Wholesome oatmeal paired with chocolate chips and sweet coconut make these cookies a huge hit. They are crispy on the outside and little chewy on the inside, with great texture just a hint of spice from the cinnamon. We love them. Ok, so maybe sometimes we eat a few more than necessary, but who could resist? Cookie delight. That’s what these are!
A couple things I love about this recipe: the dough is quick to make, doesn’t require chilling, and you don’t even need to grease the cookie sheet. And, you can put whatever extras you like in these goodies. I actually added the coconut for my husband, but you can easily leave it out, if you prefer. We love them with chocolate chips and raisins. Until I tried them together, I always thought it had to be one or the other – nope! Have fun experimenting with these and see how delicious they are no matter which combination you choose!
This recipe was inspired by PANTHERA’s ‘Chewy Chocolate Chip Oatmeal Cookies’ recipe on http://www.allrecipes.com.
Oatmeal Chocolate Chip Cookies
Yield: 15 extra large cookies
1 cup of butter, at room temp.
1 cup of brown sugar
1/2 cup of white sugar
2 tsp of vanilla extract
3 cups of oats
1 1/4 cups of flour
1/2 tsp of baking soda
1 tsp of salt
1 tsp of cinnamon
1/2 tsp of ground ginger (optional)
1 cup of semi sweet chocolate chips
1 cup of raisins
1/2 cup of shredded, unsweetened coconut
Preheat the oven to 350 F.
Measure the raisins into a small bowl and cover with boiling water. Set aside to soften.
Blend in the oats and coconut. Finally, drain the water from raisins and stir them into the batter along with the chocolate chips.
Loosen the cookies and either leave on the sheet to cool, or transfer them to a wire rack.
Enjoy with your favorite tea or coffee.
Two Notes: I find it easier to mix this recipe entirely by hand, because as soon as the oats are added, the batter is too thick for my mixer. Also, a great way to place the cookies on the baking sheet is by using an ice cream scoop, dipping it in water in between scoops.