Did you know that October is National Cookie Month? And here I am, having not posted one cookie recipe! With not many days to correct this oversight, I got to work on some oatmeal cookies.
Often, oatmeal cookies are associated with plain or boring. I didn’t want that, not for National Cookie Month. So I packed them full of rolled oats, then “loaded” them up with peanut butter, coconut, and chocolate chips… As they cooled, they went from soft and chewy to firm and crunchy. Perfect for milk dunking or packing into lunch bags.
Loaded Oatmeal Cookies
2 cups Rolled Oats
1/2 cup Whole Wheat Flour
1/2 cup Shredded Coconut (unsweetened)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tbsp Ground Flaxseed
3 tbsp Water, warm
1/2 cup Margarine
1 cup Brown Sugar
1 tsp Vanilla Extract
1 tsp Cinnamon
1/2 cup Smooth Peanut Butter (I used natural)
1 cup Semi-Sweet Chocolate Chips
Preheat oven to 375°F.
Stir together the rolled oats, flour, coconut, baking powder, and baking soda. Set aside.
Stir together the flaxseed and water. Set aside and allow to become thick and goopy.
Cream together the margarine and sugar. Add flaxseed mixture, vanilla, and cinnamon, and beat for about 1 minute. Beat in peanut butter.
Add the dry ingredients and mix until thoroughly combined.
Stir in chocolate chips.
Scoop a heaping tablespoon of dough, roll into a ball and flatten into a 1 1/2 – 2 inch disk. Place on an ungreased cookie sheet (I lined mine with parchment paper), 2 inches apart.
Bake for 12 – 15 minutes, until golden.
Allow to cool on sheet for 3 – 5 minutes before transferring to rack.
Makes about 30 cookies.
Shame on both of us for not knowing it was National Cookie Month. I do love my cookies!
Still a few days to make up for it though… I’m sure your girls would forgive the error if a plate with, perhaps something with chocolate chips, was to appear
mmm, they look goooood! Do you reckon they’d be as nice without the peanut butter? We’re a peanut free zone here!
They would still be yummy without the peanut flavour. My concern would be with texture. I think that substituting straight margarine for the peanut butter may make them hard or brittle (maybe a combination of margarine and applesauce)… If seeds are ok, then any seed butter would work great.
Your photos are gorgeous! Happy to have found your blog:)
Thank you! I seem to be getting lucky with my pictures lately
… Thanks for visiting.
National Cookie Month?! I better get to baking =)
Me too
Oh wow you have more than redeemed yourself my friend, this looks delicious
Cheers
Choc Chip Uru
Thanks CCU!
Loove oatmeal cookies. I like to tell myself it’s ok to eat them because they are “healthier.” Craving them right now from your photo!
That’s what I like best about oatmeal cookies. Make them with raisins and they’re practically a breakfast food
These look so good! I love oatmeal cookies. I like how you added different things like peanut butter and coconut to them!
Thanks
I’ve always liked coconut in oatmeal cookies, it adds great taste and texture.