Em here. I was in dire need of chocolate chip cookies the other day. With a pleasant exhaustion from a swim workout earlier in the day, the only things in life that I needed were a good nap, cup of tea, and chocolate chip cookies. I opened the pantry and noticed that we were low on flour but had quite a lot of oats sitting around. Our oatmeal intake in the mornings has given way to smoothies and our new “sprouted granola” as the weather has gotten warmer, and the poor oats have been neglected. I decided to make some oatmeal chocolate chip cookies.
I pulled up Smitten Kitchen’s recipe for oatmeal, chocolate chip and pecan cookies, a tried and true recipe at our house. I made several changes due to lack of certain ingredients and input from several family members here and there, but the basic recipe remains unchanged. I also halved the original recipe, because it makes a lot.
We nicknamed these cookies “lacey cookies” after some of our favorite nibbles from Trader Joes. They are chewy with a generous supply of chocolate in each bite, yet they spread out while baking to create a thinner cookie. I love their texture, and they are perfect dipped in a cup of coffee or glass of our homemade cashew milk, or even with a scoop of vanilla ice cream on top.
Oatmeal Chocolate Chip Cookies
Adapted from Smitten Kitchen
- 2 tbsp unsalted butter, 2 tbsp of coconut oil (You can use all butter or all coconut oil here, whichever you prefer. I find that there is very little difference in texture between the two.)
- 1/2 cup sugar
- 1/3 cup turbinado sugar
- 1 (generous) tbsp molasses
- 1/2 tsp sea salt
- 1/2 tsp vanilla
- 1 large egg
- 3/4 cup flour
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 (a generous 1/2) cup of oats
- 3/4 cup (again, generous) of chocolate chips
The original recipe calls for orange zest. I love the taste that the orange zest gives the cookies. However, I am the only one in my family who does. Everyone else are quite purest on their chocolate pairings and like to keep it simple, so I complied and left the zest out.
Preheat oven to 350 degrees. Line a large cookies sheet with parchment paper or a Silpat.
Beat butter and coconut oil until light and fluffy.
Add sugars, molasses, salt, and vanilla, and beat until well mixed (about 3 minutes).
Beat egg and then add to sugar/butter mix.
Sift together flour, baking soda, cinnamon, and nutmeg in separate bowl.
Add half of the flour mixture to the sugar/butter mixture and stir on a low speed.
After first half of dry ingredients is incorporated, add second half and stir until just mixed.
Stir in oats and chocolate chips.
Drop the dough, by tablespoon, onto cookie sheet and bake for 9 to 10 minutes. Allow cookies to cool for two minutes on the sheet.
Transfer cookies to a wire rack to finish cooling.
Store at room temperature (or in the freezer if you’re a freak like me who enjoys frozen cookies), if they last longer than a day (which they probably won’t). Just precautionary measures…anything can happen!