Thick & Chewy Oatmeal Coconut Dark Chocolate Cookies {with Cranberries & Millet}

Thick & Chewy Oatmeal Coconut Dark Chocolate Cookies {with Cranberries & Millet}
I’ve had oatmeal cookies on the brain for weeks now. Thin and crispy with a lacy edge, dense and chewy with a smooshy center, sandwiched around buttercream or crumbled over vanilla bean ice cream. I want them all the ways but mostly I just want them in my gob.

Thick & Chewy Oatmeal Coconut Dark Chocolate Cookies {with Cranberries & Millet}

Thick & Chewy Oatmeal Coconut Dark Chocolate Cookies {with Cranberries & Millet}
Since I couldn’t decide on what type of oatmeal cookie I wanted to cram into my face, I sat on the urge for a while. And then I came across Deb from Smitten Kitchen‘s Thick & Chewy Oatmeal Raisin Cookies. This was it. My holy grail of oatmeal cookies. But of course, I can never leave well enough alone so I made a few changes to suit what I wanted and had on hand. Unapologetically dense and seeping with oozy dark chocolate, tart cranberries and crunchy millet. They are the type of cookie you dunk in a glass of milk or cup of tea/coffee without fear of them disintegrating into nothingness. They can hold their own with a glass of milk like no other. They also pair well with a scoop of ice cream wedged between two of them.

Thick & Chewy Oatmeal Coconut Dark Chocolate Cookies {with Cranberries & Millet}
You might think using coconut oil in place of butter would result in a lesser cookie, I certainly would have, but I promise you’ll hardly notice the difference here. They are every bit as rich and delicious as a buttery cookie is/should be. But healthier! Win-win!

Thick & Chewy Oatmeal Coconut Dark Chocolate Cookies {with Cranberries & Millet}
Thick & Chewy Oatmeal Coconut Dark Chocolate Cookies
{with Cranberries & Millet}
adapted from Smitten Kitchen
Makes: 4 dozen cookies
Time: 70 Minutes total {20 minute prep, 30 minute chill, 20 minute bake time}
Notes:
- These could quite easily be made vegan with an egg swap-out.
- Chilling the dough helps make a thicker, chewier cookie. They would be totally delicious without the chill time but likely

thinner and lacier around the edges. I’ll leave that up to your own personal taste.
-Because this makes a HUGE amount of cookies, you can freeze half of recipe very easily. Once you’ve rolled and chilled the balls of dough, pop them in a freezer bag and freeze until you’re ready to bake. Let thaw for 30 minutes before baking when you’re ready.

Ingredients
1 cup coconut oil, softened but not melted (think room-temp butter consistency)
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
3/4 cup all purpose flour
1/2 cup whole wheat flour
3 cups rolled oats
1/4 cup uncooked millet
1/4 cup unsweetened flaked coconut (toasted is even better)
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
3/4 tsp sea salt
1 cup dried cranberries (raisins would work, too!)
1 cup dark chocolate chips or chunksPreheat oven to 350 (if baking cookies on the same day). Prepare two baking sheets with parchment paper.

In a small bowl, cream together the coconut oil and brown sugar. Whisk in the eggs and vanilla and set aside.

In a large bowl, mix the flours, oats, millet, coconut, baking soda, cinnamon, nutmeg and salt.  Add the wet ingredients and stir just until combined and no dry ingredients clumps remain. Fold in the chocolate and cranberries. Spoon clumps of dough just small than a golf ball onto your baking sheets. You should get about 3 1/2 – 4 dozen cookies depending on the size. Place the cookie sheets in the fridge for at least 30 minutes, up to overnight.

Placed chilled cookies into a preheated 350 oven and bake for 20-25 minutes or until edges of cookies and golden brown. Place on a wire rack to cool for 10 minutes, pour yourself a glass of milk or brew some coffee and enjoy!

Comments

    • says

      Hi Sarah!
      Whatever you’d usually use for cookies is probably best. Having not tried either, it’s hard for me to say. I feel like a flax egg might be better for binding but the banana would taste SO GOOD in there, too. If you test it out, let me know how it works for you. <3

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