Oh HEY! The cookie monster is back. Did you miss me? Dare I say this is my new favorite cookie recipe? I mean I’m stilled swooning over these Peanut Butter Cup Cookies and my famous Chocolate Chip Cookies. We all need a solid chocolate chip cookie from time to time. With oats! Oh the things you can do with oats. Inspired by my Peanut Butter Blossoms recipe, I dreamed of a cookie with more texture, and holy moly did I deliver!
All purpose flour: The one and only! Whole wheat pastry flour will also work. I also tested them with this gluten free flour and they were delish. Old-fashioned oats: Texture heaven. Brown sugar: For extra moisture and chew factor! I tested these with coconut sugar and it works, but I prefer the brown sugar flavor most. Peanut butter: We’ve got lots of fab PB flavor going on. Use the natural, drippy kind with peanuts and salt as the ingredients. When I was developing this, I did a batch with vegan butter and that worked too! Butter: For classic cookie flavor! Unsweetened shredded coconut: It adds the best texture, I’m telling you. Egg: To bind everything together, add moisture, and contribute to rising. I haven’t tested with a flax egg but I assume it would work! The cookies won’t be as puffy. Chocolate chips: So good in these! I like semi-sweet. Vanilla extract: Flavor town. Sea salt: To bring out and balance the sweetness.
Substitutions and dietary modifications
No coconut: Some people hate coconut, so while I adore the flavor and texture it adds, you can swap in more oats instead. Gluten free: I made a batch with this gluten free flour and certified gluten free oats and it worked great! Vegan: Use a flax egg or vegan egg replacement of choice and vegan butter. I’ve tested both of these and they came out delish. Nut free: Use sunflower seed butter (they may turn green but it’s a harmless chemical reaction).
“These were easy to make and really do melt in your mouth. They are super delicious. I didn’t have coconut today, but will make them again when I do. Big fan of all of your recipes (sweets and dinners). Thank you sharing!!” –Leigh “These are DANGEROUSly delicious! I made a double batch with Guittard extra dark choc chips, and sprinkled a little Maldon on top when they came out of the oven… I took 2 dozen to my wellness event and they were GONE in 90 seconds with a request for more!!!” –Michael “BEST. COOKIES. EVER.” –Nikki Melt in your mouth is right! I’ve made these twice and they’re so good. Thank you for the recipe! It’s a keeper." –Janet
How to make (step by step)
Can I freeze the dough and bake later?
Yes, you can easily freeze and bake later when a cookie craving comes on.
How to store leftover cookies
If you have extras, you can store the leftover cookies on the counter in an air tight container for up to 4 days or freeze for later. They’ll last frozen for up to 3 months.
My fave cookie tools
Silicone baking mat: love that this is reusable and makes for the easiest clean up. I make roasted vegetables, cookies, and more on this. Cookie sheet: because everyone needs a few. This extra large one is the best, and means you can bake all the cookies on one pan. Cookie scoop: for easy cookie portioning. I use the scoop and then roll the dough into balls so they’re smooth. Hand mixer: less than $20 and my go-to appliance for mixing since I don’t have a stand mixer. Air tight container: my storage solution for just about everything.
Happy spring to usssssss! Don’t forget to leave a comment and star rating if you love these. Thank you tons! Photos by The Nutritious Kitchen. These photos show the cookies scooped and not rolled until smooth. If you roll them, they’ll look more like a “traditional” cookie! TO MAKE VEGAN: I have not tested this, but vegan butter and a flax egg should work. They may be less puffy.
