Weeknight Oatmeal Everything Cookies

This is a super versatile, unique, hearty cookie recipe with very low sugar. They’ve got just about everything you could want in a cookie – coconut, dried fruit, nuts, seeds, chocolate chips. You can swap in and out things you may prefer – like pecans or chopped hazelnuts, different kinds of chocolate chips, etc. You could probably cut the sugar more if you used, say, golden raisins or dried blueberries, which are quite a bit sweeter than the cranberries. The higher the cacao percentage of your chocolate, also, the less sweet the cookies will be. I’ve made them with 100% bars before all chipped up and the rich, cacao-forward flavor is incredible. In short, get fancy. Play around. Make these your weeknight go-to cookie. And keep some in the freezer for late night cravings or, idk, breakfast… 🍪

what you need

1 cup flour

1 1/2 cups rolled oats

1/2 cup (1 stick) butter at room temperature

1 large egg

1 teaspoon vanilla extract

1 tablespoon ground cinnamon

1 tablespoon ground ginger

1 teaspoon nutmeg

1/2 teaspoon baking powder

1/2 cup light or dark brown sugar

1 cup chocolate chips of choice (I prefer these cookies with +70% cacao… I’ve even made them with 100%)

1/2 dried cranberries

1/2 cup unsweetened coconut flakes (flakes, not shredded or grated)

1/2 cup pepitas

how to make it

Heat oven to 350.

Cream the butter and sugar together either with a hand mixer or with a fork until light and fluffy. Add the vanilla and egg, and beat until combined. Stir in flour, spices, and baking powder until a mild dough forms.

Mix in the rolled oats. Then add the coconut, pepitas, chocolate chips, and cranberries, and stir until combined. Mold the cookies into pressed patties (not round balls). This recipe will make somewhere between 15 and 24 cookies depending on how large you make them.

Bake on a cookie sheet for ~15 minutes or until just golden brown. Serve warm.