Chocolate Covered Strawberry Oatmeal Cookies
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Cook time: 
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Serves: 36-42 cookies
Chewy oatmeal cookies made with butter and Greek yogurt for extra protein and fewer calories. These are also made with half whole wheat flour and are stuffed with loads of fresh strawberries. Drizzled with dark chocolate these cookies are great for breakfast on-the-go or a quick snack.
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup unsalted butter, softened
  • ¼ cup plain Greek yogurt (see note)
  • 2 eggs
  • 1½ teaspoons vanilla
  • ¾ cup all purpose flour
  • ¾ cup whole wheat flour (see note)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 cups old fashioned oats
  • 1¼ cups fresh strawberries, chopped into ½" pieces
  • 4 ounces dark chocolate
  1. Preheat the oven to 350. For these cookies I like to line a baking sheet with parchment paper or a Silpat liner, but it's not required.
  2. In a large bowl beat together the sugars, softened butter, and Greek yogurt until smooth. Add the eggs and vanilla and mix on medium speed until just combined.
  3. In another smaller bowl, whisk together the flours, baking soda, and salt. Add this dry mix to the large bowl and mix on medium speed until just combined.
  4. Stir in the oats and fresh strawberries.
  5. I portion these cookies on the smaller side -- less than a tablespoon. Drop the rounded dough onto the prepared baking sheet about 2" apart.
  6. Bake for 9-10 minutes. These are chewy cookies so don't bake them too long! The edges will be just starting to turn golden.
  7. Let the cookies cool for about 5 minutes before removing to a wire rack to cool completely.
  8. When the cookies are cool, melt the chocolate. I always melt chocolate by using a small, heavy-bottomed saucepan over medium low heat. High quality chocolate will also make this much easier. As soon as the chocolate starts to slide around in the hot pan, remove it from the heat and stir until melted and smooth. This will keep it from seizing. Using a spoon, drizzle the melted chocolate over the cooled cookies and let it set up.
  9. Fun tip: I love to keep these cookies in the refrigerator. They are really good cold!
You can use all butter instead of butter + Greek yogurt. You can also use all all purpose flour if that's what you have on hand. I would not opt for all whole wheat flour though; it will affect the texture and rise of the cookies.
Recipe by Sugar Dish Me at