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Coconut Oil Oatmeal Cookies

Chewy, chocolate-studded oatmeal cookies made with solid coconut oil and butter for tender, flavorful results.
Prep Time25 minutes
Cook Time15 minutes
Total Time1 hour 50 minutes
Servings: 20 cookies

Ingredients

  • 1/2 cup coconut oil (solid, do not melt) see note about measuring solid coconut oil
  • 1/2 cup unsalted butter room temperature
  • 1 packed cup brown sugar light or dark
  • 1/2 cup granulated sugar
  • 2 large eggs 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 (use semi-sweet/dark or a combo if desired); 1 3/4 cups stirred in, 1/4 cup reserved for topping

Instructions

  • If using metric, weigh ingredients for best accuracy.
  • In a stand mixer fitted with the whisk attachment or in a large bowl with a hand mixer, cream the solid coconut oil, room-temperature butter, packed brown sugar, and granulated sugar until smooth and well combined.
  • Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
  • Add the baking soda, salt, and cinnamon (if using), then add the old-fashioned oats and beat until just incorporated.
  • Gently fold in the all-purpose flour until no dry streaks remain, then stir in 1 3/4 cups of the chocolate chips.
  • Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour and up to 3–4 hours.
  • Portion the chilled dough using 3 leveled tablespoons (about 70 g) per cookie and roll into balls; you should have approximately 20 cookies.
  • Preheat the oven to 350°F (175°C). Chill the rolled dough balls in the fridge for 5–10 minutes to firm them up.
  • Arrange up to 6 dough balls on a sheet pan lined with a silicone baking mat or parchment paper, spacing them about 3 inches apart.
  • Bake for 13–15 minutes, until the tops lose their gloss but centers are still slightly soft; this yields soft centers and crispy edges.
  • Immediately after removing the cookies from the oven, press the reserved 1/4 cup of chocolate chips onto the tops and tidy any edges with a metal spatula as needed.
  • Let the cookies rest on the sheet pan for 3–4 minutes, then transfer them to a cooling rack to finish cooling.

Equipment

  • stand mixer or hand mixer
  • Mixing Bowl
  • Measuring cups and spoons
  • sheet pan
  • silicone baking mat or parchment paper
  • Plastic Wrap
  • cooling rack
  • spatula or cookie scoop

Notes

  • Pack solid coconut oil into the measuring cup and level it off to measure 1/2 cup.
  • Chill dough at least 1 hour but no longer than 3–4 hours to avoid drying.
  • Reserve 1/4 cup chocolate chips to press on top after baking.
  • Use a 3 Tbsp scoop (≈70 g) for consistent cookie size.
  • Bake until tops are no longer glossy for soft centers and crisp edges.