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5 from 1 vote

Brookie's Chocolate Chip Cookies

Soft & chewy chocolate chip cookies with oats and a hint of honey that give these cookies the perfect texture and shape. No chilling needed!
Prep Time: 12 minutes
Cook Time: 9 minutes
Total Time: 21 minutes
Author: Lori Vaughn

Ingredients

  • ½ cup unsalted butter, cold
  • ¾ cup (160 g) brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ½ TB (32 g) raw honey
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp ground cinnamon
  • 1 ¾ cup (210 g) all purpose flour
  • 1 cup (100 g) rolled oats (I like old fashioned, but quick oats work great too)
  • 1 cup (6 oz) semi sweet chocolate chips or chunks

Instructions

  • Preheat oven to 350° F. Prepare 2 baking sheets (line with parchment if desired).
  • Cut the cold butter into chunks and use a hand or stand mixer to whip together. Add brown sugar and white sugar and blend together until mixed and light (about 1-2 minutes).
  • Add the egg, vanilla, and honey to the butter/sugar mixture and mix together until blended well (about 1 minute).
  • Add the remaining ingredients (except for the chocolate chips). When measuring the flour, use a scale or spoon and level the flour into your measuring cup (don't pack), being careful not to over add. Mix together until all ingredients are incorporated.
  • Pulse in the chocolate chips.
  • Use cookie scoop of choice or roll into balls and place on baking sheet. I used a double scoop to obtain about 15 cookies (the size shown in photos above - 4 TB scoop). A smaller standard cookie dough scoop (2 TB) will yield about 30 cookies.
  • Bake for 9-10 minutes, until the edges are set and the center looks almost done. I don't like to over cook these to keep them extra soft! Cool on cookie sheets for 3-5 minutes, then transfer to a cooling rack.
  • Store in an airtight container on the counter for 1 week. These also freeze great in an airtight bag or container for a couple months.