Oatmeal cookies are one of my favorite types of cookies. I love them with raisins, but since my family would probably throw them at me if they contained raisins, I started making them with chocolate chips. Years ago an oatmeal chocolate chip cookie recipe was on the Quaker Oats container and I haven’t seen it there since, thankfully I kept it because they are just the best cookies.
Whenever I make these cookies I add whatever I’m in the mood for, or what I have in the house. Sometimes I go with Craisins with white and milk chocolate chips, sometimes coconut and dark chocolate chips, and sometimes everything together. Today I went with coconut, milk chocolate chips, and dark chocolate chunks. Yum, yum, yum. And you can add as much chocolate or coconut as you want.
I also like that this recipe makes a lot of cookies, that way no one notices when you eat 12 of them while baking. Well, maybe not 12, but close 😬
1 3/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup (2 sticks) of butter, softened
1 1/4 cups firmly packed brown sugar
1/2 cup sugar
2 tsp. vanilla
2 tbsp. milk
1/2 cup dark chocolate chips
3/4 cup milk chocolate chips
1/2 cup coconut
Combine the flour, baking soda, and salt in a small bowl and set aside.
Cream softened butter.
Add sugars to butter and cream together well.
Add eggs, vanilla, and milk and beat well.
Add flour mixture and combine well. Then add oats, coconut, and chocolate chips.
I was definitely using my arm muscles today! 💪🏻
I like to use a cookie scoop, but if you do not have one then drop by tablespoonfuls onto an ungreased cookie sheet.
Bake for 9-10 minutes at 375 degrees until the centers are pretty much set. Let them cool for 1 minute on the cookie sheet before transferring to the wire rack.
Even though you won’t want to, make sure to share with family and friends!