This was the first cookie recipe my Grandma gave to me. We made these cookies every visit and they are still one of my favorites. I have made just one change and that is the coconut oil, Grandma used butter. If you have a stand mixer and you mix them until the batter is a little fluffy, your cookies will be soft, almost cake-like in texture. Otherwise (as long as you don't over bake them) they will be soft and chewy in the middle! I make them both ways, it just depends on what you like. I have a couple of variations listed at the end of the recipe. Yummy!
Ingredients:
1/2 c coconut oil
1/2 c softened butter (not melted though)
3/4 c brown sugar
3/4 c white sugar
2 tsp vanilla extract
2 eggs
1 tsp salt
2 c white flour
1 tsp baking soda
1 bag chocolate chips (12 oz) I use milk chocolate chips
1-2 c oatmeal (you can use the old-fashioned or quick cooking)
Mix the oil, butter and sugars together until they are creamy and rather fluffy. Then add in the vanilla and eggs until fluffy. I mix my dry ingredients together, except for the oatmeal and chips, then add to the other ingredients. Once the ingredients are mixed together, I add my oatmeal and chocolate chips but stir those in with a wooden spoon or spatula.
Preheat your oven to 340F degrees. I use a cookie dough scoop and drop dough onto parchment paper lined cookie sheets and bake 8-10 minutes or until the cookies are set but not brown. When the cookies are done, I let them cool for a few minutes on the cookie sheet, then I transfer them to the counter top, parchment paper and all, until I am ready to store them in a sealed container. They also freeze well.
* Hint - if you store the cookies in a container and after a few days, they are getting a little harder than you'd like, add a slice of white bread to your cookie container, put the cover back on and let them sit overnight. In the morning, you will have soft cookies again.
*Variation: If you don't like oatmeal, you can leave it out but you will need to increase your flour, I usually start with 1/2 cup. The texture of the cookie should be rather smooth but not sticky to the touch. Be careful not to add too much flour. I usually test a few on a cookie sheet before I bake them all just to make sure they are the right consistency.
Love and peace,
~ Simply Tammi
Ingredients:
1/2 c coconut oil
1/2 c softened butter (not melted though)
3/4 c brown sugar
3/4 c white sugar
2 tsp vanilla extract
2 eggs
1 tsp salt
2 c white flour
1 tsp baking soda
1 bag chocolate chips (12 oz) I use milk chocolate chips
1-2 c oatmeal (you can use the old-fashioned or quick cooking)
Mix the oil, butter and sugars together until they are creamy and rather fluffy. Then add in the vanilla and eggs until fluffy. I mix my dry ingredients together, except for the oatmeal and chips, then add to the other ingredients. Once the ingredients are mixed together, I add my oatmeal and chocolate chips but stir those in with a wooden spoon or spatula.
Preheat your oven to 340F degrees. I use a cookie dough scoop and drop dough onto parchment paper lined cookie sheets and bake 8-10 minutes or until the cookies are set but not brown. When the cookies are done, I let them cool for a few minutes on the cookie sheet, then I transfer them to the counter top, parchment paper and all, until I am ready to store them in a sealed container. They also freeze well.
* Hint - if you store the cookies in a container and after a few days, they are getting a little harder than you'd like, add a slice of white bread to your cookie container, put the cover back on and let them sit overnight. In the morning, you will have soft cookies again.
*Variation: If you don't like oatmeal, you can leave it out but you will need to increase your flour, I usually start with 1/2 cup. The texture of the cookie should be rather smooth but not sticky to the touch. Be careful not to add too much flour. I usually test a few on a cookie sheet before I bake them all just to make sure they are the right consistency.
Love and peace,
~ Simply Tammi