Archive | October, 2021

Updated: Oatmeal Chocolate Chip Cookies

7 Oct


These are my #1 favorite, go-to cookie. They may look familiar, as I first posted this recipe in 2010. But, I have since updated it. A great recipe, even greater. Albeit, slightly more complicated.

How does this new one differ? In short, it’s a little less sweet than the original. But the addition of whole wheat flour, sugar-in-the-raw, and dark brown sugar also gives it more… depth? Makes it more delicious. If you don’t have any of these extra ingredients on hand, the original recipe will not disappoint!

The changes were, in part, inspired by a Smitten kitchen recipe for whole wheat oatmeal choc chip cookies. (A wonderful recipe, though I prefer the addition of coconut and higher quantity of oats in this version. Plus it makes way more cookies). But hat’s off to SK – the addition of raw sugar is especially inspired and adds a delightfully textured touch.

Changes in ital.

1 cup granulated sugar ½ cup white sugar + ¼ cup sugar-in-the-raw (aka turbinado sugar)
1 cup light brown sugar – Dark brown sugar preferable, but light is fine too
1 cup butter (2 sticks), melted
2 large eggs, beaten
1 cup shredded coconut – Unsweetened
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt – I use 1 tsp Diamond Kosher salt – it’s less salty than other salts. Plus additional for sprinkling. 
1 cup flour 2/3 cup all purpose flour. 1/3 cup whole wheat flour
4 cups rolled oats

Semi-sweet or bittersweet chocolate chips (about 3/4 of a 10oz bag)

Preheat oven to 375.  Prep baking sheets (line w. parchment paper or butter).  In a large bowl, blend both sugars and melted butter. Mix in eggs. Stir in coconut and vanilla.  In a separate bowl, mix the soda, salt and flour.  Combine both mixtures.  Add rolled oats, 1 cup at a time, and mix until batter is very stiff.  Drop cookies 2 inches apart on the prepared baking sheets.  Give each cookie just a small sprinkle of kosher or sea salt. Bake until lightly browned.  12-14 mins.  I err on the side of under baking so chewy.

Makes a lot of cookies. We often scoop out dough balls and freeze on a flat tray. Once frozen, can throw together in Tupperware. Toss a few in the oven whenever the mood suits!


These might just be my favorite cookies.  Another fantastic recipe from Mrs. Weiner– not exactly sure what cookbook these come from- but in it, they are called Zoe’s macaroons. These have a bit of coconut in them– but trust me- i don’t like coconut- and these don’t taste like it- it just helps w. the chewy texture.  [*update, I do like coconut now.]

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