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Chewy Oatmeal Chocolate Chip Cookies Recipe

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Chewy Oatmeal Chocolate Chip Cookies

Chewy Oatmeal Chocolate Chip Cookies

Lisa Hubbard/Getty Images
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.

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Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 24-30 cookies

Ingredients:

  • 1 cup virgin coconut oil (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 firmly-packed brown sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 cups rolled oats
  • 2 cups semisweet or dark chocolate chips

Preparation:

  1. Preheat oven to 350 degrees F. Line 2 cookie sheets with silpat mats (compare prices) or parchment paper.

  2. 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.

  3. 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.

  4. Stir in the oatmeal and chocolate chips.

  5. Drop by rounded tablespoonsful onto prepared cookie sheets, leaving 1 inch between the cookies. Bake 10-14 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.

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