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–+ servings
A close up photo of a copycat Great Harvest cookie.
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5 from 5 votes

Copycat Great Harvest Cookies

These Copycat Great Harvest Cookies taste just like the real deal. They are loaded with wholesome oats, whole wheat flour, and chocolate chips! You can easily recreate one of your bakery favorites at home with this copycat recipe.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Calories: 329kcal
Author: Audrey Wood
Cost: $5

Equipment

  • Hand or stand mixer
  • Large mixing bowl
  • Baking sheet
  • Parchment paper

Ingredients

  • 1 ¾ cups whole wheat flour
  • 3 ½ cups old fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup unsalted butter softened to room temperature
  • 1 ½ cups brown sugar packed
  • ¼ cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips *

Instructions

  • Preheat your oven to 350° and lining a baking sheet with parchment paper.
  • Cream together your softened butter, vanilla, sugar, and brown sugar.
    1 cup unsalted butter, 1 ½ cups brown sugar, ¼ cup sugar, 2 teaspoons vanilla extract
  • Next, add in the remaining ingredients except for the chocolate chips (or your desired mix-in). Mix until well combined. Do not over mix.
    1 ¾ cups whole wheat flour, 3 ½ cups old fashioned rolled oats, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 2 large eggs
  • Stir the chocolate chips in with a large spoon.
    1 cup chocolate chips
  • Use a large cookie scoop to form dough balls. Leave room for the cookies to spread.
  • Bake for 13 to 15 minutes or until the edges are golden. Let the cookies rest on your baking sheet for at least 10 minutes before transferring to a cooling rack.

Notes

Any nutritional information is an estimate by online calculators. Please verify using your own data.
* You can use chocolate chips or raisins in this recipe. Some locations use caramel chips in their oatmeal cookies with sea salt on top. Feel free to swap the mix-ins for whatever you like.
Recipe note: I used a large cookie scoop (#20) for these. You will need to adjust the baking time if using a standard size cookie scoop or making smaller cookies. 
Storage: Store any leftover cookies in an airtight container at room temperature. These cookies will be good for up to four days after making.

Nutrition

Serving: 1 cookie | Calories: 329kcal | Carbohydrates: 47g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 164mg | Potassium: 164mg | Fiber: 3g | Sugar: 27g | Vitamin A: 343IU | Vitamin C: 0.003mg | Calcium: 54mg | Iron: 1mg