Great Harvest Oatmeal Cookie
Great Harvest Oatmeal Cookies are one of my favorite cookies to buy from a bakery! I recreated their recipe so you can make the most delicious oatmeal chocolate chip cookies from home.
Jump to Recipe
Great Harvest Bakery Cookie Recipe
To make this copycat recipe, I used the ingredient list from the actual Great Harvest Oatmeal Cookie and incorporated the same ingredients to create the closest tasting cookie possible. I always think homemade cookies are better than store-bought, but you’ll have to let me know how you think these compare!
Ingredients for Oatmeal Chocolate Chip Cookies
- Salted Butter (softened) – I always use salted butter in cookies. If you only have unsalted, just add an extra pinch of salt to the dough.
- Brown Sugar – Brown sugar will make these cookies super chewy. Plus, they have a really unique flavor that comes straight from the brown sugar, whole wheat flour, and oats. There’s no vanilla in this recipe!
- Eggs
- Milk – Milk will help the cookies spread just slightly.
- Whole Wheat Flour – We’ll use whole wheat flour for this recipe because that is what is used in these cookies at Great Harvest. It tastes so amazing, just trust me!
- Rolled Oats – Make sure you use old fashioned rolled oats, not quick oats.
- Salt
- Baking Powder
- Baking Soda
- Chocolate Chips – I use milk chocolate chips, but you can use any of your favorite chocolate chips.
How to Make Great Harvest Oatmeal Cookies
- Begin by preheating your oven to 350°F.
- Prepare a baking sheet by lining it with parchment paper or a silicone baking mat, then set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined.
- Then add in the eggs and milk and mix until creamy.
- Next, add in the whole wheat flour, rolled oats, salt, baking powder, and baking soda. Mix until a sticky dough forms.
- Add in the chocolate chips and mix until distributed evenly throughout the dough.
- Now you’ll portion out the dough for your desired cookie size. Use about 1 1/2 tbsp of dough for small cookies, 3 tbsp of dough for medium cookies, or 1/3 cup of dough for large, bakery-sized cookies.
- Roll each portion of dough into a ball and arrange on your prepared cookie sheet.
- Bake in your preheated oven until the cookies have spread, flattened, and are just beginning to turn golden brown on the edges.
- For small cookies, this will be about 7-9 minutes. For medium cookies, about 9-11 minutes. For large cookies, bake for 12-14 minutes.
- Allow the cookies to cool directly on the pan for 15 minutes before transferring to a wire cooling rack.
- Serve warm & enjoy!
Why are my oatmeal chocolate chip cookies dry?
There are a few different reasons why your cookies could be dry. Most likely, the cookies were over-baked. If you are certain that the cookies were not over-baked, you could have added too much flour. To be sure you’re using the right amount, always measure your flour.
Are oatmeal chocolate chip cookies healthier than chocolate chip cookies?
Oatmeal chocolate chip cookies can be considered healthier than traditional chocolate chip cookies. In this recipe, we use whole wheat flour and oatmeal which both have a lot more nutritional value than what is often used in regular chocolate chip cookies.
Recipes Similar to Great Harvest Oatmeal Cookie
Great Harvest Oatmeal Chocolate Chip Cookie
Great Harvest Oatmeal Cookies are one of my favorite cookies to buy from a bakery! I recreated their recipe so you can make the most delicious oatmeal chocolate chip cookies from home.
Print
Pin
Rate
Servings: 24 small cookies
Calories: 232kcal
Ingredients
- 1 cup salted butter
- 1 3/4 cups brown sugar
- 2 eggs
- 1 tbsp milk
- 2 cups whole wheat flour
- 2 cup rolled oats
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350° F.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined.
- Add in the eggs and milk. Mix until creamy.
- Next, add in the whole wheat flour, rolled oats, salt, baking powder, and baking soda. Mix until a sticky dough forms
- Mix in the chocolate chips until distributed evenly.
- Portion out the dough for your desired cookie size. 1 1/2 tbsp of dough for small cookies, 3 tbsp of dough for medium cookies or 1/3 cup of dough for large cookies.
- Roll into a ball and arrange on a parchment paper or silicone mat covered cookie sheet.
- Bake at 350° until the cookies spread, flatten and just begin turning golden brown on the edges. For small cookies: 7-9 minutes. Medium cookies: 9-11 minutes. Large cookies 12-14 minutes.
- Allow the cookies to cool on the pan for 15 minutes before transferring to a wire rack.
- Serve warm + enjoy!
Find Cookies for Days on Instagram!Follow @cookiesfordaaays for new recipes daily!
Nutrition
Calories: 232kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 164mg | Potassium: 112mg | Fiber: 2g | Sugar: 20g | Vitamin A: 258IU | Calcium: 36mg | Iron: 1mg
This is my go to weekend recipe. The best Mac and cheese!!
I worked there in my 20s, we didn’t use milk at all and did use vanilla. I’m kicking my 20 yo self for not writing it down! The ratio is very close though. I made them tonight and will try more butter to sugar bc they were on the sweeter side and I remember them being the perfect balance of salty/ sweet. We used a ” saltmix ” too with a 2:1 ratio of salt, BS to powder so – 1t salt,1t b.soda,1/2t b.powder. I’ll increase those ingredients too. thank you! this is the closest to their cookies yet.
These are the best! I made them smaller and then I made them with 1/4 cup scoop. The bigger was so much better. It’s not worth it making them smaller. For some reason bigger just tastes better!!!