Easy Oatmeal Chocolate Chip Cookies


** Wow, I just realized that this is my 250th post! It’s hard to believe I’ve done so much in a relatively short period of time! Thanks to all my readers, and I’m looking forward to more projects in the future!**

So I’ll admit right now that I already have a favorite recipe for oatmeal chocolate chip cookies (with salted pecans!) and that this isn’t it. However, that recipe calls for creaming butter, and some days you just don’t feel like breaking out the stand mixer, you know? And this recipe only needs you to melt the butter, which makes for chewier cookies anyway, so I decided to give it a shot.

The finished cookies were tasty– not mind-blowing, but pretty darned good. They didn’t spread out in the oven much at all, which surprised me, and the dough remained oddly dry the entire time, which was a bit odd… but they were still chock-full of chocolate and pecans, and it’s hard to go wrong with that combination. I would still prefer a cookie recipe that didn’t require chilling for 2 hours before baking (what a pain)– it’s possible that if I’d baked the dough right away I’d have gotten more spreading. I may try it the next time I have a craving for sweets.

In the meantime, here’s the recipe. Enjoy!

Easy Oatmeal Chocolate Chip cookies (slightly adapted from Just So Tasty)

  • 1 and 1/4 cup all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsalted butter ,melted and cooled to room temperature
  • 3/4 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tablespoon honey
  • 1 tablespoon vanilla
  • 1 large egg
  • 2 and 1/2 cups old-fashioned oats
  • 1 cup chocolate chips
  • 1 cup chopped pecans

1. In a medium bowl, combine flour, baking soda, cinnamon, and salt.

2. In a large bowl, combine melted butter, sugars, honey, and vanilla. Stir until smooth.

3. Beat in egg and mix until smooth again.


4. Add all ingredients to butter-sugar-egg mixture and stir until combined. The mixture may look a little dry for cookie dough, but it’s okay.


5. Form into 1.5″ balls and chill for at least 2 hours to allow dough time to firm up.

6. Place cookie dough balls on a foil-lined pan and flatten slightly. Bake at 350 degrees F for 12-15 minutes. Note: They’ll seem extremely soft in the centers after baking– don’t worry, they’ll firm up and get chewy as they cool.


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