Ingredients
Scale
- 1 cup (240g) unsalted butter, softened
- 1 ½ cups (300g) light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (200g) rolled oats
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (175g) chocolate chips or chunks
- ½ cup (70g) shredded coconut (optional for a tropical twist)
- Colorful sprinkles or themed edible decorations (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and brown sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract until combined.
- In a separate bowl, whisk together oats, flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in chocolate chips, shredded coconut, and sprinkles (if using).
- Using a tablespoon or cookie scoop, portion out dough onto baking sheets. Flatten slightly.
- Bake for 10-12 minutes until edges are golden brown.
- Remove from oven and let cookies cool on wire racks before serving.
Notes
- For added flavor, sprinkle a few extra sprinkles on top before baking.
- Use coconut or gluten-free oats for dietary preferences.
- Try adding macadamia nuts or candies for extra texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 180 Kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg