Want a cookie that’s ready when you are? The dough for these oatmeal chocolate chip cookies is optimized for being portioned and frozen so that you can grab one or two (or 10) dough balls at a time and bake them straight from the freezer. Imbued with maximum texture and flavor from oats, whole grain flour, and nuts and seeds, these are perfect cookies. Trust us.
A few baking tips to remember: Toasting the nuts, seeds, and coconut will bring out each ingredient’s flavor. For the chocolate, disks, chips, or chocolate chunks all work, but semisweet or bittersweet dark chocolate is what you’re after, not milk chocolate chips. And go for old-fashioned rolled oats, not quick-cooking oats, which can make the cookies mushy instead of chewy.
A cookie scoop will make portioning these large cookies much easier, but a ¼ cup measure also works. Once baked, cool them on the cookie sheet (for however long you’re able to keep your composure), not a wire rack, to help maintain their crispy bottoms.
If you’re more into the classics, these oatmeal-raisin cookies are among our favorite cookie recipes.
Recipe information
Total Time
35 minutes
Yield
Makes about 22
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Toast ½ cup chopped pecans or walnuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6–8 minutes. Transfer to a plate and let cool.
Step 2
Meanwhile, spread out ½ cup raw seeds (such as pumpkin, sunflower, sesame, flaxseed, and/or hemp) and ¼ cup unsweetened coconut flakes on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about 5 minutes. Let cool on baking sheet.
Step 3
Whisk 1 cup (125 g) all-purpose flour, ⅔ cup (83 g) whole grain flour (such as buckwheat, spelt, or rye), 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1¼ tsp. baking soda in a medium bowl to combine. Vigorously whisk 1½ cups (packed; 300 g) light brown sugar and 1 cup (2 sticks) unsalted butter, melted, slightly cooled in a large bowl until very thick and smooth, about 30 seconds. Add 2 large eggs, room temperature and 1 Tbsp. vanilla extract; whisk vigorously until mixture is light and satiny, about 30 seconds. Add dry ingredients to mixing bowl with wet ingredients and whisk until completely incorporated and batter is smooth. Fold in toasted nuts, seeds, and coconut, plus 8 oz. semisweet chocolate, coarsely chopped, or 1¼ cups semisweet chocolate chips or wafers (disks, pistoles, fèves) and 1 cup old-fashioned oats with a rubber spatula until thoroughly distributed.
Step 4
Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-paper-lined baking sheet as you go and spacing as close together as possible (it’s okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2–3 hours. (If you can’t wait for cookie dough balls to freeze, chill in refrigerator just until firm instead, at least 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)
Step 5
If baking from frozen, reheat oven to 350°. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16–20 minutes. Let cool on baking sheet.
Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store baked cookies airtight at room temperature.
Editor’s note: This recipe was first printed in our September 2020 issue as “Anytime Chocolate Chip and Oat Cookies.” Head this way for our easiest cookie recipes →
