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Chocolate Chip Oatmeal Cookies

Delightfully chewy and richly flavored cookies featuring a fusion of chocolate, oats, and a blend of sugars for the perfect treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 1 stick 1 stick (1/2 cup) salted butter, at room temperature Choose high-fat content butter for richness.
  • 1/2 cup 1/2 cup coconut oil, melted Opt for refined coconut oil for flavor neutrality.
  • 1 cup 1 cup brown sugar Adds moisture and depth.
  • 1/3 cup 1/3 cup granulated sugar Ensures the cookies spread beautifully.
  • 2 large 2 large eggs Use an extra yolk for a tender crumb.
  • 1 1 egg yolk Provides richness.
  • 1 tablespoon 1 tablespoon vanilla extract
  • 2 1/2 cups 2 1/2 cups old-fashioned oats Provides chewy texture.
  • 2 cups 2 cups all-purpose flour
  • 2 teaspoons 2 teaspoons baking soda
  • 1 teaspoon 1 teaspoon salt Enhances flavors.
  • 1 cup 1 cup semi-sweet chocolate chips or chunks
  • 1 cup 1 cup chopped dark chocolate
  • Flaked sea salt for sprinkling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the soft salted butter and melted coconut oil. Use a hand mixer or whisk to mix until creamy and well combined.
  3. Add brown sugar and granulated sugar; mix until fluffy and light.
  4. Incorporate the two large eggs, the extra egg yolk, and one tablespoon of vanilla extract. Stir until completely blended.
  5. In a separate bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
Baking
  1. Gently fold in the semi-sweet chocolate chips and chopped dark chocolate until evenly distributed throughout the dough.
  2. Roll the dough into rounded tablespoon-sized balls and place them on the prepared baking sheet, spaced about 2 inches apart.
  3. Bake in the preheated oven for 6 minutes. Rotate the pan and gently tap it on the counter. Continue baking for an additional 2 to 3 minutes until edges are set, and the centers remain slightly glossy.
  4. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Sprinkle with flaked sea salt before they cool completely.

Notes

For a healthier version, consider swaps like coconut sugar for refined sugar or adding seeds for extra fiber. To revive cookies, reheat in the oven — avoid the microwave.