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Who can resist homemade cookies? Oatmeal and chocolate chips collide to make a new family favorite and a go-to recipe when you feel a cookie craving coming on!
Believe it or not, recipes that are found on boxes tend to be pretty good. On one hand they HAVE to be good, otherwise someone in the marketing department (or test kitchen) is getting fired. On the other hand, we often overlook these recipes because they’re on the box and not in a cookbook.
What was I thinking?!
I found one of the best cookie recipes ever on a box and I guarantee that if you make these, you’ll start double checking every box you own before it’s tossed into the recycle bin.
This best cookie recipe ever was originally on a box of Old Fashioned Quaker Oatmeal. A very unlikely place since until this past year, I had never even considered putting “oatmeal” and “cookie” together in a sentence – let alone in the same recipe – but I’m so thankful I looked before I threw that box out! I mean, how could I pass up a cookie recipe? It’s a cookie! Have you ever met a cookie you didn’t like?! Does a “gross” cookie even exist?!
I modified the original recipe slightly to suit my family’s preference (see ya later raisins, hello chocolate chips!) and every batch I’ve made has lived up to its name. In fact, despite Mr. Crumbs telling me “probably not, I’m okay” when I asked him if he’d like me to make cookies for him that evening, he nearly took out an entire pan of them before the night was over! It’s the most requested and most devoured cookie recipe I own. Consider that your warning folks – proceed with caution (and a glass of milk!).
- 8 Tbsp unsalted butter, softened
- 6 Tbsp coconut oil
- 1 cup granulated sugar
- 1 Tbsp molasses
- 2 eggs
- 1 tsp vanilla
- ¾ cup all-purpose flour (unbleached, unbromoated and unenriched if possible)
- ¾ cup whole grain flour (spelt or whole wheat)
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 3 cups uncooked old-fashioned oats
- 1 cup chocolate chips
- Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Do not use cooking spray.
- In a large bowl (or stand mixer bowl), beat butter, coconut oil, sugar and molasses on medium until creamy. Add eggs and vanilla and beat well. Add flours, baking soda, cinnamon and salt and mix well. Add oats and chocolate chips, mixing well.
- Drop dough by rounded tablespoons onto the lined cookie sheets. Bake for 8-10 minutes, or until the edges are just golden brown. If necessary, rotate pan partially through baking time to ensure even baking. (I have a gas oven and while every oven is different, I baked mine for 8 minutes, then rotated the pan 180 degrees, then baked for 2 more minutes.)
- Cool for 5 minutes on the cookie sheet, then transfer cookies to a wire rack to cool completely. Store in a covered container.