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.
What are Sprouted Oats?
Sprouted grains are just seeds at the beginning of their life cycle. They are much more nutritious and easier to digest. They are very versatile for use in many different recipes. And they taste better, too! You can read more about them here.
Where to Buy Them?
The brand I use is One Degree Organics. I buy mine through Thrive Market.
How to Bake Sprouted Oatmeal Chocolate Chip Cookies
Okay, time to get down to business. Now, these cookies come together quickly once all the ingredients are gathered! In the bowl of a stand mixer fitted with a paddle attachment (a mixing bowl and a hand mixer will work too) first cream together the butter and sugars until fluffy, about 3-5 minutes. Then, turning the mixer to low speed, add in the egg, egg yolk, and vanilla extract. Carefully add in your dry ingredients to the wet ingredients and mix until combined. Last, add in the dark chocolate chips.
Using a medium cookie scoop, scoop out balls of cookie dough onto a prepared cookie sheet lined with parchment paper or a silicone baking mat. Side note- I have recently discovered parchment paper sheets and they are life changing (haha). Seriously though, they make life easier in the kitchen, especially if you do a lot of baking! I have them linked down below.
Sometimes, I will lightly sprinkle the tops of the cookies with flaky sea salt before adding to the oven. This is totally optional, but I love the combination of sweet and salty! Bake cookies at 350 degrees for 10-12 minutes or until slightly golden brown on the top. Let the cookies cool slightly on the cookie sheet before transferring to a wire rack to cool completely.
What Makes a Chewy Cookie?
These cookies are given a chewy texture with the addition of brown sugar and an extra egg yolk. It may be tempting to just add two eggs, but I promise it’s worth it for the hassle of separating the egg white and yolk. I also find that the combination of brown and white sugar provides a better texture and flavor.
For best results, I always slightly underbake my cookies to further encourage a soft, chewy texture.
Storing
These chewy cookies will store well in an airtight container for 1-2 weeks (although I highly doubt they will last that long! Wink wink).
Can I Freeze Cookies?
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. I like pulling pre made cookie dough from the freezer whenever a chocolate craving hits. A freshly baked cookie with all that melted chocolatey goodness makes for the perfect treat anytime.
Tips for Success
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. The ones I love are linked down below. 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!
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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
- 3/4 tsp salt
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- Using a stand mixer fitted with a paddle attachment, cream together softened butter and sugars until fluffy. Add in the egg, egg yolk and vanilla extract and mix until combined.
- Add in baking soda, baking powder, salt, and flour and mix again until combined, scraping down the sides of the bowl if needed.
- Add in the sprouted oats and chocolate chips. Mix well.
- Using a cookie scoop, scoop out cookie dough into 12 equal balls onto baking sheet.
- Bake at 350 until slightly browned on the top, about 12-15 minutes. Bake time will vary depending on the size of your cookies.
- Let cool and enjoy!
Looking for More Cookie Recipes?
Check out our favorite Einkorn Pecan Chocolate Chip Cookies!
Happy baking,
Rachael
