“This post is sponsored by Reynolds and Socialstars; all opinions are my own #ReynoldsCrowd™”
This year is getting off to somewhat of a slow start for us. I think we’ve been sick more days than not, and last week I ended up with this weird virus that affected my eyes. It was basically like a bad case of pink eye in both eyes making my vision blurry for a couple of days and making it impossible to work on the computer. So if you emailed me at the end of last week, I promise I’ll get to it! I just figured you’d appreciate if I actually read what you wrote as opposed to guessing what your email said! While I couldn’t do much that required clear vision, I could eat. 😉 Which is good, because I had a batch of these coconut oil dark chocolate chip oat cookies sitting on the counter just waiting for me to eat them!
I’m usually not much of a cookie person, but after going on a cookie making binge in December, I can’t seem to stop. Besides, you need to bake to keep the house warm when it barely makes it to zero outside!
One thing that I wish I had known about during my cookie making binge is Reynolds Cookie Baking Sheets! I already use their parchment paper because I love how it’s non-stick making it easy to get cookies off the baking sheet without the use of non-stick spray. But these baking sheets are even better.
They’re pre-cut pieces of parchment paper that lay flat on the sheet and are oven safe to 420 degrees. No more cutting sheets of parchment paper to fit your cookie sheets, which is what I was doing all December long! Oh, and clean up? Just toss the parchment paper in the trash, and you’re done. No dirty baking sheets!
Back to the cookies. Since we’ve just come from a month of not so great eating, I figured if I’m going to indulge in cookies, I should at least lighten them up a bit. So, I took my favorite chocolate chip oatmeal cookies and did just that!
These cookies are made with no white flour or butter and a significant reduction in sugar. And the best part is, you won’t even notice! Perfectly chewy with a hint of nuttiness from the oats, these cookies are a great way to enjoy a sweet treat without going overboard! Just don’t forget to pick up some cookie baking sheets, so you can dig into the cookies right away and not have to worry about cleaning up a messy baking sheet!
- 2 C whole wheat flour
- 1½ C regular oats
- 1 tsp baking soda
- ¼ tsp salt
- ½ C coconut oil, melted
- ½ C brown sugar
- ⅓ C sugar
- ¼ C milk
- 2 eggs
- 2 tsp vanilla extract
- ½ C dark chocolate chips
- Preheat oven to 350. Line baking sheet with parchment paper.
- In a large bowl, whisk together flour, oats, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (or with an electric mixer), beat together coconut oil and sugars until smooth and combined. Beat in eggs and vanilla until well-combined, about 2 minutes on medium. Slowly beat in milk.
- Slowly beat dry ingredients into wet ingredients. Stir in dark chocolate chips.
- Drop cookie dough onto prepared baking sheet by heaping tablespoonful. If you like a little flatter cookie, you'll want to gently press down dough before baking as the dough does not spread much during baking.
- Bake for 8-10 minutes or until edges just start to turn light golden brown. Remove baking sheet to wire rack to cool for 5 minutes before removing from pan to cool completely.
- Store in an airtight container.