Method

Preheat the oven to 176.67℃ . Put higher if you don’t have a convection oven or if you don’t want chewy cookies.
Mix the eggs, brown sugar, butter and vanilla on high until well blended.
Combine the remaining ingredients in a bowl and mix with a spoon. Add to the wet ingredients and mix by hand or on the lowest setting of the mixer but do not over blend or the cookies will be tough.
Using a small cookie scoop, put on a silicone baking sheet or parchment paper. Bake for 10 minutes or until your desired consistency.

Adriana Paolella

Adriana’s passion for teaching and cooking combine in her love of all things food and life. She blogs easy and simplified recipes to help teach everyone that, with a bit of passion, they can become a chef at home.

Adriana has professional experience as a teacher, which has helped her combine her passion for helping others and cooking as she outlines recipes in easy to follow steps. She has worked with many international companies to create and test recipes using their products while taking mouth watering shots along the way.

Oatmeal Chocolate Chip Cookie

Prep 15 minutes

Total 25 minutes

Makes (approx.)

US | Metric

Ingredients

2 eggs
237 ml brown sugar
119 ml butter or margarine
1 tsp vanilla
474 ml quick oats
237 ml flour
½ tsp baking powder
1 tsp salt
119 ml shredded coconut
237 ml chocolate chips

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Method

Preheat the oven to 176.67℃ . Put higher if you don’t have a convection oven or if you don’t want chewy cookies.
Mix the eggs, brown sugar, butter and vanilla on high until well blended.
Combine the remaining ingredients in a bowl and mix with a spoon. Add to the wet ingredients and mix by hand or on the lowest setting of the mixer but do not over blend or the cookies will be tough.
Using a small cookie scoop, put on a silicone baking sheet or parchment paper. Bake for 10 minutes or until your desired consistency.

Adriana Paolella

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