I love cookies.
I mean, what’s not to love about cookies, really? They’re cookies. They probably mean love in nine out of ten ancient languages, and I’m inclined to believe they’re mostly magical. Even if they’re not technically magical, the time I spend with my son baking them is (mostly) magical. When the weather warmed up for summer, baking dropped low on my priority list. It got lost somewhere between finding the time and being too tired or hot to do anything other than lay in front of the TV with a fan pointed towards me. But I digress.
After a highly entertaining drive from my parents’ home in Cape Breton on Labour Day, I decided I would bake oatmeal cookies. Chewy, delicious, hearty oatmeal cookies, oatmeal cookies to replace any other version — the definitive oatmeal cookie.
The more I thought about them, the more I wanted them. By the time I unloaded my suitcase and unpacked my clothes, I could taste them. Have I mentioned how good they are? And that’s about the moment I realized I had no flour. But my desire for chocolatey, perfectly chewy and happy-making oatmeal cookies stayed with me all night, and all day at work. So the minute I was out of the office, I was in the Baking Needs aisle buying flour.
These oatmeal cookies are quick to whip up, perfect for customizing and – best of all – easy to eat and then eat some more. They’re a favourite after school baking project and after school eating project. I have a sneaking suspicion we’ll be making more by the weekend.
- 1 c coconut oil, melted
- 1 c light or dark brown sugar, packed
- 1/4 c granulated (white) sugar
- 2 large eggs
- 1 tbsp vanilla
- 1 tbsp honey, molasses or jam *optional
- 1 1/2 c all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 c quick or old-fashion oats -> baker's choice!
- Flax seed
- Chopped walnuts
- Chocolate Chips
- Preheat oven to 350°F (177°C)
- Using a hand-mixer, stand mixer or your muscles, cream coconut oil and sugars together on medium speed until smooth; add the eggs and mix on high until combined. Scrape down the sides of the bowl as needed. Add vanilla, honey/molasses/jam (optional) and mix on high until well-combined. Set aside.
- In a separate bowl, combine flour, baking soda, cinnamon and salt. Add wet ingredients and slowly mix until combined. Beat in the oats and your "add ins" on low speed. The dough will be thick, but sticky.
- Line two large baking sheets with parchment paper or silicone baking mats. Roll balls of dough (about 1-1.5 tbsp per cookie) and place about 2" apart on the baking sheets. Bake for 10 minutes, or until *very* lightly browned and let cool on baking sheet for 3-5 minutes, before transferring to wire rack.
- Make ahead tip: These cookies will stay fresh for up to one week, covered at room temperature - if they last that long. Frozen, they'll survive about 3 months.
- You can also freeze dough balls for up to three months, and simply bake for one extra minute - no need to thaw 'em out first!