Chocolate · cookies · dessert

Chewy Oatmeal Chocolate Chip Cookies with Chocolate Drizzle

So, I went an entire year without getting sick. Yep! 365 days without a cough, a runny nose, or one of those will-I-ever-be-okay-again pressure headaches. You know the kind, right?


Yep, I was feeling good. Great, actually. Bringing in the New Year knowing that I did it. I very skillfully avoided every cough and sneeze that came my way. And okay, I realize that this isn’t something that most people would celebrate but come on, it’s kind of awesome. Especially since I’m around my very cute but VERY germ-y nephews half of the year. Also, Bub works with little kids, who again, catch everything in sight.


Anyway, so there I was. New Year’s Eve and proudly bragging about my awesome immune system. Fast forward 8 hours later. January 1st 2017. The start of another wonderfully healthy year, right?

Wrong. Hello, world. Hello, fever. Hello, SINUS INFECTION.


Basically, this is the beginning of the third week in January. And here I am, still with a sinus infection.

Okay, don’t get me wrong. Life has still been great. But really? Is that serious? So, what I’m trying to get at is, oatmeal chocolate cookies with chocolate drizzle heal sinus infections and mend a sad start to a new year, RIGHT?


I mean, look at that chocolate drizzle though!!

Oatmeal Chocolate Chip Cookies with Chocolate Drizzle

  • Servings: 24
  • Difficulty: Easy
  • Print

These soft, chewy oatmeal chocolate chip cookies are as easy as they are delicious! They require no chilling time which makes them perfect when in a hurry! Beware: they disappear FAST!


1 & ½ cups old fashion, whole oats

1 & ½ cups all-purpose flour

1 & ½ cups oat flour*

1 teaspoon baking soda

Pinch of salt

1 cup canola oil**

¾ cup brown sugar, packed

½ cup granulated sugar

3 teaspoons vanilla extract

2 large eggs, room temperature***

1 & ½ cups semi-sweet chocolate chips

Chocolate Drizzle (optional):

1 cup semi-sweet chocolate chips

2 teaspoons canola oil


-Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mat.

-In a medium bowl, mix together oats, all-purpose flour, oat flour, baking soda, and salt. Set aside.

-In a large bowl using an electric mixer, combine oil, brown sugar, and granulated sugar for one minute at medium speed. Next, add in vanilla extract and eggs until well combined. Scrape down sides of bowl as needed.

-Add the dry mixture on low speed until combined (making sure to not overmix). Once again, scrape down the bowl. Add in the chocolate chips.

-Using a cookie scoop, form dough into 1.5 tablespoon (heaping) balls. You might need to use your fingers to tightly pack dough together. Bake for 10-12 minutes or until edges start to become golden. It’s OK if they look extremely soft when removed from the oven. They will continue to bake on the cookie sheet.

-Allow to cool for 5 minutes and then transfer to a cooling rack.

For the chocolate drizzle (optional):

-Once the cookies have completely cooled, place 1 cup chocolate chips and 2 teaspoons oil into a microwave-safe bowl. Microwave for 10 seconds at a time, making sure to remove and stir thoroughly each time. Repeat this until you have reached 40 seconds. Then stir vigorously for one minute (the heat from the bowl will help melt the chocolate chips). Place back in the microwave for 10 more seconds if necessary. Do not heat for more than 1 minute.

-Drizzle over cookies and enjoy!

Additional Notes:

*To make oat flour, simply blend whole oats for one minute!

**I strongly suggest using canola oil. However, any neutral oil SHOULD be okay as long as it’s in its liquid state.

***Room temperature eggs are crucial for baking. This helps ensure that they are distributed evenly throughout the mixture. If in a rush, place eggs in warm water for five minutes or until ready to use.


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