Today’s Chewy Oatmeal Chocolate Chip cookies are a riff on a recipe from Elise Bauer of Simply Recipes. She is an amazing woman with the most intriguing recipes. You definitely want to visit her website – grab a cup of coffee, you will be captivated for hours!
These cookies are stuffed with healthy oats that will fill up your little ones, with enough sweetness to satisfy their sweet tooth. They appeal to the adults in your home too. I love the pop of chocolate from the chips tucked in the dough. Like little presents in every bite.
Drop cookies are the easiest to make, just grab your trusty ice cream scoop (or disher) and you will have a pan of cookies formed in no time. I love the consistency of the cookies you get – all of them nearly exactly the same size every time.
Make these Chewy Oatmeal Chocolate Chip cookies and you will have the entire neighborhood knocking on your door asking for them! Happy Chocolate Monday!!
A simple swap of regular all-purpose flour for a gluten-free flour blend gives you beautiful cookies that your gluten-free friends can safely eat and everyone will love!
- 1-1/2 cups (180 g) all-purpose flour or gluten-free flour blend
- 1/4 tsp xanthan gum, only if using gluten-free flour blend without gum
- 1 tsp kosher or fine sea salt
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 1 cup (2 sticks; 225 g) unsalted butter, melted
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract or vanilla paste
- 2 tbsp water
- 1-1/2 cups semisweet chocolate chips
- 1 cup chopped pecans (optional)
- 1 cup sweetened, shredded coconut (optional)
- 3 cups old-fashioned rolled oats (Quick oats are okay, but not steel cut, not instant)
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a bowl, whisk together the flour, (xanthan if using), baking soda, and spices. Set aside.
- Place the butter in the bowl of your stand mixer. Add the brown and white sugars. Beat on medium high speed until smooth, about 3 minutes. Add the eggs and vanilla. Beat for 3 more minutes on medium speed until smooth and light. Stir the flour mixture into the butter-sugar mixture. Mix in the water. Stir in the chocolate chips, pecans, and shredded coconut. Stir in the oats.
- Use a 1 tbsp ice cream scoop to portion the cookies. Leave about 2-inches of space between each cookie, to allow for spreading.
- Bake for 10 minutes, or until they are just brown around the edges but still soft in the center. They will firm up as they cool. Let the cookies cool for 2 or 3 minutes on the hot baking sheet before transferring them to a wire rack to cool. When completely cooled, store in an airtight container.
- Yield: about 30 cookies
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