Oatmeal Chocolate Chip Cookies

5 from 2 votes

Oatmeal Chocolate Chip Cookies

My take on a classic cookie, these Oatmeal Chocolate Chip Cookies are reminiscent of Dad's oatmeal cookies with the addition of coconut, molasses, and spices!

Prep Time20

Cook Time10

Total Time30

Servings: cookies

Calories: 116kcal

Author: Naomi Andres

Equipment

baking sheet(s)
parchment paper
mixing bowl
electric handheld mixer
measuring cups & spoons

Ingredients

½ cup salted butter * softened
½ cup brown sugar packed
¼ cup white sugar
1 whole egg
1 tablespoon molasses
1 teaspoon vanilla extract
¾ cup all-purpose flour
¾ cup quick-cooking oats
½ cup rolled oats
¼ cup unsweetened shredded coconut *
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon salt
½ cup semisweet chocolate chips

Instructions

Preheat the oven to 350℉. Line baking sheet(s) with parchment paper or silicone baking mats or spray with nonstick spray.
Cream together the butter, brown sugar, and white sugar with an electric handheld mixer at high speed for 30 seconds. Add the egg, molasses, and vanilla and continue mixing until light and fluffy.
½ cup salted butter, ½ cup brown sugar, ¼ cup white sugar, 1 whole egg, 1 tablespoon molasses, 1 teaspoon vanilla extract
In a separate bowl, whisk together the flour, oatmeal, coconut, baking soda, baking powder, salt, cinnamon, and ginger and mix at low speed until just combined. Fold in the chocolate chips.
¾ cup all-purpose flour, ¾ cup quick-cooking oats , ½ cup rolled oats, ¼ cup unsweetened shredded coconut, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon salt, ½ cup semisweet chocolate chips
Scoop the cookie dough onto a prepared baking sheet, using about 1 ½ tablespoons of dough per cookie and leaving at least 2 inches between each cookie for spreading room.
Bake cookies one pan at a time in the preheated oven for 10-14 minutes or until golden brown around the edges and just slightly soft looking on top. Let cool on the pan for a few minutes before transferring to a wire rack to finish cooling while you bake the remaining pans of cookies. Enjoy!

Notes

Or use unsalted butter with an additional ¼ teaspoon of salt added to the recipe.
If you do not have shredded coconut or do not like it, you may omit it and use an extra ¼ cup of oats quick-cooking in its place.

Store cookies covered at room temperature for up to 5 days.

Nutrition