Oatmeal Chocolate Chip Cookies
Cookies Packed with Wholesome Goodness
These oatmeal chocolate chip cookies are the perfect blend of chewy, hearty oats and sweet, melty chocolate chips. They’re easy to make, full of comforting flavor, and ideal for any occasion—from lunchbox treats to cozy weekend baking. One bite, and they’re sure to become a household favorite!

Ingredients
Here’s the list of ingredients I use for these yummy cookies:
- Rolled oats
- Applesauce (preferably unsweetened)
- Chocolate chips
- Egg
- Butter
- Zucchini (optional)
- Brown sugar
- Vanilla
- Baking soda
- Salt









Oatmeal and Chocolate Chips Hide All Sins in Cookies
For this reason, oatmeal is the ideal ingredient. Its varied texture will disguise other things you choose to put in these cookies … like pulverized vegetables.
Since you’re about to pull a fast one on your young’uns, you might as well do something in advance to make up for it.

That’s where the chocolate chips come in. Their sweetness will overpower that zucchini you added to the batter.

Yes, I just told you my secret ingredient. Zucchini is easy to disguise. As long as you have enough other stuff in these cookies, they’ll never know. You can try carrots too, but do so with caution. The last thing you want to do is raise suspicion over all the treats you make.
This is a small batch of cookies. However, if you want to make more, just double all the ingredients on the list.
Directions
First, preheat your oven to 375Ëš F and grease a cookie sheet.
Pull out a medium mixing bowl. Combine melted butter, applesauce, vanilla, baking soda, and salt. This is when I add the zucchini. Stir the mixture.
Now add the oats and chocolate chips. Stir it again until it’s well mixed.
Scoop the batter with a cookie scoop or tablespoon onto the greased cookie sheet. Make sure they’re a couple of inches apart to keep them from running into each other. I press down a little bit in the center of each cookie but not enough to make them flat.
Bake for about 12 minutes. The edges should be brown.
Remove them from the oven and let them cool for about 10 minutes before you transfer them to a plate.

Hide the Goodies in the Cookies
One thing every southern mama knows is that if the young’uns don’t like the first bite of something, they won’t bother taking a second bite. They might think they have you fooled by making it disappear.
But take my word for it, they’re not eating it if they don’t want to. You can learn a lot by looking under their placemat. Or in the dog dish. Since you’ll be mixing everything up and baking it yourself, you’ll be able to hide all kinds of good things.
I’ve been guilty of adding steamed and pureed zucchini, squash, carrots, and other veggies to sauces, soups, and sweet treats. And yes, even these cookies.
You don’t have to tell a soul what you put in them. Just fill a plate with fresh-baked cookies, pour a glass of milk, and smile as you watch the cookies disappear.
If you want to use homemade butter, it’s easy enough to make. Get together with your kids or grandkids and whip some up. Here’s a link to show you how: Making Butter at Camp Nana. Or you can buy it already made, but that’s not nearly as much fun.

More Yummy Cookie Recipes
We also enjoy these Muddy Buddies from Back to My Southern Roots.
Cookie monsters, both big and little, love these butterscotch pecan cookies. Another delicious one if you’re into chocolate is this pecan brownie cookie recipe.
We also love these flourless peanut butter cookies that melt in your mouth and these festive funfetti cookies!
Oatmeal Chocolate Chip Cookie Recipe

Nutritious and delicious, these oatmeal chocolate chip cookies will delight even the pickiest eaters.
Ingredients
- 1 cup rolled oats
- 1/2 cup applesauce
- 1/2 cup chocolate chips
- 1 egg
- 1 Tablespoon butter, melted
- 1/4 cup steamed and pureed zucchini (optional)
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
- Preheat oven to 375 degrees.
- Spray small cookie sheet with nonstick cooking spray.
- In a medium bowl, mix melted butter, applesauce, vanilla, baking soda, and salt. If you’re adding zucchini, do it now. Stir the mixture.
- Add rolled oats and chocolate chips. Mix well.
- Spoon tablespoon-size mounds of the mixture onto the cookie sheet.
- Bake for approximately 12 minutes, or until edges are brown.
- Cool for 10 minutes and transfer to a plate.
Notes
Zucchini adds more nutrition to these oatmeal chocolate chip cookies. If you don't tell your family you added it, they won't know it's there.
Nutrition Information
Yield
4Serving Size
2 cookiesAmount Per Serving Calories 300Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 54mgSodium 192mgCarbohydrates 46gFiber 4gSugar 29gProtein 6g
The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.
These look healthy and delicious! Thanks for sharing the recipe with us. 🙂