Oatmeal Chocolate Chip Cookies

My take on a classic cookie, these Oatmeal Chocolate Chip Cookies are reminiscent of Dad's oatmeal cookies with the addition of coconut, molasses, and spices!

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 24 cookies

Calories: 117 kcal per serving

Ingredients

½ cup - salted butter*
½ cup - brown sugar
¼ cup - white sugar
1 - whole egg
1 tbsp - molasses
1 tsp - vanilla extract
¾ cup - all-purpose flour
¾ cup - quick-cooking oats
½ cup - rolled oats
¼ cup - unsweetened shredded coconut*
½ tsp - baking soda
¼ tsp - baking powder
½ tsp - ground cinnamon
½ tsp - ground ginger
¼ tsp - salt
½ cup - semisweet chocolate chips

Instructions

Preheat the oven to 350℉. Line baking sheet(s) with parchment paper or silicone baking mats or spray with nonstick spray.
Cream together the butter, brown sugar, and white sugar with an electric handheld mixer at high speed for 30 seconds. Add the egg, molasses, and vanilla and continue mixing until light and fluffy.
In a separate bowl, whisk together the flour, oatmeal, coconut, baking soda, baking powder, salt, cinnamon, and ginger and mix at low speed until just combined. Fold in the chocolate chips.
Scoop the cookie dough onto a prepared baking sheet, using about 1 ½ tablespoons of dough per cookie and leaving at least 2 inches between each cookie for spreading room.
Bake cookies one pan at a time in the preheated oven for 10-14 minutes or until golden brown around the edges and just slightly soft looking on top. Let cool on the pan for a few minutes before transferring to a wire rack to finish cooling while you bake the remaining pans of cookies. Enjoy!

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