The recipe calls for salted butter, which is my preference, but unsalted butter will work just fine too.
- Don’t skip out on the additions of the egg yolk and cornstarch. They help to make a much softer, chewier cookie!
- I recommend using cookie scoops so that all the cookies are uniform in size. I typically use a medium size scoop for cookies!
- These cookies can easily be customized to fit your preferences. You can play around with the recipe and add in extra chocolate chips, peanut butter or nut butters, toasted coconut…the options are endless!
Be sure to check out the full recipe and ingredient list below!
How to Bake Sprouted Oatmeal Chocolate Chip Cookies
- Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined.
- Beat in the egg, egg yolk, and vanilla extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined, and then add in the dark chocolate chips.
- Cover dough tightly with plastic wrap and chill for a minimum of 1 hour and up to overnight.
- Once ready to bake the cookies, remove cookie dough from the refrigerator. If the cookie dough has chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes.
- Using a medium size cookie scoop, scoop out and roll cookie dough into balls of equal size. Lightly sprinkle the tops of the cookies with flaky sea salt (optional but I love the sweet and salty combo!)
- Bake for 10-11 minutes or until they are just barely starting to turn golden brown and the edges appear set.
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
- Baked cookies will store well in an airtight container for up to 5 days.
FAQs
Can I Freeze Cookie Dough?
Yes! These cookies can be made ahead of time and placed in the freezer until ready to bake. I usually scoop out balls of cookie dough and add them to a gallon sized Ziploc bag, making sure I store the bag laying flat in the freezer. Once you are ready to bake, you can pop the cookies straight from the freezer into the oven, or set out on the counter to thaw beforehand. If you are putting them straight in the oven from the freezer, you may need to adjust your baking time to allow them extra time to bake.
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Chewy Sprouted Oatmeal Chocolate Chip Cookies
These chewy oatmeal chocolate chip cookies are everything I love about a cookie... delicious, chewy, and easy to make. Given an extra boost of nutrients with the use of sprouted oats and dark chocolate chips, they are definitely cookies you can feel good about.
Ingredients
- 1 stick salted butter, softened
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 cup sprouted rolled oats
- 1 1/2 cups all purpose flour
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cornstarch
- 3/4 tsp salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper or a silpat baking mat. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment or a medium bowl, cream together softened butter and sugars until combined.
- Beat in the egg, egg yolk, and vanilla extract until light (about 1 minute).
- Begin adding in the dry ingredients, mixing until combined, and then add in the oats and dark chocolate chips.
- Cover dough tightly with plastic wrap and chill for a minimum of 1 hour and up to overnight.
- Once ready to bake the cookies, remove cookie dough from the refrigerator. If the cookie dough has chilled longer than 2 hours, let it sit at room temperature for at least 30 minutes.
- Using a medium size cookie scoop, scoop out and roll cookie dough into balls of equal size. Lightly sprinkle the tops of the cookies with flaky sea salt (optional but I love the sweet and salty combo!)
- Bake for 10-11 minutes or until they are just barely starting to turn golden brown and the edges appear set.
- For best results, let them sit on the baking pan for 5 minutes before removing to a wire rack to cool.
- Baked cookies will store well in an airtight container for up to 5 days.
Notes
Storage and Make Ahead Instructions: This cookie dough can be made up to 2 days in advance and stored in the fridge until ready to use. Baked cookies will store well in an airtight container on the counter for up to 5 days.
Freezing Instructions: To freeze cookie dough, scoop out balls of dough and add them to a gallon sized Ziploc bag, making sure to store the bag laying flat in the freezer. Once you are ready to bake, you can pop the cookies straight from the freezer into the oven, or set out on the counter to thaw beforehand. If you are putting them straight in the oven from the freezer, you may need to adjust your baking time to allow them extra time to bake.
If you loved this recipe for sprouted oat chocolate chip cookies, make sure to come back and leave it a 5 star rating and a comment! I would love to know how it turned out for you. Tag @ourhandcraftedhomeblog on Instagram with your creations!
Happy baking,
Rachael
