Here’s a fun and super cute idea for Valentine’s Day; Heart Shaped Oatmeal Chocolate Chip Cookies hanging off a tall glass of milk! Here I’ve turned the classic oatmeal chocolate chip cookie into something a little sweeter with heart shapes. All you need to do is to bake the cookie dough in one giant piece and using a cookie cutter, cut heart shapes out while the dough is still warm.
As cute as they are, there are a few tricks you need to know. I lost some broken hearts in that glass of milk! Mind you, they tasted even better once I fished them from the bottom of the glass, soaked in milk! But I did learn a lot so keep reading to find all the tips and tricks if you want to make hanging hearts!
- Unsalted butter
- Brown sugar & granulated sugar
- Old-fashioned rolled oats
- All-purpose flour
- Mini semi-sweet chocolate chips
- Pure vanilla extract
- Baking soda
How To Make Heart Shaped Oatmeal Chocolate Chip Cookies
Step One: Make cookie dough batter. Then spread the batter onto your prepared baking pan. Using your spatula or floured hands, press the cookie dough into one large flat layer – like one giant cookie.
Step Two: Bake in the center of the oven for 10 -12 minutes.
Step Three: Place on a cooling rack and let rest for a few minutes. While the cookies are still warm, very carefully, cut out little heart shaped cookies. I used a 2 inch heart shaped cookie cutter. If you’d like to make cookies that hang from a glass rim, use a sharp knife and cut a thin rectangle out of the center of the heart (again while the cookies are still warm).
Tips on How to Make a Hanging Cookie
- Use a sharp pointy paring knife.
- Bake cookies a little longer than you normally would. If the oatmeal cookies are too soft they will split apart while on the rim.
- Cut slits when the cookies are still a little warm. Once the cookies have cooled it will be more difficult to cut small slits or rectangles in them.
- Cut slits slowly, if you go too fast the cookies will break in half.
- Wait until cookies have completely cooled to hang on glass rims.
- It’s best to use mini chocolate chips so you can easily cut through your cookies.
You can don’t have to use the entire dough just for mini hearts hanging off your glass rim. And if you are, you might want to bake them in batches so you have time to cut out the heart shapes and cut slits before the cookie cools down on you.
- Cut out a variety of heart shapes, large and small.
- Use half the cookie dough for hearts and bake the other half like regular cookies.
- Bake one giant heart cookie. Just shape by hand on your baking sheet and bake as instructed below.
- Bake regular oatmeal chocolate chip cookies; adjust baking time to 8 – 10 minutes.
What about all those cookie scraps ?
Don’t throw out all those cookie scraps! Once you cut out all of your hearts you’ll be left with a ton of weird shaped cookie scraps. You could just eat them or even better you could make ice cream sundaes with them! Get a bowl of ice cream, heat up some oatmeal chocolate chip cookie scraps and pile them on top. Add chocolate sauce, sprinkles or whatever your heart desires!
You could also serve larger heart shaped cookies with a scoop of ice cream! There are lots of options to spruce up a simple cookie, you just need to get a little creative!
Cookie scraps freeze well too. Add them to a freezer bag or airtight container and save them for a rainy day.Print
Heart Shaped Oatmeal Chocolate Chip Cookies
These cookies are packed with oats and are bursting with rich chocolate in every bite! Now the classic oatmeal chocolate chip cookie has a fun spin on it for Valentine’s Day. See blog post for more cookie variations.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 mins
- Yield: 36 Mini Hearts 1x
- Category: Cookies
- Cuisine: American
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats
- 3/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- Line a baking pan with parchment paper and set aside.
- Preheat oven to 350˚F.
- In a large mixing bowl beat butter and sugar together until light and fluffy. Add egg and vanilla extract.
- In a separate bowl, whisk together oats, flour, cinnamon, baking soda, and salt. Add your dry ingredients to your butter mixture. Beat until incorporated. Add chocolate chips.
- Spread batter onto your prepared baking pan. Using a spatula or floured hands, press the cookie dough into one large flat layer – like one giant cookie.
- Bake in the center of the oven for 10 -12 minutes, until the middle of the cookie is fully baked.
- Place on a cooling rack and let rest for a few minutes. While the cookies are still warm, very carefully not to burn yourself, cut out little heart shaped cookies. I used a 2 inch heart shaped cookie cutter. If you’d like to make cookies that hang from a glass rim, use a sharp knife and cut a thin rectangle out of the center of the heart (again while the cookies are still warm).
Variation – to make regular cookies, scoop tablespoon size cookies on a baking sheet approx. 1.5 inches apart. Bake for 8-10 minutes.
- Serving Size: 1 cookie
- Calories: 96
- Sugar: 7g
- Sodium: 53mg
- Fat: 4.7g
- Saturated Fat: 2.8g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 12.1g
- Fiber: 0.4g
- Protein: 1.4g
- Cholesterol: 12mg
Keywords: Oatmeal Chocolate Chip Cookies, Heart Cookies, Valentines Day, Cookies Decoration, Valentines Cookies, Chocolate Chip, Oatmeal, Treat
Store oatmeal chocolate chip cookies in an airtight container for up to 3 days or freeze for up to one month. Let cookies come to room temperature before enjoying.
The trick to keeping oatmeal chocolate chip cookies soft and chewy is the bake time! Underbaking cookies will hold a longer shelf life and keep those cookies soft and chewy for longer. Don’t forget to keep them in an airtight container too!
Yes, you can make cookie dough ahead of time. Just cover the dough in plastic and place in the refrigerator for one to two days or you can freeze the dough for up to one month. Let the dough defrost before baking and bake following the directions.
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