Instructions

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper
2. In a medium bowl, combine the dry ingredients: oats, flour, sea salt, baking soda and cinnamon
3. In a separate bowl, combine butter and honey and mix until well combined around 2 minutes
4. Mix in the eggs and vanilla then slowly add in the dry ingredients (do not over mix)
5. Fold in the mini chocolate chips. With an ice-cream scooper scoop the cookie dough into a ball and place onto the baking tray. Gentle press done on top of each cookie to flatten them
6. Bake one baking sheet at a time for 9 minutes (do not over bake!)
7. Remove from the oven and allow cookies to cool for 5 minutes before transferring to a calling rack

Who doesn’t want a chewy oatmeal chocolate chip cookie that is free from preservatives, additives and natural flavours? My family is always looking in the house for a good cookie to treat themselves so making a few batches of these is key! They freeze well (and last up to 3 months in the freezer) and if stored in an air tight container on the counter stay chewy for days (if they last that long!).

Enjoy!