Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Your easy, basic but totally yummy cookie that can be packed in a lunch bag (nut free and safe for school!) or just enjoyed with a cup of tea for a snack.  Cookies should make you happy but really don't need to include unhealthy, processed ingredients.  This recipe uses coconut sugar, whole grains, (skip the AP all-together if you like....my chef hat includes it for better texture) and real butter.  Boom!

Ingredients
  • 1 cup unsalted butter at room temp
  • 1 ¼ cups coconut sugar
  • 1 egg at room temp
  • 2 tsp vanilla
  • 1 cup whole-wheat flour
  • 1/2 cup all-purpose or oat flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 cups rolled oats
  • 1 ½ cups semi-sweet chocolate chips
Instructions
  1. Cream together butter and sugar for 2 minutes, or until well combined and fluffy. Add egg and vanilla; mix to combine.

  2. In a separate bowl whisk together flours, baking soda, and salt. Add to butter mixture and mix to combine. Stir in oats and chocolate chips until well combined, but do not over-mix.

  3. Refrigerate dough for at least 2 hours, overnight or up to 48 hours. Let sit at room temperature for 1 hour before baking. Scoop onto parchment paper lined baking sheets, spaced 2-inches apart, and bake at 350°F for 8-9 minutes (for 1 ½ inch cookie scoop). 

  4. Store in airtight container or glass jar with tight fitting lid.

Recipe Notes

Bake as needed to optimize freshness. Keeping dough in fridge for a few extra days is fine. Freeze dough if necessary and thaw completely before baking.

VARIATION: for  oatmeal raisin cookies, substitute raisins for chocolate chips and add 1 tsp cinnamon to flour mixture.

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