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.