Oatmeal Chocolate Chip Cookies

[ 4 ] December 28, 2012 |

Oatmeal chocolate chip cookies

Oatmeal chocolate cookies are hard to beat. Their edges are crisp, their flavor is sweet, and their texture is wonderfully soft and chewy. They are great for breakfast, or as a snack,  with yogurt and fresh fruit.

Oatmeal chocolate chip cookies

They are filled with all of the good things in life flax seed, oats, and chocolate chips. There is also coconut oil involved. Ever since I have discovered coconut oil in baking, it has became a staple in my kitchen. It is amazing stuff and works wonders in these cookies.

Oatmeal chocolate chip cookies

I brought these cookies to a friend and she was crazy about them.

Oatmeal chocolate chip cookies

 

5.0 from 1 reviews
OATMEAL CHOCOLATE CHIP COOKIES
 
Author:
Recipe type: Cookies
Ingredients
  • 5 Tbs. butter melted
  • ¼ cup coconut oil
  • ½ cup cane sugar
  • ½ cup firmly packed light brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1½ cups whole wheat pastry flour
  • ¼ cup flax seed meal
  • ½ teaspoon baking soda
  • ½ teaspoon double-acting baking powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon fine sea salt
  • ½ cup rolled oats
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, cane sugar, and light brown sugar, mixing on medium speed for about 3 minutes. Add the vanilla extract the egg. Mix about 30 seconds on low speed until combined.
  3. In a separate bowl, whisk together flour, flaxseed meal, baking soda, baking powder, cinnamon, and salt. Add oats and mix.
  4. Add dry mixture to stand mixer bowl, and mix on low speed until combined. Add chocolate chips, mixing on lowest possible speed until just combined.
  5. Using a 2-Tbsp. scoop, place dough balls on a baking sheet and flatten them slightly.
  6. Bake in the center of the oven 13 minutes, until lightly golden.
  7. Let cookies cool for about 5 minutes before transferring to a cooling rack.

 
Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Cookies/Bars, Snacks, Sweets

Comments (4)

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  1. Amy says:

    I substituted almond meal for pastry whole wheat flour and added 1/4 cup of unsweetened coconut flakes. I also used dark chocolate pomegranate balls for chocolate chips and yummy!! (the only thing i forgot was that you need much less almond flour than whole wheat but they still turned out good and probably should have added another egg..) oh and left out the flaxseed ..

    • Amy, Sounds wonderful! Thanks for sharing! Marie

      • Beth Ann says:

        It is Saturday & I just found your recipe. I was so excited that I went right into the kitchen to stir up a batch. Oh my goodness…they are wonderful!

        I didn’t have coconut oil so I just used regular oil. I used 1-1/4 c. white flour & 1/4 c. spelt (what I had). I also used 2 T. Ground Flax and 2 T. of Wheat Germ. They came out just as you said.

        This is a new favorite! I’ve been looking for something different and tasty and this is it! Thank You!

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