Dark chocolate chunk whole wheat oatmeal cookie recipe combines whole wheat flour, rolled oats, chunks of dark chocolate, and tart Craisins for a satisfyingly sweet treat. Baked in the oven at 350°F for 10 minutes, these cookies have bursts of bittersweet chocolate and tangy fruitiness, one of our most favorite cookies of all time!
My husband is the definition of a cookie monster. He doesn't discriminate against any cookie recipe. Justin Bilyeu loves them all. Soft chocolate Reese's Piece cookies, peanut butter & white chocolate oatmeal cookies, and dark chocolate espresso cookies are on REGULAR rotation at our house!
But with millions of cookie recipes on the internet, why make this one? Or why is this one any more special? Well, while Justin and I were dating, we would often make dinner together. I started baking cookies after for him because of his mentioned sweet tooth (and because I love baking ;). He started helping me and we would try all different types of recipes each week.
One week we decided to make up our own recipe. We tested and tested and ate LOTS of cookie dough in the process until we finally nailed it down! It's loaded with all of our favorite things for different reasons:
- oatmeal - because he would eat oatmeal for breakfast every morning and it was always on hand
- dried cranberries aka Craisins - because he would put the Craisins in his oatmeal
- whole wheat flour - we thought this would be a nice twist to the cookies
- and of course dark chocolate (chunks not chips) - because that is Justin's favorite!
After we got all the ratios correct we called them "TB Cookies" (TB standing for Team Bilyeu) and they quickly became our friends and family's favorite cookies too. They were so popular we even served them at our wedding!
So of course, once Fueling a Southern Soul was born, this recipe HAD to be on the site!
PRO TIP - use either dark chocolate chunks or a dark chocolate bar chunk into big chunks instead of chocolate chips. My husband LOVES Trader Joe's 1 pound dark chocolate bar so I will chop those up to use. This gives big and small chunks that melt into lovely pools of gooey chocolate when baked. We think this is way better than chips that keep their small shape when baking. It just gives these cookies something a little extra special!
Step by Step Baking Process
We hope these dark chocolate chunk whole wheat oatmeal cookies will bring you the same yummy joy they bring in our house. Or inspire you to come up with your own cookie recipe. Stay up with your loved ones having sweet conversations late into the night eating cookie dough. You will never regret looking back and remembering those moments!
I have already raved about having cookie dough in the freezer is one of my favorite things and hacks of all time! You can freeze dough the dough (which I prefer so you can have hot and fresh cookies anytime the craving hits and not have to make a whole batch) or freeze already-baked cookies.
To Freeze Cookie Dough: Make the entire batch of cookies and scoop them out into balls on a baking sheet. Place the baking sheet in the freezer for 20 minutes until the cookie dough balls are firm, then transfer them to a freezer-safe zip-top bag. Keep for up to 6 months. To bake from frozen, bake at 350 for 12-13 minutes straight from the freezer. Bake as many or as few as you want and always have fresh cookie dough on hand whenever the craving hits!
To Freeze Baked Cookies: Once the cookies are cooled completely. Place in a freezer-safe zip-top bag or container. Place in the freezer for 3-6 months. Once ready to eat, remove from the freezer and thaw in the fridge for 24 hours.
Recipe
Dark Chocolate Chunk Whole Wheat Oatmeal Cookies
- Total Time: 30 minutes
- Yield: 34 cookies 1x
Description
Dark chocolate chunk whole wheat oatmeal cookie recipe combines whole wheat flour, rolled oats, chunks of dark chocolate, and tart Craisins for a satisfyingly sweet treat. Baked in the oven at 350°F for 10 minutes, these cookies have bursts of bittersweet chocolate and tangy fruitiness, one of our most favorite cookies of all time!
Ingredients
- ½ Cup Butter - room temperature
- ½ Cup Brown Sugar
- ½ Cup Sugar
- 1 Egg + 1 Egg Yolk
- 2 Cups Old Fashion Oats
- ¾ Cup Whole Wheat Flour
- 1 Teaspoon Baking Soda
- 1 Tablespoon Vanilla
- 1 Teaspoon Cinnamon
- ¾ Teaspoon Salt
- ½ Teaspoon Baking Powder
- ¾ Cup Dark Chocolate Chunks
- ¾ Cup Dried Cranberries
Instructions
- Preheat oven to 350 degrees.
- In a bowl combine butter and both sugars. Mix on medium speed until creamed together for 3-4 minutes.
- Add egg + egg yolk and beat together until creamy and well blended.
- Add the rest of the ingredients (except chocolate and cranberries) and mix until all are incorporated.
- Add dark chocolate and cranberries and mix until they are distributed evenly.
- Scoop onto cookie sheet and bake for 10-11 minutes. Let cool on the pan for 5-10 minutes before serving (if you can wait that long!).
- Enjoy!
Notes
- This dough does not require to be chilled before, you can bake it right away. Of course, you can if you would like. Just scoop into balls on a cookie sheet and place in the refrigerator for 30 minutes - 1 hour and then bake as directed.
- These cookies also freeze beautifully. If freezing, scoop them out onto a cookie sheet like you were going to bake them. Stick the sheet in the freezer and freeze for 30 minutes hour until the cookie dough balls are frozen. Transfer balls into a freezer-safe ziplock bag and store for up to 4 months. To bake, place frozen cookie dough balls on a cookie sheet and bake at 350 for 11-12 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 12.7 g
- Sodium: 92.7 mg
- Fat: 4.9 g
- Carbohydrates: 18.6 g
- Fiber: 1.3 g
- Protein: 1.6 g
- Cholesterol: 18.1 mg
I don't know what I love more, your recipes or your posts! Happy anniversary to TB!
(*review left by a friend of the family*)
You are just the best Josette! Love you dearly, thank you!