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The Definitive Oatmeal Cookie

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 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!

Optional Add Ins (roughly 1 cup *in total*)

Instructions

  1. Preheat oven to 350°F (177°C)
  2. 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.
  3. 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.
  4. 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.

Recipe Notes

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!