|Nutritional Guidelines (per serving)|
|Servings: 24 cookies (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 10g||49%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 2g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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). These are made with coconut oil so they are dairy free, a great recipe to have on hand if someone you know has dairy allergies. 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 making some Moist Banana Bread with Coconut Oil or Abundant Mango Cardamom Walnut Bars to serve along with the cookies.
- 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)
Gather the ingredients.
Preheat oven to 350 F.
Line 2 cookie sheets with Silpat mats 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 to 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!