Gooey, Chewy, Chocolatey

I was craving chocolate chip oatmeal cookies. I’d been craving them for probably months, but hadn’t gotten around to making them because I try not to have treats in my house like that. I can handle a half batch of this, a few candy bars here and there, but to bake some cookies and have them in the house taunting me is something I try to avoid.

The last cookies I made were the Valentine’s sugar cookies for Michael. Ever since then he’s been mentioning how much he wanted some cookies. One Saturday afternoon when the weather wasn’t great and we had no plans to speak of, I decided we’d bake some cookies together.

Chewy Chocolate Chip Oatmeal Cookies

Prep Time: 20 minutes

Cook Time: 40 minutes

Category: Baking, calories, Chocolate, cookies, Dessert, food, Food update, limiting calories, oatmeal, recipes, sugar, temptations

Servings: Makes 15-20 cookies

Chewy Chocolate Chip Oatmeal Cookies


  • 1/2 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cup all-purpose flour
  • 3/4 cups rolled oats
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 1/4 cups chocolate chips
  • optional: 1- 2 tablespoons milk, if dough is crumbly


  1. Preheat oven to 375.
  2. Beat butter and sugars with an electric mixer until smooth. Add egg and vanilla, mixing well until combined, about 2 minutes.
  3. Stir in flour, baking powder, salt, and 1 1/2 teaspoons cinnamon with the mixer on medium speed. Beat in oats. Mix until dough comes together.
  4. Add in 1 tablespoon milk if the dough is crumbly. If dough is still crumbly, add milk 1 tablespoon at a time until it comes together. Fold in chocolate chips. Refrigerate for 30 minutes.
  5. Remove dough from fridge and roll into big 1 1/2 inch balls.
  6. Set on a baking sheet about 2 inches apart. Lightly press down on dough to flatten it. Bake at 375 for 9-11 minutes.



Nutrition Facts

Chewy Chocolate Chip Oatmeal Cookies

Serves 1 cookie

Amount Per Serving
Calories 168 calories with MY alterations
% Daily Value*
Total Fat 8.2 grams 12.6%
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 0
Dietary Fiber 0
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The only change I made to the recipe wasΒ substitutingΒ the Splenda/Sugar Blend instead of using straight sugar. I love using the blend. It saves on calories and doesn’t taste WEIRD like some sugar substitutes can taste.

If you haven’t tried baking with the Splenda/Sugar Blend, give it a try. I’ve been using it for years and no one can tell the difference. In fact, Michael was helping me make the cookies and he said “eeew don’t use that.” I kindly informed him that he hadn’t noticed the difference in anything else I’d made and he said okay. πŸ™‚

This was the first time I tried to make cookies in the Kitchenaid Mixer. It went smoothly most of the time, then when the dough got really heavy (after I added the flour, oats and chocolate chips) it started to rock a little bit. I had to stop it a few times to scrape the dough off the spinner. I also scraped inside the bowl with a spoon to make sure it was mixing everything (it missed some spots). But all in all, using the mixer was pretty easy.

While it was mixing I did have to add a few tablespoons of milk because the dough was dry and crumbly. It got to the desired texture and I let it sit in the fridge for a few hours while we had dinner. The dough was easy to work with and tasted just right!

Using the Splenda Blend saved about 20 calories per cookie. As for the cinnamon…I’ve always added cinnamon to my recipes even if the recipe didn’t call for it because I think a dash of cinnamon adds something to cookies. When I read how much cinnamon was used in THIS recipe I did a double take. It seemed like a lot but….it worked. It was delicious.

When it was time for dessert, I baked just enough cookies for us to have that evening and saved the rest. I crossed my fingers that the dough would keep for a little bit because I didn’t want to bake the entire batch that evening.

The cookies were plump and sweet. I could taste the cinnamon and it was delicious, not overpowering. Cookies fresh out of the oven are the best!

QUESTION: What’s your favorite cookie?Β 

12 Responses

  1. Hmmmm…. favorite cookie. That’s a tough one. I do love a simple shortbread cookie with icing! There is a blog called Dessert for Two, which you might want to check out because she has scaled down recipes of all kinds of things so you won’t have a bunch of stuff in the house.

    It’s funny, but I can’t do anything with splenda/sucralose. I can taste it immediately. It’s sits on the back of my throat as a bitter coating. I have to scrutinize ingredients (found out the hard way with Emerald Cocoa Almonds). Sometimes John will want to bake cookies or bars with the blend and I have no desire to eat them at all, which I guess can be a good thing.
    Lori recently posted..Friday and sprouts

    1. Thank you for the recommendation. I will definitely check out that blog. I like halving recipes for just the two of us so that I’m tempted to EAT IT ALL.

      That’s weird about splenda! I don’t taste the BLEND at all–maybe because the splenda is in smaller doses? But if it was straight splenda I could taste it. I used to use it in my coffee and it was nasty.

  2. Favorite cookie: chocolate on chocolate on chocolate chip cookies. I baked oatmeal raisin (hub’s favorite) cookies yesterday, but they were a bummer πŸ™
    Can’t wait to try this recipe out next time he gets a craving, they look awesome! It’s amazing that it didn’t occur to me to store cookie dough and just make a little at a time.
    Raeesa recently posted..My Virtual Before & Hoping Model

    1. It’s a trick I use often! When we get those quick “take and bake” cookie doughs I keep it in the fridge or freezer and just bake a serving at a time. It’s much easier and less tempting.

  3. I also can’t control myself around cookies, so I try not to make them for just my family. I had a small group to go to last week and made Oatmeal Craisin. It worked out perfectly because there were about 15 that didn’t make the cut (they got eaten or weren’t quite perfect), and all the rest went with us and none returned :)! A man told me they were the best oatmeal cookies he’d ever had, which I thought was quite a compliment. It’s sad that more people don’t bake their own cookies rather than buy the store kind or the slice and bake. Store baked taste good, but there’s nothing like a homemade cookie.
    My fav’s are Chocolate Chip with Pecans, Oatmeal Craisin, and a buttery sugar cookie.

    1. What recipe did you use? The oatmeal craisin cookie sounds delicious. And yes, it’s sad when people don’t make their own food for potlucks. That happens a lot at my office–people just pick up chips or crackers or a pizza. The great thing about potlucks is trying everyone’s food.

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