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Granola in Bowl

Tyler's Oatmeal Cookies

Ingredients 

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  • 3 cups toasted old-fashioned whole rolled oats (toast @350°F for 15 min)

  • 1/2 cup distilled water
     

  • 1 & 1/2 cups flour (rec high quality whole wheat baking flour) (scooped & leveled)

  • 1 tsp ground cinnamon

  • 1 tsp baking soda

  • 3/4 tsp salt
     

  • 1 cup coconut oil, melted quite warm! more heat will melt the sugars and ease the mixing process!

  • 1 cup packed dark brown sugar

  • 1/2 cup shredded coconut (toast @350°F for 5 minutes or until dark golden brown)
     

  • 2 large eggs, ideally at room temperature (heat coconut oil more if using cold eggs)

  • 1-3 Tbsp pure maple syrup (sweeten as desired, I use 2 Tbsp)

  • 2 tsp pure vanilla extract
     

  • 1 cup toasted walnut pieces (toast @375°F for 10 minutes, or @350°F for 15 minutes)

  • 1 & 3/4 cups (12oz) raisins or dark chocolate chips (I am a chocoholic but would recommend the raisins in this recipe)

Instructions 

  • Wash hands.

  • Toast oats, walnuts, and coconut if needed. I rec keeping both on hand, big batches are nice. 

  • In a small bowl, stir water into the oats. Set aside

  • In a medium bowl, whisk the flour, cinnamon, baking soda, & salt together. Set aside.

  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, mix the coconut oil, brown sugar, & shredded coconut together on medium-high speed until combined and creamed (might not be perfect), about 3 minutes. Add the eggs, maple syrup, & vanilla extract, and mix on low speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.

  • Add the dry ingredients to the wet ingredients and mix on low speed until combined.

  • Mix in the oats, walnuts, & raisins (or chocolate chips). Dough will be thick and sticky.

  • Cover and refrigerate the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite firm.

  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.

  • Wash hands.

  • Roll dough into 2 in balls.

  • Place on the baking sheet, flatten slightly (still fairly rounded) with pressure from the palm. Cookies can be as close together as 1 in. 

  • Bake for 12 minutes or until lightly browned on the sides. I am baking at 800 ft above sea level in NE GA, USA. The centers will look very soft (rec to err on the side of less cooked).

  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes.

  • Cookies stay fresh covered at room temperature for up to 1 week.

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