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!

What makes a chewy cookie?

These cookies are given a chewy texture with the addition of brown sugar and an extra egg 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.

Can I freeze these cookies?

Yes. Allow cookies to cool completely, and then store in an airtight, freezer-safe zipped top bag for up to 3 months.

Best Chewy Sprouted Oatmeal Chocolate Chip Cookies

Description

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

Scale

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

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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

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!

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.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert Recipes