My Favorite Whole Wheat Dark Chocolate Chip Oatmeal Cookie Recipe!


A welcoming home always has cookies on the counter.

Monday night, my dad made the trip to Detroit. He’s retired and has extra time. I love it because he can come visit us whenever he wants! He’s helping my boyfriend out at the hospital for the week. While he was traveling up, he ran into the snow storm. I was a nervous wreck and needed something to keep my mind off of it. I decided to bake some cookies while watching the Lions game.


I wanted to make a cookie that could be eaten for breakfast, snack, and dessert, so I went out on the search for an oatmeal cookie. I scored big time with the recipe I found. I couldn’t be happier with the way these turned out. These are in the top for best cookies I have ever made.  I made some healthier swaps, but left some unhealthier ingredients in there as well. I like to go 50% healthy and 50% unhealthy whenever I can. Swaps that don’t take away from the taste are the best ones.

The cookies were soft, chewy, and crisp on the edges; just as a cookie should be! Santa would be pleased!


*Ingredients: *16 Tbsp Unsalted Butter (At room temperature), *1 Cup Light Brown Sugar, *1/2 Cup Granulated Sugar (Or substitute with baking Stevia) *1 Large Egg & *1 Large Egg Yolk (At room temperature) *1 Tbsp Vanilla Extract, *2 Cups Whole Wheat Flour (or Unbleached All-Purpose Flour), *1 Cup Quick-Cooking or Old Fashioned Oats, *1 Tsp Baking Powder, *1 Tsp Baking Soda, *1 Tsp Sea Salt, *3 Cups Extra Dark Chocolate Chips


After reading some of the reviews, I learned that…

  • You can use Gluten Free Multi-Purpose Flour and they’ll turn out amazing. 
  • Using cinnamon chips, raisins, white chocolate chips, or pecans instead of chocolate chips are delicious swaps.
  •  If your ingredients are not at room temperature, it does not matter. 


Beat together the butter, brown sugar, and sugar (Or Stevia)

Mix one of the eggs into the bowl. After the egg is combine, mix in the egg yolk. After the egg yolk is combined, mix in the vanilla.


The original recipe calls for all purposed unbleached flour, but I decided to use my whole wheat flour.

Preheat oven to 325 degrees.

Sift together the flour, oats, baking powder, baking soda, and salt. Add to the “wet” ingredients.

Mix all ingredients until perfectly blended.


My favorite part of baking? Licking the mixer! nom nom nom!


You can add whatever you want into the cookies! I added in 63% dark chocolate. I love dark chocolate; Plus it has antioxidants. If you are not a dark chocolate fan, try adding fillers such as: dried fruit, mixed nuts, m&ms, white chocolate, butterscotch, peanut butter chips, or blueberries!


Stir in the chocolate chips with a spoon. Make sure to mix them in well. No one wants a cookie with only one chocolate chip!


Take out the baking sheet.

The recipe tells you to line cookie sheets with parchment paper. I have never been a fan of baking parchment paper. I usually spray the sheet or use a nonstick sheet for baking.

Do what you wish!


I chose to make 1 tbsp sized cookies. That’s the average size of a cookie! But this recipe is customize-able. You could make them giant  or itty bitty! You’ll just have to bake them longer or shorter.


Scoop the dough onto the prepared baking sheet leaving about 1 1/2’ space between the cookies.


Bake the cookies 12-16 minutes, until they’re a light golden brown with brown edges. Remember that all ovens cook differently, so keep an eye on them.

I took mine out before the middles were 100% cooked. They cook as they cool on the pan and that keeps the cookie extra soft!


After the cookies are firm, scoop off the baking sheet with a spatula and place them on a cooling rack or plate.


This recipe (1 tbsp sized)  made 65 cookies!

Nutrition, Serving Size: 1 Cookie

83 Calories, 11 g Carbs, 4 g Fat, 1 g Protein, 1 g Fiber, 6 g Sugar! 


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  • Amy

    I just made these cookies and I am seriously blown away by how good they are. Best cookies I have ever made. Thank you so much for this recipe! You are such an huge inspiration for me!

    Reply to Amy

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