Baking is a favorite hobby. And after receiving my KitchenAid mixer as a Christmas gift, I can't imagine baking without it.
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For the Love of Oatmeal Cookies
Oatmeal raisin. Oatmeal chocolate chip. Oatmeal peanut butter. With multiple derivatives of the classic oatmeal cookie, it’s tough to choose a favorite.
Why is the oatmeal cookie so delicious? It starts with the mind. When your mind thinks the body is consuming something healthy, you feel less guilty. Old-fashioned oats are packed with nutrients, thanks to the whole grains. Fiber combined with protein is the ultimate combination of nutrients that will keep you feeling full for hours, which is why it’s no surprise that oatmeal is considered one of the best breakfasts for you. And it’s versatile. Add fruits and yogurt or swap this out for chocolate chips and nuts, and your breakfast has suddenly reached euphoric levels.
But let’s be careful here. Any healthy dish can quickly turn unhealthy if too much of the sweet stuff or unhealthy ingredients are added in. So like oatmeal, oatmeal cookies can quickly take a turn for the worst—after all, they are called “cookies” for a reason.
As much as I’d love to say this is a healthy dessert, what I can say is that it’s one of the healthier choices for you. By swapping out all-purpose flour for whole wheat flour, coconut oil for vegetable oil or butter, and dark chocolate instead of milk chocolate, you can feel less guilty about eating one (or two) of these cookies. And cookies have built-in portion control when you use a tablespoon to make them all the same size. No need to have that over-sized oatmeal cookie from the bakery anymore.
What Is the Ultimate Oatmeal Cookie?
I refuse to believe that the best oatmeal cookies are crunchy and crispy. Instead, the ultimate oatmeal cookie is soft, chewy, and best devoured warm when it’s fresh out of the oven. And like its breakfast counterpart, the best oatmeal cookie is versatile. Feeling a fruitier cookie? Pack in the raisins or dried cranberries. Prefer a nutty crunch? Add in walnuts, pecans, or peanuts. Prefer chocolate (tied for my favorite with raisins)? Then add in your favorite chocolate chips, preferably dark chocolate.
Read More From Delishably
Yield: 16-18 cookies
- ½ cup brown sugar
- ½ cup coconut oil, melted
- 1 egg
- ½ teaspoon vanilla extract
- ¾ cup whole wheat flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups old-fashioned rolled oats
- ⅓ cup semi-sweet or dark chocolate chips
- Line a baking sheet or cookie sheet with wax paper and preheat the oven to 350 degrees.
- Whisk together the sugar, oil, egg, and vanilla until smooth.
- In a separate bowl, combine the flour, cinnamon, salt, and baking soda.
- Slowly add the dry ingredients into the sugar-vanilla mixture.
- Stir in the oats and chocolate chips with a wooden spoon.
- Using a tablespoon, scoop heaping tablespoons of dough onto the prepared pan.
- Bake for 11 minutes, then let the cookies cool for 5 minutes on the pan before transferring them to a wire rack to cool completely.
- Don’t skip the wax paper. No one enjoys scrubbing cookie sheets or baking pans. And while you’ll likely get cookie crumbs or chocolate melted onto the actual baking sheet, the wax paper helps minimize stickiness—and minimize time washing your baking pans.
- Don’t over-bake. Commit to setting a timer for 11 minutes, pull out the pan and let the pan sit on a potholder for 5 minutes. While the cookies will look soft, they’ll cook longer on the pan—and the perfect oatmeal cookie is soft and moist.
Mary Rebecca Says
These cookies contain the right amount of sweetness, without making you feel like you’ve devoured your allocated amount of sugar for the day. And they’re freezer-friendly. So make a batch for the freezer, and when the sugar tooth strikes, microwave one for 20-30 seconds. And what’s even better? Dipping these in coffee, milk, or hot chocolate. Enjoy!