Preperation time
10 m
Skills level

Serving size

Country of origin

Preparation time: 10 m
Cooking time: 12 m
Ready in: 10 m


  • 1 1/4 cup all-purpose flour (or a Gluten-free flour if you are gluten-free)
  • 1 1/4 cup quick oats ( I like Quaker Oats)
  • 3/4 cup light brown sugar packed
  • 5 tablespoons sugar
  • 3 tablespoons whole wheat flour (skip if you are gluten-free)
  • 1 stick margarine (room temperature)
  • 1 large egg (room temperature)
  • 2 tablespoons vanilla extract
  • 1 teaspoon baking soda
  • 3/4 fine sea salt
  • 3/4 cup bittersweet chocolate chips (dice if they are large)
  • 3/4 cup sweetened shredded coconut (optional)
  • N/A
Recipe Type:

Every once in awhile I will enlist the help of one of my kids with a recipe especially when it comes to something like chocolate chip cookies. My daughter and I worked tirelessly on this recipe to perfect it! This recipe is truly mouthwatering and the combination of salt and sweet can be tasted in each and every bite. If you have a peanut or tree nut allergy to be concerned with, you can adapt this recipe by using chocolate that is safe for your family.  Always call the manufacturer. It can be adapted for an egg allergy as well. Here are the directions.

Start by preheating your oven to 375 degrees. Prepare two cookie sheets with parchment paper. Measure the oats and put them in the blender and finely chop them. They will get more refined, but you will still have some big pieces, that is fine. Then measure the white flour and mix with the oats and add the wheat flour. Add the baking soda, and sea salt now.  Mix your dry ingredients well.

In a separate bowl add your sugars, softened margarine, and vanilla and stir well. Add your well beaten egg* last to this mixture and stir.
(If your margarine is not softened, I sometimes put it in the microwave for a few seconds, but don’t make it hot, because the eggs and the hot margarine are not a good combo)
Mix together your dry ingredients and your wet ingredients. I do it by hand. Add in the chocolate chips and mix well. You can also add the shredded coconut for more texture. That is optional!

Drop a rounded tablespoon on the cookie sheet, keeping three in a row and one inch apart. Once your oven has reached 375 degrees, put in your batches. Cook 6 minutes, then adjust your pan so everything cooks evenly, turn it around. Add another 6 minutes and they will be done. I found 375 degrees to be very hot for the entire cooking time, so you could even lower the temp to 350 degrees toward the last few minutes.

*You can adapt this recipe if you have an egg allergy in the family by skipping the egg, adding 5 tablespoons of water or more until the flour is of desired consistency. (I skipped the wheat flour too when I was out of it, and it was still delicious, very buttery and you don’t miss the egg at all!)

This batch I made without egg. Also, I did not blend the oatmeal to a fine consistency, which left the batter more chunky. I also added loads of semi-sweet chocolate chips, so they turned out more gooey, still fabulously delicious!  They will be devoured! Definitely go for the bittersweet chocolate versus milk chocolate chips!

choc chips angled

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