Crispy Oatmeal Cookies (Classic Version) - Joyofbaking.com

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate provides antioxidants.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour increases fiber content.

Preheat the oven to 375°F (190°C).

Prepare two baking sheets by lining them with parchment paper or lightly buttering/spraying them with non-stick spray.

In a stand mixer with a paddle attachment, beat 1 cup of unsalted butter until creamy.

Add 1 cup of granulated sugar and 2/3 cup of light brown sugar, mixing until incorporated.

Add 2 large eggs and 1 teaspoon of vanilla extract, along with 1/2 tablespoon of light corn syrup, and mix until combined.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/4 teaspoon of kosher salt, and 1 teaspoon of ground coffee.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Add 1 1/2 cups of rolled oats and 1 1/2 cups of chocolate chips to the batter, mixing until evenly distributed.

Fold in 1 1/2 cups of rice cereal gently into the batter.

Using an ice cream scoop (about 1/4 cup), drop mounds of dough onto the prepared baking sheets, spacing them apart.

Flatten the mounds slightly with fingers.

Bake for 10 to 13 minutes until the edges are golden brown and the centers are still soft.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens