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.
Kat is a mother of three boys who loves to bake and enjoys all things DIY. She has been blogging since 2010 featuring recipes and home design projects. Some of her home projects have been featured in Country Living and This Old House magazine, as well as many other prominent DIY blogs and websites.