I have been searching for that old fashioned oatmeal chocolate chip cookie recipe for ages! This recipe brings me back to the good ol’ days and I’ve finally mastered every pinch of ingredient to create a crunchy yet still soft, fiber loaded, super filling, oatmeal chocolate chip cookie. This recipe will be my staple cookie to have in the pantry as it can keep for a few weeks in an airtight container. I’ve added in a dash of flax seed to make it even more healthier, as well as Bob’s Red Mill Muesli, coconut oil, cinnamon, and a few other surprises!
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Old Fashioned Oatmeal Chocolate Chip Cookies
Yields 30
An old fashioned recipe for the most delicious crunchy yet soft oatmeal chocolate chip cookies bound to bring back childhood memories…
Ingredients:
- 1 c (100g) instant oats
- 1 cup Bobs Red Mill Muesli
- 1.5 c whole wheat flour
- 3 tsp baking powder
- 3 tsp ground cinnamon
- 1 tsp salt
- 2 tbsp flax seed
- 4 tbsp coconut oil or unsalted butter, melted
- 2 large eggs
- 2 tsp vanilla extract
- 1 c agave syrup (or 1 cup honey or 1 cup of white or brown sugar + approx. ¼ cup water)
- 1 ¼ cup chopped dark chocolate
Instructions:
- Place all ingredients in a large mixing bowl and mix well with a wooden spoon until combined.
- Form the dough into round balls and press onto a parchment paper lined baking sheet. Bake at 325 F for about 10-15 minutes or until slightly golden at the top. Remove from oven and transfer to baking sheet to cool completely.