Chewy Coconut Oil Oatmeal Cookies
These soft and chewy oatmeal cookies are made with coconut oil for a lovely texture and flavor.
recipesbynani.comThere is something so comforting about a fresh batch of oatmeal cookies coming out of the oven. Using coconut oil instead of butter gives these cookies a wonderful depth and keeps them perfectly chewy in the middle while staying crisp around the edges.
My grandkids always beg for these when they visit, especially when the chocolate chips are still warm and gooey. If your coconut oil is solid, just give it a quick melt before mixing so everything incorporates smoothly.
🧺 Ingredients
- 1/2 cup coconut oil, melted
- 1/2 cup brown sugar, packed
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats
- 1/2 cup semi sweet chocolate chips
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the melted coconut oil, brown sugar, and white sugar until well combined.
- 3
Add the egg and vanilla extract to the bowl and stir until smooth.
- 4
Stir in the flour, baking soda, and salt until a dough starts to form.
- 5
Fold in the rolled oats and the chocolate chips until they are evenly distributed.
- 6
Scoop tablespoon sized portions of dough onto your prepared baking sheet.
- 7
Bake for 10 to 12 minutes until the edges are golden brown and the centers look set.
- 8
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
💡 Tips
Store these cookies in an airtight container at room temperature for up to five days to keep them soft. If you like a little extra crunch, add a half cup of chopped walnuts or pecans to the dough along with the oats.
Made this recipe? Let us know how it went.
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