Ingredients
Equipment
Method
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, whisk together cane sugar, coconut sugar, melted (cooled) coconut oil, egg, and vanilla until smooth and well combined, about 30 seconds.
- Add dry ingredients to wet ingredients and stir until just combined. Avoid overmixing for soft cookies.
- Fold in rolled oats and chocolate chips with a sturdy spatula until evenly distributed. Dough will be thick.
- Cover the bowl and chill for 45 minutes. This step is crucial to prevent excessive spreading and achieve chewy centers.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 1½ to 2 tablespoons of dough onto the baking sheet, spacing 2–3 inches apart. Bake for 9–11 minutes, until edges are lightly browned and centers look slightly underdone.
- Cool cookies on the baking sheet for several minutes before transferring to a wire rack. They will firm up as they cool.
Notes
Pro Tips:
• Chill the dough for at least 45 minutes to control spreading.
• Let melted coconut oil cool 5 minutes before mixing.
• Don’t overbake — remove when edges are golden and centers look soft. Mix-In Ideas:
½ cup raisins + ½ cup chocolate chips, or try cranberries, walnuts, or white chocolate chips. Storage:
Store in airtight container 2–4 days at room temp. Freeze dough balls up to 3 months — bake from frozen, adding 1–2 minutes.
• Chill the dough for at least 45 minutes to control spreading.
• Let melted coconut oil cool 5 minutes before mixing.
• Don’t overbake — remove when edges are golden and centers look soft. Mix-In Ideas:
½ cup raisins + ½ cup chocolate chips, or try cranberries, walnuts, or white chocolate chips. Storage:
Store in airtight container 2–4 days at room temp. Freeze dough balls up to 3 months — bake from frozen, adding 1–2 minutes.
