These classic Oatmeal Chocolate Chip Cookies have lower sugar but all the flavor and texture you crave.
– Butter – Sugar – Baking soda – Salt – Egg – Vanilla extract
– Flour – Oats – Coconut – Dried fruit – Chocolate chips
Preheat oven to 350 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds.
Add sugars, cinnamon, baking soda, and salt and beat until combined, scraping down the sides of the bowl as needed.
Beat in egg and vanilla to combine. Beat in flour. I use whole wheat flour here for a little extra flavor.
Stir in oats, coconut, chocolate chips, and dried fruit. You can use all chocolate chips or a mix of chocolate chips and dried fruit.
If you don’t love coconut, you can also just use additional dried fruit or chocolate chips. For the dried fruit you can use cherries, cranberries, raisins, or cut-up dried apricots.
Scoop out teaspoon-size balls and place onto a baking sheet 2 inches apart. Press down slightly.
Bake about 10 minutes or just until edges are set. Cool on pan for 1 minute, then transfer to a wire rack to cool.
Store cookies in an airtight container at room temperature for up to 5 days. Freeze cooled cookies in a freezer bag for up to 3 months.