Happy Monday! How was your weekend? Mine was cold and rainy (and still is). We need the rain, but I didn’t exactly agree with that when I got completely soaked on my 8 mile run Saturday morning! Radar maps cannot be trusted. Anyhow, a steady rain and cold temperatures with little to do meant one thing… baking time!
I have a whole list of things I want to make, but when I got an email from a reader a couple weeks ago asking if I had a recipe on the blog for a basic oatmeal chocolate chip cookie, I was surprised to find I had no such thing. I love a good oatmeal cookie, and chocolate chips never hurt anyone, so I knew I needed to whip up a cookie to share here.
And because I just can’t seem to get enough, of course, this recipe includes Chobani… it is indeed CHOrific! I suppose we could call these CHOatmeal chocolate chip cookies. 
The best part about this recipe is that even though it does replace part butter with Greek yogurt, you’d never guess it. The chewy cookies have crisp edges with buttery flavor, and chocolate in every little bite. Greek yogurt works wonders, my friends. 
Edited to add: I’ve gotten a lot of feedback on these cookies, with a lot of people indicating the cookie dough is very thin. This was somewhat intentional on my part, but if you’d like you can add an additional 1/4 to 1/2 cup of flour. Your cookies may not be as thin and “lacy” as mine, but they’ll still taste terrific.
Chewy oatmeal cookies with chocolate chips and Greek yogurt. Substitute your favorite type of chocolate chip (semisweet, milk, dark, etc.) for your own twist. Makes about 5 dozen cookies Prep time: 15 minutes Heat the oven to 350 degrees F. Line cookie sheets with parchment paper. In a large mixing bowl, beat the butter, yogurt, and sugars with an electric mixer on medium speed until smooth. Add the eggs and vanilla; beat until mixed well. Stir in the oats. In a large mixing bowl, stir the baking soda, salt, and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Stir in the chocolate chunks. Drop the dough by tablespoon onto the prepared cookie sheets (do not use a rounded or heaping tablespoon for these, smaller is better!). Bake 10 to 12 minutes or until the edges are golden brown. Allow to cool on the cookie sheets 5 minutes before removing to cool completely.
Cook time: 12 minutes
Edited to add: A lot of you requested nutritional information on these cookies! Assuming you get 5 dozen cookies out of the mix, here’s the info per cookie: 70 calories, 3g fat (2g saturated), 75mg sodium, 11g carbohydrate (9g sugar, 1g fiber), 1g protein
{ 66 comments… read them below or add one }
Only 1/2 cup flour? Is that correct? Recipe sounds great but want to clarify before actually baking…..thanks!
Yep, just 1/2 cup! I like a very oat-y cookie
Of course, if you don’t want to use as much oatmeal, you could use 1 cup flour and about 1 1/2 cups oats. It’s up to you!
Thanks for the quick reply! I’m going to bake them….will report back!
yes please! send me some anytime
Love all of your chobani recipes, Liz. I’ve never made cookies with greek yogurt before, but it’s a fantastic idea to keep them relatively healthy and protein packed. i live for oatmeal cookies, hands down my FAVORITE type of cookie.
I put Greek yogurt in almost all of my cookies these days, even if it’s just a little bit! I definitely recommend it.
Love that these use yogurt and boy, I love me an oatmeal/choc chip cookie! Perfect!
Mmm, I know – I don’t know why I didn’t post an oatmeal/chocolate chip recipe sooner!
Delicious!! Thin…”lacey”….lots of chocolate….a keeper recipe!! Thanks!
Yay, glad you liked them!
How fantastic! I should start using your Cho-rific term whenever I use it too.
Yes, I think we should start a CHOrific revolution!
Honestly, these look like the perfect chocolate chip oatmeal cookie!
Thanks!
Haha CHOatmeal, love it! These cookies look fabulous. I can never resist an oatmeal cookie, and I will be making yours soon!
A healthy twist on a yummy classic!
These look delicious!!!! I’m bookmarking them!!!
Yay, bookmarking = success!
I love oatmeal chocolate chip…and I have tons of CHO in my fridge. I think it’s a sign…
Yay! Thanks so much Liz! I can’t wait to try them! I’ll let you know how they turn out…
I hope you like them!
These sound so good! I’ve never tried to bake with yogurt before but use Chobani plain for lots of other things. Any substitution for the butter and/or sugar? I have my elderly mother with me and need to watch sugar, salt, etc. for her. Thanks!
Hi Cindy, thank you! I love baking with yogurt, it sneaks in a little nutrition.
As for reducing the sugar, I’ve never done this so I can’t be sure it’d work, but you could try using a sugar substitute.
Cindy,
Splenda, Truvia,,,all the newer sweeteners etc. Do Not use Sweet&Low or Equal.
I use potassium chloride(same shelf as salt/spices)instead of salt and SmartBalance instead of butter in everything. Don’t know if they make them anymore but Butter Buds is a dry powder substitute for butter. I have watched all these ingredients in my diet for many years.
I hope this helps. Good luck.
How many cookies does the recipe make?
Hi Kelly, I got 5 dozen cookies out of the recipe.
Thanks for posting the CHOatmeal choc chip cookies! They look yummy and I can’t wait to try it. Like the use of yogurt too! Sneak some extra healthy into the cookies for the kids!
Any chance that you can give nutritional information for this recipe. I much prefer seeing recipes when I also get the nutritional information. Thanks,
Sorry Robin, I didn’t catch this post from you… I would love nutrition facts as well… that way I can change the recipe around to make it healthier.
Just added the nutritional information, ladies! You could probably reduce the butter slightly and up the Greek yogurt slightly for added nutrition. And I suppose, scale back the chocolate
Do you happen to have nutrition facts for these?
I love Chobani and love using Greek yogurt in my cooking. I have a diabetic son so I try to sneak protein into his carbs whenever possible. This is perfect! I’m sure he will love them. Thanks!
These sound delish! Do you happen to have the Nutritional Value info, ie, calories, fat content, fiber and such?? If you do, please share.
Please and Thanks!
Sonnio
Hi Sonnio, I’ve added the nutritional value, and thanks!
Liz,
THANKS SOOOOO MUCH!!
I will definitely try these now! I have been looking for a great Oatmeal Choc Chip cookie recipe!! AWESOME!!
Sonia
Anywhere I can find the nutrional value for these? Sound so easy and tasty!
Just added it
will whole wheat flour work?
Hi Ada, I would recommend using whole wheat pastry flour!
Ummmmm, YES PLEASE! I will be making these on Friday, for sure! Now, do you think it would taste as a-okay with any of their flavored yogurts? I LIVE for Chobani.
Hmm, I can’t guarantee how they’d be with the flavored yogurts, but the thought of adding a container of black cherry or apple cinnamon sounds delicious
This is EXACTLY what I thought, black cherry! Nom Nom cookie monster!
I would maybe add 1/4 cup flour if you use the flavored yogurt since those tend to be a bit more runny than plain!
I would like to know if vanilla chobani would work? I have five of the huge containers in frige and need to use them. I bought them on sale but prefer the plain now I need to use them thanks Eva
this is such a great idea!! i’ve never even thought of using yogurt in cookies… no wonder you are such a baking enthusiast?? anyways thanks for giving me such a great recipe!!
ok. i made the cookies and i’m waiting for the 1st batch to come out of the oven. I’m nervous….they looked like mini pancakes :\
i don’t know if the flour i used had anything to do with my batter. ( i used self-rising, that’s all i had)
Oh yeah and i sent my 13 yr old to the store for the yogurt and he bought the vanilla kind instead of plain.
I can’t comment on the self-rising flour, since I’m not sure the impact that would have, but my cookies were pretty thin as well. I’m also not positive how the vanilla yogurt would change the recipe (though I think it would be fine). I hope they came out OK!
when it says to heat the oven in the beginning, does that mean to preheat it?
Yep, preheat!
Unfortunately I think I’m the only one who has made these…. they are a big soupy mess and taste bland! I had doubled the recipe, so in an effort to save the rest I added 1 more cup of flour, 1 tsp vanilla, and 1 tsp cinnamon. They stay together better and have a little more taste. Bummer!
I’ve heard from others who have made them and they came out similar to mine, but I’m sorry you didn’t have the same luck! I’m glad you were able to adapt the recipe for it to work for you.
i made the batter yesterday and thought it seemed very thin. I think it needs more flour. Would the recipe work with 1-1/2 Cups of flour ?
Hi Liz, the cookie dough is on the thinner side (for cookie dough) but you should still be able to drop it by spoon onto the cookie sheets. If you can’t, I’d suggest adding another 1/4 to 1/2 cup flour. The cookies won’t be as thin as mine, but I’m sure they’ll still be tasty!
Thanks for posting these, they were pretty much what I hoped to find. I agree with the comments that the batter is really thin. I added extra flour, still found them too thin and added even more flour before I baked the last dozen. That batch turned out with the texture of a regular cookie. All that said, the flavor is great and I appreciate you sharing your recipe!
Hi Stephanie, thanks for the feedback! The cookie dough is definitely on the thinner side, which was my intention for a thin/lacy oatmeal cookie, but I’m glad you were able to adapt the recipe to your liking. I might do another oatmeal cookie soon that is a bit fluffier.
I love these cookies!! The first time I used old fashioned oats, and it was very runny…..then when I reread the recipe I saw it called for quick cooking oats….that made a huge difference in the texture of the batter…so make sure you use “quick cooking” oats. And the one other thing is to use a small amount of batter to keep the cookies small…they seem to cook better that way.
Thank you for the feedback Deborah! Yes, small amount of batter is key with this recipe so that they cook best. Enjoy the cookies!
I was in a hurry when making these, so decided to turn them into bars. I added 3/4 cup white whole wheat flour in place of the flour the recipe calls for. I used vanilla Chobani, doubled the vanilla extract and added a heaping teaspoon of cinnamon. Spread it all in a buttered 13×9 in. pan and baked for 30 minutes. They are ah-ma-zing!!! So moist and light and chocolatey. Thank you for sharing this fabulous recipe!
Hi. I found your cookie recipe and want to give it a try. I see where it uses plain Chobani, but I have vanilla in my fridge. Do you think it would make a difference in the overall taste? Also, I notice where a lot of people are commenting on the batter being runny. Instead of adding extra flour, do you think chilling the batter for thirty minutes to an hour before baking would help the cookies maintain their shape? I don’t use quick cooking oats at all and am not sure if chilling the batter would make the oats mushy. Thanks.
Hi Lei – I think you could definitely use vanilla yogurt instead! I did receive a lot of comments about the batter being runny — for me personally, it was fine, but as any baker knows, consistencies can vary. I think you could definitely try chilling the dough in order to firm it up a bit more — that’s one thing I often do myself.
I made these last night and they turned out delicious! I halved the recipe except for the flour and I also added some cinnamon. They were a big hit! I will definitely make these again! Although the dough was a little runny, the cookies still turned out great. Thanks for sharing the recipe
Thanks for the great feedback, Julz! Enjoy the cookies
You’re awesome, thanks for the recipe. Going to try it tonight.
Hi Blake, thanks! Let me know if you tried them, and how you like them.
For fellow Chobaniacs, these sound CHfantastic. I had to get up after reading three recipes and grab a cup of Mango Chobani.
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