Oatmeal Chocolate Chip Cookies are chewy on the inside and crunchy on the outside. I use crunchy peanut butter so that there are little bits of peanuts in the cookies. I love, love, LOVE these cookies! This cookie recipe is on my list of favorite cookies now!
They are addicting, but one or two will satisfy the craving for me. Part of me wants to eat the whole batch at once because they are so good, but that is way too many cookies at one time! LOL
These cookies include flax seeds, chia seeds and hemp seeds. I had those ingredients leftover from making the Super-Seedy Bread and wanted to find something new and tasty to do with them.
I found this cookie recipe on the Cooking Melangery site. The recipe looked good, so I thought I'd give it a try. I'm hooked!
I did make some adjustments to the original recipe. The recipe did not specify smooth or crunchy peanut butter. I like crunchy peanut butter in most cookies. I like the crunchiness the bits of peanuts add to cookies.
The recipe did not specify the kind of oats. I keep old fashioned oatmeal on hand, so that is the type of oats that I use.
I found that I needed quite a bit more liquid than the recipe stated. The recipe called for 3-tablespoons of soy milk or water. I use 10-tablespoons of whole milk. When making the recipe, I suggest starting with the 3-tablespoons of milk or water then adding more as needed until you have a cookie dough.
The original recipe uses dairy-free chocolate chips. Previously, I did a good bit of dairy-free cooking, but don't do much anymore. So, I use semi-sweet chocolate chips in these cookies.
Baking the cookies takes a little longer for me than the original recipe states. The original recipe instructions state to bake the cookies for 10-12 minutes. It takes 13-15 minutes for the cookies to bake for me. So, I set my oven timer at 10-minutes, then check the cookies and reset the timer for one or two minutes until the cookies are done. I like the cookies to brown a little around the edges before I remove them from the oven.
I hope you enjoy the Oatmeal Chocolate Chip Cookies!
Oatmeal Chocolate Chip Cookies
- 1/2 cup peanut butter I use crunchy, but smooth is ok.
- 1/2 cup coconut oil
- 1 1/2 cups light brown sugar, packed
- 2 teaspoons vanilla
- 1 tablespoon flax seeds
- 1 tablespoon corn starch
- 10 tablespoons milk You might need less liquid. You can use soy milk or water in place of milk if you want a dairy-free cookie.
- 1 teaspoon apple cider vinegar White vinegar is ok.
- 1 1/2 cups all-purpose flour
- 1 cup old fashioned oatmeal Instant oatmeal is ok.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds I found hemp seeds at my local grocery store.
- 1 cup semi-sweet chocolate chips You can use dairy-free chocolate chips if you want a dairy-free cookie.
- Preheat the oven to 350F.
- Lightly spray cookie sheets with cooking spray or use silicone baking mats. Set aside.
- In a large bowl, stir together the peanut butter, coconut oil, light brown sugar and vanilla. The coconut oil may take a little effort to get it to combine with the other ingredients.
- In a separate bowl, combine the flax seed, corn starch and three tablespoons of the milk (or water). Stir the ingredients until the corn starch is not lumpy.
- Add the vinegar to the corn starch mixture, then set it aside.
- In a separate bowl, whisk together the all-purpose flour, oatmeal, baking soda, baking powder and salt.
- Add the chia and hemp seeds to the flour mixture then stir to combine.
- Add the vinegar mixture to the peanut butter mixture then stir to combine.
- Add the peanut butter mixture to the flour mixture then stir to combine. If the mixture is too dry, add more milk (or water), one tablespoon at a time until the mixture forms a cookie dough.
- Stir in the chocolate chips.
- Use a 1 1/2 tablespoon cookie scoop to drop cookies about one-inch apart onto a prepared cookie sheet.
- Bake 13-15 minutes in a preheated oven. Cookies will puff up during baking.
- Let cool for 5-10 minutes on the cookie sheet. Cookies will deflate during cooling.
- Remove the cookies from cookie sheet to a cooling rack. Cookies will be chewy on the inside and crunchy on the outside once they are completly cooled.