Oatmeal Chocolate Chunk Cookies
These oatmeal chocolate chunk cookies are delicious and hearty. Made with Golden Barrel Coconut Oil, they’re also dairy-free (if you use dairy-free chocolate. 😉 )
I was flipping through the Half Baked Harvest cookbook the other day and saw this recipe for these mouth-watering cookies and had to make them. Tieghan, the author of the cookbook (and super popular blog), says that these cookies were her mom’s go-to cookie recipe and she swears by using oil in this recipe. She says you don’t want to use butter here. Which is quite shocking for me NOT to use butter in a cookie recipe. But I can tell you firsthand–these cookies are super good. So listen to the advice of others–use coconut oil, not butter in this chocolate chunk cookie recipe! 🙂
These cookies come together quickly and you don’t even need to use a mixer for them–just mix by hand and roll into balls and you’re good to go.
I used chocolate chunks here, but feel free to use whatever you have on hand–chocolate chips or even a chocolate bar chopped up into pieces. I made these for an after-school snack for my boys and their friends and they soon disappeared. They’re a tasty treat that keeps you satisfied, thanks to the addition of rolled oats.
So give these oatmeal chocolate chunk cookies a try, even if you’re a total butter fan. Coconut oil is the new butter. 😉 Okay, now I’ve taken it too far. No, but seriously, I’m guaranteeing you’ll love these cookies.
- 2 1/2 cups old fashioned oats
- 2 cups all-purpose flour
- 1 cup Golden Barrel light brown sugar, packed
- 1/2 cup Golden Barrel organic cane
- 1 tsp baking soda
- 1 tsp Kosher salt
- 1 cup Golden Barrel Coconut Oil, melted
- 2 eggs
- 1 Tbsp vanilla extract
- 2 cups semisweet chocolate chunks or chips
- Preheat oven to 350 degrees F. Melt coconut oil in microwave or on stovetop.
- In a large bowl add together oatmeal, flour, sugars, baking soda, and salt and stir until mixed together. Add coconut oil, eggs, and vanilla to the dry ingredients and mix until combined. Dough will be dry and crumbly. Mix in chocolate chunks.
- Use cookie scoop to measure out equal portions of dough. Using your hands, press dough until it comes together into a ball. If dough is too crumbly, add 1 more teaspoon of oil.
- Bake for 10-15 minutes, until edges are golden brown. Let cool on sheet for 5 minutes before transferring onto wire rack to cool completely. Store in airtight container.
Related Posts:
