These chewy oatmeal chocolate chip cookies have a wonderfully soft texture that makes them perfect for dunking in a nice, tall glass of cold milk (or just snacking on after school). I like to make this recipe for oatmeal chocolate chip cookies for school events or when the kids have friends over, because I know they'll disappear fast. These are made with coconut oil so they are dairy free, a great recipe to have on hand if someone you know has a dairy allergies. But if that's the case, make sure to find a dairy free chocolate chip to bake with such as Enjoy Life Chocolate Chips or Sunspire).
Coconut oil has become a popular ingredient in baking. It holds up to high temperatures and it's a great substitute for shortening, butter, margarine, and vegetable oil. It adds a certain lightness and sweet fragrance while adding moisture to your muffins, scones, and cakes. Try this Moist Banana Bread with Coconut Oil or Abundant Mango Cardamom Walnut Bars.
You can always use more cookies in your life, but be sure to try this Peanut Butter Chocolate Chip Oatmeal Cookies recipe -- which deliciously combines three great cookie flavors into one!
- 1 cup coconut oil (virgin, this is a solid fat, similar to shortening; keep it in a cool, dark place—if coconut oil gets too warm it will melt)
- 3/4 cup sugar
- 2/3 cup sugar (brown, firmly-packed)
- 2 large eggs
- 1 tsp. vanilla extract
- 1-1/2 cups flour (all-purpose)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups oats (rolled)
- 2 cups chocolate chips (semisweet or dark)
- Preheat oven to 350 degrees F. Line 2 cookie sheets with silpat mats (compare prices) or parchment paper.
- In a large mixing bowl, beat coconut oil and sugars with an electric mixer until the sugars are well-incorporated. Beat in eggs and vanilla.
- In a medium bowl, whisk together flour, baking soda and salt. Add the dry ingredients to the wet ingredients, beating on low speed just until combined. Do not overmix.
- Stir in the oatmeal and chocolate chips.
- Drop by rounded tablespoonsful onto prepared cookie sheets, leaving 1 inch between the cookies. Bake 10-12 minutes until golden brown around the edges, but still soft in the middle. Don't overbake, or the cookies won't be chewy. Transfer the oatmeal chocolate chip cookies to wire racks to cool.
If you want to make the dough ahead of time, wrap the dough in plastic wrap and keep it refrigerated. You could also roll it into a log shape so it's easy to cut when you're ready to bake it. Just take it out of the fridge, portion the dough, and bake!
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||10 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|