Chewy Superfood Oatmeal Chocolate Chip Cookies

Chewy Superfood Oatmeal Chocolate Chip Cookies

By Meghan Splawn

Soft and chewy oatmeal chocolate chip cookies might be the most perfect after school snack! Filled with fiber rich Happy Day Superfood oats and studded with Dark Chocolate Wafer, these cookies strike a balance between sweet and satisfying. You can mix these up right after school or meal prep a batch over the weekend; You can portion the cookies out and freeze them for baking anytime a cookie craving strikes (photo credit Meghan).

Yield: 24 (3-inch) cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup light brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 3 cups Happy Day Brands Superfood Oatmeal
• 1 ½ cups Happy Day All Natural Premium Chocolate Wafers or Happy Day Organic Dark Chocolate Wafers
  
  

Directions:

• Heat the oven to 350 degrees F
• Line two baking sheets with parchment paper
• Whisk together the flour, cinnamon, baking soda, and salt in a mixing bowl and set aside
• Beat together the butter, brown sugar, and granulated sugar in a large mixing bowl with a hand mixer on medium high speed until light and fluffy, about 2 minutes
• Add the eggs, honey, and vanilla extract and beat again on medium high speed until smooth, about a minute
• Add the dry mixture and Happy Day Superfood Oats to the butter mixture and combine with the hand mixer on low speed
• Add the Happy Day Dark Chocolate Wafers and stir just to combine
• Scoop the cookies into 2 tablespoons portions onto the prepared baking sheets, placing 8 cookies per sheet
• Bake the cookies for 13 to 14 minutes or until lightly browned
• Cool the cookies on the baking sheet for 5 minutes before sliding the parchment paper onto a cooling rack to cool the cookies completely
• Repeat baking and cooling the cookies with the remaining dough.

Meet Meghan Splawn:

Meghan Splawn is a food editor with a passion for meal planning and getting messy in the kitchen with kids. She spent 10 years as part of Alton Brown’s culinary team and her work has appeared in cookbooks and magazines including Food Network Magazine, Family Fun, and Red Book. Meghan currently works as an  Associate Food Editor at Kitchn.com, where she write the wildly popular weekly column “Next Week’s Meal Plan” and about the highs and lows of feeding her family. She also hosts a weekly podcast, Didn’t I Just Feed You, which tries to help parents feed their families with humor and heart.

Follow Meghan on Instagram @stirandscribble

HAPPY DAY CHOCOLATE