Soft Oatmeal Cookies 3-ways

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.

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Servings: ~45 cookies
Prep time: 15 minutes
Cook time: 10-12 minutes
Total time: 30 minutes

Ingredients

The base
  • 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
Chocolate Chip
  • 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

Note: Feel free to substitute with your own flavors! I just opened my pantry, saw what I had and gave it a try!

Directions

  1. In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
  2. In the bowl of an electric mixer, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes).
  3. Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
  4. Turn mixer to low and add flour mixture, mix until combined.
  5. Add oats. Mix until just combined.
  6. Divide batter in thirds and put in separate bowls.
  7. Add your flavors into each bowl. Mix until combined.

  8. Chill dough in the fridge for ½ hour to an hour.
  9. Preheat oven to 350 °F and line a baking sheet with parchment
  10. Using your hands, roll dough into 1-inch balls (or use a small cookie scoop). Place cookies on baking sheet 2-inches apart.
  11. Bake for 10-12 minutes or until edges are lightly browned, but the center is still soft and slightly unset.
  12. Cool for 5 minutes on baking sheet, then transfer to cooling rack to cool completely.

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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!

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