These chewy oatmeal chocolate chip cookies have a wonderfully soft texture that makes them perfect for a treat anytime of the day. Make it healthier by using Skinny Coconut oil instead of butter. This would boost your metabolism and make you burn those chocolate chips faster – a win-win in this indulgence!
Coconut oil has the consistency of shortening with little shreds of coconut in it! It should to be stored at room temperature, but has the tendency to harden in cooler temps. No need to worry if your coconut oil has hardened! Just run the bottle under some hot water to melt it a bit so it’s easier to use! It will work just the same!
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
Yield: 24-30 cookies
• 1 cup Skinny Coconut Oil
• 3/4 cup sugar
• 2/3 cup firmly-packed brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1-1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 2 cups rolled oats
• 2 cups semisweet or dark chocolate chips
- Preheat oven to 350 degrees F. Line 2 cookie sheets with silpat mats (compare prices) or parchment paper.
- In a large mixing bowl, beat coconut oil and sugars with an electric mixer until the sugars are thoroughly mixed. Beat in eggs and vanilla.
- In a medium bowl, whisk together flour, baking soda and salt. Add the dry ingredients to the wet ingredients, beating on low speed just until combined. Do not overmix.
- Stir in the oatmeal and chocolate chips.
- Drop by rounded tablespoonfuls onto prepared cookie sheets, leaving 1 inch between the cookies. Bake 10-14 minutes until golden brown around the edges, but still soft in the middle. Don't overbake, or the cookies won't be chewy. Transfer the oatmeal chocolate chip cookies to wire racks to cool.