Whole Wheat Oatmeal Chocolate Chip Cookies

Hey hey!

First day of BlissDom down, 2 to go! Time is going too quickly! 😉

From what I’ve experienced thus far, it’s been a definite challenge for me (getting out of my shell, walking up to strangers…but leaving with good friends). I’ve smiled and laughed so much that my cheeks are sore this morning. 😀

On another note, Deborah from Taste & Tell has done a Blogger Spotlight on me and Chocolate & Carrots!!! Head over and check out my interview and photos! 😀

On yet another sweet note: I made these cookies especially for my gals at BlissDom. They made it in one piece in my luggage. Now to go hand them out! 😀

Otherwise, I’d eat them all. 😉

They are chewy and delicious! I love the bursts of chocolate in every bite and not knowing that they are made of whole wheat flour is the best part! You can’t even tell! 😀 Thank you oatmeal! 😉

Go eat a cookie and have a great rest of your weekend!

Whole Wheat Oatmeal Chocolate Chip Cookies

adapted from Baking Bites


  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups old fashioned oats
  • 2 cups semi-sweet chocolate chips


  1. Preheat the oven to 350°F. Set a side a baking sheet that has been covered in a silpat mat or parchment paper.
  2. In a large bowl (or your stand mixer), beat the butter and sugars together until creamed.
  3. Add in the eggs and vanilla extract and beat well.
  4. Add in the flour and beat until combined.
  5. Add in the baking powder, baking soda, and salt, beating until combined.
  6. Add in the oats and beat until combined. At this point the dough may be to thick to beat, so just use a spoon to stir.
  7. Stir in the chocolate chips.
  8. Scoop by the tablespoon full onto the baking sheet, leaving 2″ separation between the cookies.
  9. Bake for 11-13 minutes (11 mins and 30 seconds was perfect for me)
  10. Allow to cool almost completely on the baking sheet.
  11. Transfer to a cooling rack to cool the rest of the way.
  12. Store in an airtight container.

Servings: about 3 dozen cookies


  1. Those cookies look great. I used to dislike oatmeal in things until I realized that it makes things taste less whole grain-y. Now I’m all for it!

    How exciting to be featured in Taste and Tell! I read it riding the train home from work and it was the most interesting ride I can remember having. And to be at Blissdom! You have a lot of fun stuff going on right now. 🙂

    1. No hurt in trying it with less sugar. I don’t prefer to substitute sugar, just because I feel that it’s more healthy to have the real stuff in moderation. But, don’t cut the sugar too much because that’s what makes cookies, cookies! 😀 Let me know if you try them! I’d love to know how you adapted them and how they turned out! 😀

  2. These cookies were great….and i even mixed them in my Ninja! woot woot great great cookie..possibly the best ive ever made! I do wonder if you could substitute the sugar with honey for an even healthier cookie and butter with applesauce….hmmmmm

  3. This was the first recipe of yours that I’ve tried and I loved it! I veganized the recipe last night (margarine and tofu in place of butter and eggs) and I’ve been snacking on them all day. Can’t wait to try out some more recipes!

  4. These cookies are so yummy! I have now made these cookies several times. I usually make one batch with chocolate chips and a second batch with white chocolate chips and dried cranberries. Every time people try them they tell me they are the best cookies!

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