This Oatmeal Chocolate Chip Cookie recipe is the perfect, classic cookie made with some wholesome swaps. Using a mix of coconut oil and butter, plus coconut sugar, this cookie is packed with rich flavor.
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Post and photos updated September 2019; Same delicious recipe originally published December 2015.
Friends, my go-to and easy adaptable oatmeal chocolate chip cookie recipe comes with loads of flavor and is one of those recipes you just can’t go wrong with!
I mena, who doesn’t like oatmeal chocolate chip cookies?! I may prefer them over regular chocolate chip cookies, actually.
I just can’t get over the oat texture, the brown sugar and amazing flavor.
Here’s What You Need
- flour, rolled oats, baking soda and cinnamon
- brown sugar and coconut sugars – but all brown sugar can be used.
- butter and coconut oil – for unique flavor
- eggs – to help hold things together.
- vanilla – always use vanilla extract in cookies!
- chocolate chips – I prefer dark chocolate chips but semi-sweet is great too.
Oatmeal Cookies with Coconut Oil and Butter
Using a combination of butter and coconut oil gives these cookies delicious flavor.
Combine Dry Ingredients Separately
Combine the flour, oats, salt, baking soda and cinnamon in a separate bowl and set aside.
I like to combine my ingredients separately to ensure all of the ingredients are even mixed.
Cream Fat & Sugars
Cream together coconut oil with butter and sugar. This is where you want to make sure your butter and coconut oil are only softened, NOT melted or your cookies will spread flat.
Using a room temperature egg is key too. And add the vanilla.
NOTE: You can use all butter here, just not all coconut oil. Make sure the egg is room temperature for even mixing.
Combine & Add Chocolate Chips
Add bowl of dry ingredients to wet ingredients until combined, then fold in chocolate chips. Now you’re ready to scoop the cookie dough onto your cookie sheets!
Use a Cookie Scoop
The cookie scoop is definitely a baker’s secret to perfectly shaped cookies. I typically will press the cookie dough into the bottom of the scoop until flat, then dispense onto lined baking sheet.
Bake, Rest, Cool
Bake cookies for about 10 minutes, rest on baking sheet for 2-3 minutes, then make sure to cool the cookies on a wire rack to set.
I truly cannot get enough of these!
This oatmeal chocolate chip cookie recipe is actually a take on these oatmeal berry cookies with some simple modifications.
Frequently Asked Questions About this Recipe
Can I use all butter in this recipe?
YES you can. I often make these with all butter for family and friends who don’t necessarily care for coconut.
Can I use all coconut oil in this recipe?
NO I do not recommend using all coconut oil, as the cookies won’t hold their shape as they do with using part butter.
Can I use a different flour?
The only flours here I recommend are whole wheat, whole wheat white, spelt flour or all-purpose flour. I do not recommend a grain-free flour here.
Why do I need a room temperature egg?
Room temperature eggs mix more evenly into the batter. If using coconut oil and your egg is not room temperature, the coconut oil will solidify when the cold egg is added.
Can I add nuts to this oatmeal cookie recipe?
Yes, definitely! I would add about 1/2 cup chopped nuts.
How long will these cookies keep for?
These cookies won’t last long, to be honest. Or at least they never do in my house! But they’ll be best if enjoyed within 10 days. Baked (and cooled) cookies freeze well if tightly wrapped. You can also freeze pre-scooped dough balls – just scoop the dough, freeze on baking sheet (spread out so they don’t freeze stuck together) and then when you go to bake, add about 2-3 minutes to baking time.
If you make this recipe, be sure to leave comment and star rating below! I love hearing from you and it helps others learn more about the recipe too! Xx Ashley
Whole Wheat Oatmeal Chocolate Chip Cookies
Ingredients
- 2 cups old-fashioned rolled oats, gluten-free if necessary
- ¾ cup whole wheat flour1, or whole grain gluten-free blend if necessary
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup coconut sugar2
- ¼ cup dark, or light brown sugar, packed
- 4 tablespoons coconut oil, softened3
- 4 tablespoons unsalted butter, softened
- 1 large egg, room temperature4
- 2 teaspoons vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350ºF and line two large baking sheets with parchment paper, or silicone mat.
- Mix dry ingredients: In a medium bowl, combine oats, whole wheat flour, cinnamon, baking soda, and salt. Set aside.
- Mix wet ingredients: In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together sugars with softened butter and coconut oil. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 1-2 minutes, until coconut sugar crystals are less noticeable. (do NOT use melted oil and butter). Next add in egg and vanilla until combined.
- Combine: Add dry oat and flour mixture to large bowl of wet ingredients and combine until dough comes together. Using large wooden spoon, add in chocolate chips. (Or use stand mixer paddle)
- Scoop dough: Using medium cookie scoop (or rounded heaping tablespoon) scoop dough balls and place on prepared cookie sheets, leaving about 3 inches of space between cookie dough.
- Bake cookies for 8-10 minutes. Allow cookies to cool on baking sheet for 1 minute before transferring to wire rack to cool completely.
- Store cookies in airtight container. Cookies will stay fresh up to one week (if they last that long).
Video
Recipe Notes:
Nutrition Information
photography by Roberta Dall’Alba
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