These Big Fat Honey Oatmeal Chocolate Chip Cookies are amazing! Perfect texture, perfect flavor, and sweetened with honey.
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Hello, my friends!
Have you tried my big fat honey-sweetened chocolate chip cookies yet?
Well today I’m sharing an oatmeal chocolate chip version.
After trying several variations (even side by side comparisons–for science, of course), I declare that this big fat oatmeal chocolate chip cookie is my favorite.
It’s big. And fat. And delicious.
I’m a big fan of oatmeal cookies. Even better is oatmeal cookies with chocolate. Like these oatmeal cookies that I posted over 4 years ago.
But today’s oatmeal cookies are special because they are sweetened with honey.
Before we dive into the recipe, I want to make sure you understand one thing right off the bat.
Don’t Over-bake Them!
These cookies are no different than any other cookies in that they do not taste good if they are over-baked.
As long as you follow this mantra, you should be fine:
When in doubt, take them out
Even if you think you are taking out a partly raw cookie. Proceed, my friends.
I’m not talking about pale, ewe gooey raw here.
But if the 12 minutes are up and you’ve got a nice golden brown on the outside, a light brown on the bottom and maybe still a bit of raw dough in the middle. Take them out.
The cookies will finish cooking as they are cooling on the baking sheet and you will be left with a perfectly done (chewy) cookie that will make you happy.
If you wait until every smidgen of dough is perfectly baked inside before taking them out, then when they cool they will be dry and crumbly. And you will be sad. *Sigh*
Okay now let’s get on to the good stuff.
How to make these cookies
I use a Bosch mixer with cookie paddles to mix up the dough.
It whips ups quickly (and tastes delicious, just so you know).
I use a kitchen scale to weigh out the cookie dough into 4-ounce portions for the Big Fat cookies.
Then arrange the cookie dough on baking sheets in 2 columns of 3 cookies each (for 6 cookies total). Sometimes I squeeze a seventh one on each just so I don’t have to bake another sheet for just 2 cookies.
#livingdangerously
Then bake those cookies, my friends (making sure to follow my tip above for taking them out at the right time).
Be sure to let them cool on the baking sheet for a couple of minutes so they can finish cooking.
Use a cute spatula like this one (aff. link) to transfer them onto a cooling rack (aff. link) to cool completely.
Can I sub raisins in for the chocolate chips?
I know somebody is going to ask this question. So I’m going to answer that right here. I don’t personally care for raisins in my oatmeal cookies. So no, I haven’t tried it, but I’m guessing they will work just fine. Let me know if you give it a try.
And now it’s time for the best part: The Cook’s Treat! 🙂
Big Fat Honey Oatmeal Chocolate Chip Cookies
These Big Fat Honey Oatmeal Chocolate Chip Cookies are amazing! Perfect texture, perfect flavor, and sweetened with honey.
Ingredients
- 1 cup (2 cubes) butter room temperature
- 1 cup (12 ounces) raw honey see note
- 2 eggs
- 1 tablespoon pure vanilla extract see note
- 2 cups (6.3 ounces) quick oats see note
- 2 ½ cups (12.5 ounces) all-purpose white flour see note
- 1 teaspoon salt
- 1 teaspoon baking soda
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cups (9 ounces) chocolate chips see note
Instructions
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Preheat oven to 375 degrees F (350 degrees convection bake). Line 2 half sheet baking sheets with parchment paper and set aside.
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In the bowl of a stand mixer using cookie paddles, combine butter and honey and whip 1-2 minutes until lightened, scraping down sides of bowl as needed. Add eggs and vanilla and mix well.
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Add oats, flour, salt, baking soda, cinnamon, and nutmeg and pulse until just a few streaks of flour remain. Add chocolate chips and pulse a few more times just until barely mixed.
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Scoop giant 4-ounce portions of cookie dough (you can use a greased ⅓ cup measuring cup and fill it slightly heaping). Then roll them gently until they start to form a ball. I like to roll it just barely so the cookie still has some rustic character. Place dough balls onto prepared cookie sheets in 2 columns of 3, allowing for 6 cookies per sheet, evenly spaced. See note for size variations.
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Bake each pan in preheated 375 degree oven (350 convection) for 12-14 minutes or until cookies are golden brown on edges and slightly crackly on top. It's okay if they still seem underdone in the center.
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Remove from oven and let cookies rest for 2 to 3 minutes on cookie sheet before removing to a cooling rack to cool completely.
Recipe Notes
1. As with all honey-sweetened recipes on this blog, I use raw honey that I buy in bulk from a local source. If you use regular honey from the store keep in mind that it is not always the same. Often honey from the store has been watered down or mixed with corn syrup and recipes made with it (especially baked goods) will turn out very different.
2. For best results, use a good quality vanilla extract rather than an imitation vanilla. We love this white Mexican vanilla that you can order on Amazon.
3. I have also made this recipe with regular old fashioned oats in place of the quick oats. The cookies have a little bit more texture with the old fashioned oats. I think I prefer them slightly with the quick oats, but both are delicious.
4. I’ve found that the amount of flour needed for this recipe can vary by ¼ cup either way, depending on your elevation. This recipe was created at about 4,000 feet. If you are lower elevation you may want to use up to ¼ cup less flour. If you are higher elevation, you may need up to a ¼ cup more flour. If you are wondering about how the elevation will affect your cookies, always start with the smallest amount of flour from the guidelines above. You can start out by baking 1 cookie as a test. If the cookies spread too much while baking, you need to add a little more flour. If the cookies don’t spread enough, you need to use less flour.
5. I prefer dark chocolate chips in this recipe – Ghirardelli or Guitard brand.
6. This recipe will work with smaller cookies, just keep an eye on the baking time. For medium cookies (a #20 cookie scoop worth) check them at 9 minutes. For mini cookies (a #40 cookie scoop) check them at 7 minutes.
Recipe Source: Heather @ The Cook’s Treat
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Hi do you have nutrition info by any chance?
Sugar and or protein counts?
Can I add peanut butter to this recipe?
Hi Kathy, I’ve never tried a pb version. You will definitely need to do some experimenting because it will affect the recipe.
Sorry, I have another question. Is the butter unsalted or salted? I see that the recipe also calls for 1 teaspoon of salt. I don’t want to end up with salty cookies (or cookies that need more salt). Thanks! I’m really looking forward to making these.
Always for the purpose of cooking and baking assume unsalted unless explicitly told otherwise.
Hi Joanne and Becky, actually I use salted butter in all my recipes. I know that’s not typical but it’s the only butter I buy.
I’m wondering if you ever made the one sweetened chocolate that you were going to try that you mentioned in this post? I’m trying to stay away from cane sugar and corn syrup.
Hi Becky! No unfortunately after several attempts I gave up because I never got the melty texture right—in cookies they just melted in pools and it didn’t work right. Dark chips is what I still go for now!
I love oatmeal chocolate chip cookies. Thank you for such an easy to follow, detailed recipe. I wanted to confirm what size eggs to use for this recipe. I’ve used medium brown eggs and the cookies were cakey.
Hi Sharon I use large eggs for all my recipes (1.75 ounces each). I’m wondering what kind of honey you used? The texture will be drastically different if you use honey from the store instead of true raw honey because honey from the store can have added water and other filler ingredients in it (like corn syrup). If you are using raw honey my only other suggestion would be to try baking them a minute or two less. Over baking will cause them to dry out and be more cakey. I always underbake my cookies a bit so they don’t dry out.