Oatmeal cookies are a favorite in our house, like most homes, and making them healthy is just as important as making them tasty. This recipe has gone through a few variations over the generations. The first version began with my grandmother, and hopefully, she would be proud of the latest version where I have added dark semi-sweet chocolate, milk and cinnamon. This recipe makes about 2.5 dozen cookies. It varies by how big you decide to make them. Sometimes we make little bit size cookies, and other times, we make cookies as big as your head.
Oatmeal Chocolate Chip Cookies
1 cup of flour 1 beaten egg
1/2 teaspoon of baking soda 1 cup of dark semi-sweet chocolate chips
1/4 teaspoon of baking powder 1 teaspoon vanilla extract
1/4 teaspoon of cinnamon 1 cup of shredded unsweetened coconut
1/4 teaspoon of salt 3/4 cup milk
1 1/2 cup of rolled oats
1/2 cup of butter (or canola oil)
1 cup light brown sugar
Measure and sift the flour, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in the rolled oats and set aside.
In a small bowl, place the shredded coconut and milk. Stir together and allow the coconut to absorb the milk. Drain off any excess amount that doesn’t get absorbed by the time you add it to the wet ingredients.
In a medium-sized bowl, add the brown sugar to the softened butter and whisk until light and fluffy. Add the beaten egg and whisk until incorporated. Add the vanilla, coconut mixture, and chocolate and blend together. Finally stir this wet ingredients into the dry ingredients in the large bowl. Make sure to blend well.
Place large spoonfuls of the dough onto a greased baking sheet, 2 inches apart, and place into a 325F oven. Cook for 12 – 15 minutes or until cookies slightly toasted on the top.
We raised our son on dark semi-sweet chocolate, but for some kids who are used to the sweet milk chocolate taste, this may not be desirable, so use what works for you.