I love baking, but I don’t always like to make a large batches of 30+ cookies. Sometimes I’ll half the recipe, but this time I decided to make three variations of the same cookie and test out a few different flavors. Genius, no?
Using an oatmeal chocolate chip cookie recipe as the base (Adapted from Liv for Cake), I made oatmeal chocolate chip, oatmeal coconut white chocolate chip, and oatmeal almond with cranberries honey and sea salt.
Servings: ~45 cookies
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 30 minutes
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp sea salt (½ tsp if added ingredients do not include salt)
- 1 cup butter (room temperature)
- 1 cup light brown sugar (packed)
- ¼ cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla
- 2½ cups rolled oats
½ cup semi-sweet chocolate chips
White Chocolate Coconut
½ cup white chocolate chips
- ¼ cup unsweetened coconut flakes
Almond with Cranberries Honey and Sea Salt
- ½ cup of Sahale Snacks (one snack size bag)
Note: Feel free to substitute with your own flavors! I just opened my pantry, saw what I had and gave it a try!
- In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
- Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
- Turn mixer to low and add flour mixture, mix until combined.
- Add oats. Mix until just combined.
- Divide batter in thirds and put in separate bowls.
- Add your flavors into each bowl. Mix until combined.
- Chill dough in the fridge for ½ hour to an hour.
- Preheat oven to 350 °F and line a baking sheet with parchment
- Using your hands, roll dough into 1-inch balls (or use a small cookie scoop). Place cookies on baking sheet 2-inches apart.
- Bake for 10-12 minutes or until edges are lightly browned, but the center is still soft and slightly unset.
- Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.
I hope you enjoy this recipe and I encourage you to look in your pantry and see what you can make.
P.S. The coconut white chocolate ones were my favorite!
What’s your favorite cookie flavor? Leave a comment, I’d love to try it!