Oatmeal Cookies Two Ways

I love oatmeal. And I loooove cookies. So it should come as no surprise that I really love oatmeal cookies! There is just something so comforting about craggy oatmeal-ey goodness.
One of my all time, top favorite cookies to make are super soft and chewy oatmeal chocolate chip cookies. One of the things I love about them is that these cookies are sweetened with maple syrup instead of highly processed cane sugar. And that this cookie dough is thick enough to hold tons of chocolate chips doesn't hurt either!

Soft Oatmeal Chocolate Chip Cookies

2 sticks unsalted butter (melted)
1 cup grade B maple syrup
2 large eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups old fashioned oats
2 cups semi sweet chocolate chips

Preheat oven 350°

1. In a large bowl beat the melted butter and maple syrup together with a fork until completely combined. 
2. Add the eggs and vanilla. Mix together well. 
3. In another bowl combine the flour, baking soda, cinnamon, and salt. Then add this to the wet ingredients. 
4. Lastly sir in the oats and chocolate chips. 
5. Drop tablespoon sized blobs of dough on a foil or parchment lined baking sheet and bake for 10-12 minutes. Until cooked through and lightly golden. 

The next recipe I want to share reminds me of one of my favorite times of each day, early in the morning; before the rush of the day begins. My husband and I sit side by side on the sofa and enjoy a cup of freshly brewed hot coffee. And it's especially enjoyable when I have a homemade baked treat to go with. Usually I love my cookies chewy more than crispy. But with coffee I love biscotti and that's more than crispy! These cookies are wholesome enough I'd say to enjoy in the morning and the perfect texture to go alongside coffee. I love that the oats get warmed up a bit too, this idea came from one of my favorite vegan cookie recipes where you toast up coconut the same way.
Here's the recipe:

Warmed Oats Cookies

2/3 cup old fashioned oats
1 1/4 cup flour (all purpose or whole wheat)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 cup room temperature extra virgin coconut oil*
1/2 cup brown sugar
1/2 cup organic granulated sugar
1 large egg
1 tsp vanilla extract
2/3 cup semi sweet chocolate chips

Preheat oven to 350°

1. Warm up the oats until light brown in a dry skillet, 5-8 minutes.
2. In a bowl mix together the dry ingredients (flour, salt, baking powder, baking soda, and cinnamon).
3. With an electric mixer and the paddle attachment, beat together the coconut oil and sugars until fully incorporated about 2 minutes, to break down the sugars.
4. Add the egg and vanilla and beat together to combine.
5. Slowly add the dry ingredients into the wet and mix together. Then stir in the oats and chocolate chips.
6. Using your hands press and squeeze the dough into ping ping sized balls.
7. Place on a parchment lined cookie sheet and bake for 11 minutes, or until centers are baked through.
8. Transfer to a wire cooling rack to set and cool.

*coconut oil should not be liquid, nor hard and completely solid.

Believe it or not, I have another amazing oatmeal cookie recipe to share! (can't have too many!) Coming soon! HERE!
What kinds of cookies would you like to see baked up next? Comment your suggestions below!

In the meantime check out this other great cookie recipe here.


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