How do you like your cookies: thick and chewy, or thin and crispy? These fall somewhere in the middle, thin and sugary crisp on the edges (thank you, brown sugar) with delightfully chewy centers.

Cookie Butter Oatmeal Chocolate Chip Cookies | Tutti Dolci

Made with no butter or flour, these cookies are filled with deliciousness: cookie butter, toasted oats, and a blend of semisweet and milk chocolate chips (because two kinds of chocolate is always better). In a word, they’re addictive and just the kind of cookie I want stashed in my (imaginary) cookie jar.

Cookie Butter Oatmeal Chocolate Chip Cookies | Tutti Dolci

Cookie Butter Oatmeal Chocolate Chip Cookies
2/3 cup rolled oats
1 cup cookie butter (Biscoff)
2/3 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 tsp baking soda
1/4 cup semisweet chocolate chips
1/4 cup milk chocolate chips

Place oats in a nonstick skillet over medium heat and toast for 5 minutes, stirring occasionally, until golden. Remove from heat and set aside to cool. Beat cookie butter and brown sugar in a large mixer bowl at medium speed until creamy. Add egg and vanilla; beat until combined. Reduce speed to low and add baking soda, oatmeal, and chocolate chips; beat just until incorporated. Transfer dough to an airtight container and refrigerate for at least 4 hours.

Preheat oven to 350°F and line two baking sheets with silicone mats or parchment paper. Form 1 1/4″ balls of dough and place two inches apart on prepared baking sheets. Bake, rotating pans halfway through, for 9 minutes, until golden. Cool for 3 minutes on baking sheets, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature up to 4 days.

Yield – 34 cookies
Calories – 82 (per cookie)
Carbs – 12

52 comments

  1. These look sooo good! I used to say thick & chewy were my favorite type of choc chip cookies but then I discovered the thin & chewy type and yours seem much like those. I love caramelized edges and a soft, chewy center! These look beautiful and I love the idea of toasted oats – must give that a try!

  2. No butter, no flour? I need to make these to believe it, they look amazing, and the oats and brown sugar is a winning combination if you ask me. I have to be the last blogger left on the planet who hasn’t broken down and bought a jar of Biscoff, but looking at these cookies I might just have to join the rest of humanity and buy some…:)

  3. I like all cookies!!! But, brown sugar is a stand out flavor for me in a cookie…I have to admit to being a real cookie monster and am always thinking of baking cookies 😉 These look so good Laura!

  4. Yup, I want these!!! I want the cookie dough, the baked cookies and even the frozen cookies I try to hide from myself! YUM.

    PS…I keep forgetting to tell you how much I love my beater blade! I use it ALL the time. Thank you!!!

  5. For those of us addicted to cookie butter, replacing the plain butter in recipes with cookie butter is a must! The texture of these cookies is perfect! The kitchen must smell wonderful as they are cooking!

  6. I haven’t added oats to cookies in a long time. Love this cookie idea. Lately it’s all I’ve been craving:)

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