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.
