Seriously.
You have to try them.
This recipe sprung out of a batch of cookies I made for postpartum. They were supposed to help with lactation (i.e. Lactation Cookies). Whether they helped with milk supply or not I can’t say. What I can say is: my husband and I couldn’t stop eating them. They are the best oatmeal chocolate chip cookies I’ve ever had.
Here’s what you’ll need:
- 8 Tbsp butter
- ½ cup coconut oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- Vanilla extract, measure with your heart
- 3 cups oats
- 1 ½ cups flour 188g
- ¼ cup brewer’s yeast
- 3 Tbsp ground flaxseed
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp sea salt
- Chocolate chips, measure with your heart
The Process:
Melt butter and coconut oil in a saucepan. Pour into the bowl of a stand mixer or large mixing bowl. Allow to cool slightly before whisking in sugar, eggs and vanilla extract.
In a separate bowl, combine flour, brewer’s yeast, flaxseed, baking powder, baking soda, cinnamon, and sea salt. Whisk until well combined. A cup at a time, gently mix dry ingredients and oats into wet mixture. Fold in chocolate chips.
To Freeze:
Make 1-3 Tbsp (depending on personal preference) sized balls and place close together (without touching) on parchment lined baking sheet. Transfer to freezer until frozen solid, about 1 hour. Once fully frozen, transfer cookie dough to a freezer safe container or gallon sized ziploc bag and store in freezer. You can bake these from frozen as needed. No need to thaw! Simply place on a parchment lined baking sheet and bake at 350 for 12 minutes or until golden brown on the edges.
To Bake Now:
Line a baking sheet with parchment paper. Evenly space 1-3 Tbsp (depending on preference) sized dough balls on baking sheet. Bake in oven at 350 for 10-12 minutes, or until golden brown on the edges. Remove from baking sheet and cool on cooling rack for softer cookies. Allow to cool on baking sheet for crunchier cookies.
Oatmeal Chocolate Chip Cookie Tips & Twists:
- Tired of scooping out dough balls? Just press the cookie dough into a sheet pan and bake as directed. You can break it into bars after it cools.
- Try mixing in other ingredients you love, like chopped nuts, dried fruit, or nut butter. Shredded coconut is delicious in these.
- For a slightly healthier treat, you can substitute coconut sugar for the granulated and brown sugar.
If you make these oatmeal chocolate chip cookies, let me know what you think! Feel free to share modifications you made or tips below to help other readers. I’m always trying to improve my recipes.
Best Ever Oatmeal Chocolate Chip Cookies
Ingredients
- 8 Tbsp butter
- ½ cup coconut oil
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- Vanilla extract measure with your heart
- 3 cups oats
- 1 ½ cups flour 188g
- ¼ cup brewer's yeast*
- 3 Tbsp ground flaxseed
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp sea salt
- Chocolate chips measure with your heart
- flake salt for sprinkling, optional
Instructions
Instructions
- Melt butter and coconut oil in a saucepan. Pour into the bowl of a stand mixer or large mixing bowl. Allow to cool slightly before whisking in sugar, eggs and vanilla extract.
- In a separate bowl, combine flour, brewer’s yeast, flaxseed, baking powder, baking soda, cinnamon, and sea salt. Whisk until well combined. A cup at a time, gently mix dry ingredients and oats into wet mixture. Fold in chocolate chips.
To Freeze:
- Make 1-3 Tbsp (depending on personal preference) sized balls and place close together (without touching) on parchment lined baking sheet. Transfer to freezer until frozen solid, about 1 hour. Once fully frozen, transfer cookie dough to a freezer safe container or gallon sized ziploc bag and store in freezer.
- You can bake these from frozen as needed. No need to thaw! Simply place on a parchment lined baking sheet and bake at 350 for 12 minutes or until golden brown on the edges.
To Bake Now:
- Line a baking sheet with parchment paper. Evenly space 1-3 Tbsp (depending on preference) sized dough balls on baking sheet. Bake in oven at 350 for 10-12 minutes, or until golden brown on the edges. Sprinkle with flake salt. Remove from baking sheet and cool on cooling rack for softer cookies. Allow to cool on baking sheet for crunchier cookies.
Notes
Most Used Kitchen Items:
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