These oatmeal cookies are rich, chewy, and packed with deep, toasty flavors. Lately, I’ve been swapping both sugars for date sugar—it gives a hint of molasses but doesn’t skip too many beats without the cane sugar. Either way, this recipe is a winner.

Ingredients:

Wet ingredients:

• 1 cup of butter at room temperature

• 1 cup of sugar (or date sugar)

• 1 cup of brown sugar (or date sugar)

• 2 eggs

• 2 tsp of vanilla extract

Dry ingredients:

• 2 cups of organic all-purpose flour

• 1 tsp of baking soda

• 1/2 tsp of baking powder

• 1/2 tsp of salt

Mix-ins:

• 2 1/2 cups of rolled oats

• 8-12 oz chopped chocolate (use your favorite variety or a mix!)

Method:

1. In the bowl of an electric mixer, cream the butter and sugars together until light and fluffy.

2. Add eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla.

3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Gradually mix into the butter mixture.

4. Stir in the rolled oats and chopped chocolate by hand until well distributed.

5. Scoop the dough onto a lined baking sheet and refrigerate for up to 24 hours before baking.

6. Preheat oven to 350°F and bake until golden brown around the edges. Enjoy warm or store for later!

Notes & Swaps

• To chill or not to chill? You can absolutely scoop and bake right away, but they say that letting the dough chill first lends a better cookie!

• Make-ahead magic: Once your scoops are chilled, you can transfer them to an airtight container and store them in the freezer for up to a month. That way, you can bake a few at a time at your leisure—because fresh cookies on demand are always a good idea.

• Chopped chocolate vs. chips? You can certainly use chocolate chips, but I prefer how chopped chocolate is distributed throughout the dough, creating pockets of melty goodness.

• Not into chocolate? Swap it out for raisins and add a dash of cinnamon for a warm, classic oatmeal cookie feel.

• Cinnamon talk: I personally don’t love cinnamon with chocolate, but if you do—go for it! Just remember, Ceylon cinnamon packs the best punch.

• Oat sourcing: When possible, it’s best to use organic rolled oats to avoid unnecessary pesticides and preserve their natural goodness.