Coconut Oil Oatmeal Cookies

5 from 7 votes

Coconut Oil Oatmeal Cookies are soft, chewy, and packed with nutty coconut oil, hearty oats, and melty chocolate chips—pure cookie perfection!

Prep Time25

Cook Time15

Chilling Time1 10

Total Time1 50

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Coconut Oil Oatmeal Cookies

Servings: cookies

Author: Chelsea Lords

Cost: $5.53

Equipment

Sheet pan (15" x 10")
Silicone baking mat or parchment paper

Ingredients

1/2 cup coconut oil don’t melt! See note 1
1/2 cup unsalted butter at room temperature
1 packed cup brown sugar light or dark
1/2 cup granulated sugar
2 large eggs at room temperature
1-1/2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon optional
3 cups old-fashioned oats
1-1/2 cups all-purpose flour
2 cups milk chocolate chips divided, or use semi-sweet/dark or a combo!

US - Metric

Instructions

Pro Tip: For total accuracy, use a kitchen scale set to grams. Toggle on this recipe card to “metric” measurements. This eliminates the need for measuring cups—simply add ingredients directly into the mixing bowl on the scale.
In a stand mixer fitted with the whisk attachment (or use a hand mixer), cream the solid coconut oil, butter, brown sugar, and granulated sugar until creamy and well combined. Beat in the eggs and vanilla extract until smooth.
Directly add the baking soda, salt, cinnamon (if using), and oats into the wet ingredients. Beat until everything is just incorporated. Gently mix in the flour until no dry streaks remain. Stir in 1-3/4 cups of the chocolate chips.
Cover the bowl tightly with plastic wrap and refrigerate the cookie dough for at least 1 hour, but not longer than 3–4 hours to prevent the dough from drying out.
Once chilled, scoop out 3 leveled tablespoons (70g) of dough per cookie. Roll into balls. You should get approximately 20 cookies.
Preheat your oven to 350°F (175°C). After rolling the dough into balls, chill them in the fridge again for 5–10 minutes to firm up.
Place 6 chilled dough balls at a time on a sheet pan lined with silicone mats or parchment paper, spacing them at least 3 inches apart. Bake for 13–15 minutes. Watch for the cookies to lose their glossiness on top—a sign they’re done. They should be slightly underbaked to achieve soft centers with crispy edges.
As soon as you take the cookies out of the oven, press the reserved 1/4 cup chocolate chips onto the tops and tidy up any ragged edges by pressing them inward with a metal spatula. Let the cookies rest on the sheet pan for 3–4 minutes before transferring them to a cooling rack.

Notes

Note 1: To measure the coconut oil, scoop it out in its solid form and pack it into a 1/2 cup measuring cup, leveling off the top.

Storage: Freeze rolled dough balls on a sheet pan for 1 hour, then transfer to a bag and freeze for up to 3 months. Bake from frozen, adding 1–3 minutes to the bake time, or thaw in the fridge first.

Nutrition