Fresh Milled Flour Oatmeal Chocolate Chip Cookies
Fresh Milled Flour Oatmeal Chocolate Chip Cookies combine the amazing flavor of a chocolate chip cookie with the chewy texure of a classic oatmeal cookie!
Love Freshly Milled Flour Recipes? Try our FMF Snickerdoodles, Einkorn Breakfast Cookies, or Chocolate Chip Muffins.
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We already have a Fresh Milled Flour Chocolate Chip Cookies recipe that we absolutely love, and some super yummy Oatmeal Raisin Cookies, but if those two recipes had a baby and dropped the raisins, you would get this recipe. LOL!
If you love a good chewy cookie, you need to try these! The oats give them plenty of texture, the centers stay soft, and there’s chocolate in every bite! Honestly this has become one of my most favorite cookie recipes!
What you’ll love about these Oatmeal Chocolate Chip Cookies
Recipe Ingredients:
You’ll need the following ingredients to make these amazing chocolate chip oatmeal cookies:
- Freshly Milled Hard White Wheat Flour
- Old-Fashioned Rolled Oats
- Cornstarch
- Baking soda
- Salt
- Butter
- Light Brown Sugar
- Granulated White Sugar
- Egg
- Vanilla Extract
- Semi-sweet Chocolate Chips
Note:
Ingredient Notes:
- Fresh Milled Flour: I recommend hard white wheat for these cookies. I tested them with soft white wheat too, and those cookies spread more and baked up thinner. Hard white gave me the thicker cookie I wanted.
- Oats: Use old-fashioned oats and not 1-minutes oats for that classic chewy oatmeal cookie texture.
- Cornstarch: A little cornstarch helps keep the cookies soft and helps control spreading.
- Butter: Make sure the butter is softened, but not overly warm or melted. Butter that is too warm can cause the cookies to spread too much.
How to Make Fresh Milled Flour Oatmeal Chocolate Chip Cookies
Grab the full recipe card with exact ingredient amounts below
Step 1: In a medium bowl, whisk together the freshly milled flour, oats, cornstarch, baking soda, and salt.
Step 2: In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
Step 3: Add the egg and vanilla and mix until well combined.
Step 4: Add the dry ingredients to the butter mixture and mix just until combined. Fold in the chocolate chips.
Step 5: Cover the cookie dough and refrigerate for 30 minutes.
Step 6: Preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 7: Use a medium cookie scoop to portion the chilled dough. With clean hands, gently roll each portion into a smooth ball, then place them about 2 inches apart on the prepared baking sheet. Rolling the dough into smooth balls helps the cookies bake into a more even, round shape.
Step 8: Bake for 9 to 11 minutes, until the edges are lightly golden and the centers still look slightly underdone.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
NOTE: The flour measurement is for the flour after the wheat berries have been milled. I never use flour while it is still warm from the mill. Place it in the freezer to cool before adding it to the dough.
PRO TIP:
Don’t skip the 30-minute chill! This helps control spreading and gives you a thicker cookie.
How to Store Oatmeal Chocolate Chip Cookies
Storage: Store completely cooled cookies in an airtight container at room temperature for 3-4 days.
Freezing: Freeze the baked cookies in a freezer-safe container for up to 3 months. Let them thaw at room temp, or warm one in the microwave for a few seconds.
To Freeze Cookie Dough: Portion and roll the dough into balls, then freeze until firm. Transfer the frozen cookie dough balls to a freezer-safe container or bag.
Additions and Substitutions:
Chocolate chips: Semi-sweet chocolate chips are my favorite for these cookies, but you can use milk chocolate, dark chocolate, or a combination.
Chocolate chunks: Swap some or all of the chocolate chips for chocolate chunks.
Nuts: Add chopped pecans or walnuts if you like nuts in your oatmeal cookies.
Fresh Milled Flour: Soft white can be used in place, they will still taste great, but may be a little thinner.
FAQs about Freshly Milled Oatmeal and Chocolate Chip Cookies
Why do I need to chill oatmeal chocolate chip cookie dough?
Chilling gives the freshly milled flour and oats time to absorb moisture while also firming the butter up. This helps control how much the cookies spread in the oven and gives them a thicker, chewier texture.
Can I use quick oats instead of old-fashioned oats?
I recommend using old-fashioned rolled oats. Quick oats are smaller and absorb moisture differently, so they can change the texture of the finished cookies.
How do I know when the oatmeal chocolate chip cookies are done?
Look at the edges instead of waiting for the centers to look completely baked. The edges should be lightly golden and set, while the centers should still look soft. The cookies will continue to set as they cool on the baking sheet for 5 minutes.
How do I keep my FMF chocolate chip oatmeal cookies soft instead of crispy?
The biggest thing is don’t over bake them! Take the cookies out when the edges are lightly golden but the centers still look soft. If you wait until the entire cookie looks done in the oven, they will end up over baked once they cool. For crispier cookies, bake them toward the longer end of the 9-11 minute baking time, until the centers look more set.
What can I serve with these chocolate chip and oatmeal cookies?
These cookies are pretty hard to beat with a cold glass of milk or a hot cup of coffee! You can serve them sprinkled over a scoop of vanilla ice cream for an easy dessert.
They’re perfect for an after school snack, packed in lunchboxes, added to a cookie tray, or served for family game night. You can even sandwich a scoop of vanilla ice cream between two cookies for homemade ice cream sandwiches, so yum!
Ready to Bake More with Fresh Milled Flour
If you’re ready to do more with freshly milled flour, check out my Complete Guide To Freshly Milled Flour. It has everything I wish I had when I first started milling my own flour!
You can also grab my Handheld Bites eBook, where One Fresh Milled Master Dough can be turned into 10 different handheld meals that are perfect for lunches, quick dinners, and meal prep!
Made this recipe? I’d love to see it! Tag me on IG or FB @littlechefwithin or share a photo in my Facebook group Fresh Milled Flour Happiness. I love seeing what you’re baking!
Fresh Milled Flour Oatmeal Chocolate Chip Cookies
Equipment
- 2 large cookie sheets
Ingredients
- 130 g freshly milled hard white wheat flour 1 cup + 2 tablespoons
- 100 g old-fashioned rolled oats 1 1/4 cups
- 3 g cornstarch 1 teaspoon
- 3 g baking soda 1/2 teaspoon
- 2 g salt 1/4 teaspoon
- 6 Tbsp butter, softened
- 66 g brown sugar 1/3 cup packed
- 55 g granulated sugar 1/4 cup
- 1 large egg room temperature
- 6 g vanilla extract 1 1/2 teaspoons
- 170 g semi-sweet chocolate chips 1 cup
Instructions
- In a medium bowl, whisk together the freshly milled flour, oats, cornstarch, baking soda, and salt.
- In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla and mix until well combined.
- Add the dry ingredients to the butter mixture and mix just until combined. Fold in the chocolate chips.
- Cover the cookie dough and refrigerate for 30 minutes.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Use a medium cookie scoop to portion the chilled dough. With clean hands, gently roll each portion into a smooth ball, then place them about 2 inches apart on the prepared baking sheet.
- Bake for 9 to 11 minutes, until the edges are lightly golden and the centers still look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
Nutrition
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About Vicky Hadley
Vicky Hadley is a professional food photographer and creator behind Little Chef Within. As a mom of 6 boys, there’s always plenty of noise and plenty of food! She relies on filling meals to keep her crew happy and loves creating recipes that real families can count on.