Recipe: Vanishing Oatmeal Chocolate Chip Cookies
These are the BEST soft and chewy oatmeal chocolate chip cookies. Inspired by Quaker Oats, these cookies vanish before they barely cool! They rival their gluten-free counterpart, Dark Chocolate Chip Oatmeal Cookies.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 mins
- Yield: 6 dozen 1x
- Category: Cookie
- Method: Bake
- Cuisine: American
Ingredients
Scale
- 8 Tbsp unsalted butter, softened
- 6 Tbsp coconut oil
- 1 cup granulated sugar (I use Turbinado)
- 1 Tbsp molasses
- 2 eggs
- 1 tsp vanilla (how to make your own)
- 3/4 cup all-purpose flour (unbleached, unbromated and unenriched if possible)
- 3/4 cup whole grain flour (spelt or whole wheat)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups uncooked old-fashioned oats
- 1 cup chocolate chips
Instructions
- 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. Then, 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.
- Cool for 5 minutes on the cookie sheet, then transfer cookies to a wire rack to cool completely. Store in a covered container.
Notes
Inspired by Quaker Oats
