Chocolate Archives - JoyFoodSunshine

Dairy Free Chocolate Chip Cookies

Laura — Fri, 11 Apr 2025 09:36:00 +0000

Dairy free chocolate chip cookies are made with coconut oil instead of butter. They have crispy edges and gooey centers and chocolate chips in every bite.

Over the years many people have asked me to create a dairy-free version of my famous chocolate chip cookie recipe, so here it is! The most delicious dairy free chocolate chip cookies ever!

It’s easy to make a few simple adjustments and bake amazing dairy-free cookies. In this recipe, coconut oil is used in place of butter.

Then, choose your favorite dairy-free chocolate chips – you’ll be surprised at how many semisweet baking chips are naturally made without milk! And that’s it!

Are eggs dairy?

I want to start by answering a common question, “Are eggs a dairy?” the answer is no!

It is a common misconception that eggs are considered part of the “dairy” food group. They are laid by birds, and are not made of milk products or from the mammary glands of animals and do not contain lactose.

So, these dairy-free chocolate chip cookies do contain eggs. If you’re looking for cookies without eggs, try these vegan chocolate chip cookies or eggless chocolate chip cookies.

Dairy Free Chocolate Chip Cookies: Ingredients & Substitutions

Coconut oil. vegan butter sticks (like Earth’s Balance) is a good substitute.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Egg. You can substitute 3 Tablespoons coconut milk for the egg.

Dairy-Free Chocolate Chips

There are so many great dairy-free chocolate chips on the market. Most semi-sweet chocolate or dark chocolate is naturally dairy-free because it’s made with cocoa butter and not milk. Here are some of my favorite options:

So many companies make dairy-free baking chips, including Whole Foods 365 organic semisweet chocolate chips, Simple Truth Organic semisweet chocolate chips, Trader Joe’s semisweet chocolate chips, Kirkland chips, etc.
Enjoy Life Foods
Equal Exchange chocolate chips
Hu Kitchen chocolate chips
Lily’s chocolate chips, and more.

How to Make Dairy Free Chocolate Chip Cookies

As always, we’ll walk through how to make this recipe step-by-step, and be sure to watch the video for additional guidance.

Begin by beating the coconut oil, granulated sugar and brown sugar in a large bowl until smooth. You can either use a standing mixer with the paddle attachement, a large bowl and a handled mixer, or beat by hand.

Then, add the egg and vanilla and beat until smooth.

Next, add the flour, baking soda, baking powder and salt and beat until combined.

Then, stir in the chocolate chips until evenly distributed throughout the dough.

At this point you can chill the dough for 15 minutes and up to overnight if you prefer. However, this is not required and the cookies bake well without chilling.

Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

Then, bake the dairy free chocolate chip cookies in the preheated oven for 8-10 minutes, or until the cookies are just barely set and beginning to turn light golden brown around the edges.

Let the cookies cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack to cool completely.

Serve

Serve these coconut oil chocolate chip cookies plain, or put some dairy-free vanilla ice cream in between two cookies to make dairy-free cookie sandwiches!

These make a great addition to a cookie tray or dessert table.

Store

Once cooled, store dairy-free chocolate chip cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

I suggest freezing the dough by rolling it into balls and freezing in an airtight container. Thaw to room temperature before baking.

You can also freeze baked cookies in an airtight contianer for up to 1 month.

Dairy Free Chocolate Chip Cookies Recipe FAQS

What is a dairy free butter substitute for chocolate chip cookies?

I tested many, and coconut oil was the best by far. Vegan butter is also a good choice.

Are eggs dairy?

No, eggs are not dairy. Eggs are laid by birds, and are not made of milk products or from the mammary glands of animals and do not contain lactose.

Can I double the recipe?

Yes, you can double the ingredients and make 32 cookies.

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

Dairy-Free Chocolate Chip Cookies

Dairy free chocolate chip cookies are made with coconut oil instead of butter. They have crispy edges and gooey centers and chocolate chips in every bite.

Course cookies, Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Cook Time 10

Cooling 10

Total Time 30

Servings cookies

Calories 211kcal

Author Laura

Cost $5

Equipment

Ingredients

½ cup coconut oil (softened, or vegan butter)
½ cup white sugar
½ cup brown sugar
1 teaspoon pure vanilla extract
1 egg
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon fine sea salt
1 cup dairy-free chocolate chips

US Customary – Metric

Instructions

Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats, set aside.
Beat the the coconut oil, white sugar and brown sugar together until smooth. You can do this in a standing mixer, with a handheld mixer, or by hand.
Then, add the egg and vanilla and beat until smooth.
Add flour, baking soda, baking powder and salt and stir or beat until combined.
Stir in chocolate chips until evenly distributed throughout the dough.
(Optional but not required) Chill the dough for 30 minutes and up to overnight.
Use a 2 Tablespoon cookie scoop to portion out dough, roll it into balls and place it evenly spaced on 2 the prepared baking sheets.
Bake for 8-10 minutes, or until cookies just barely look set and lightly browned around the edges.
Let cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack.

Video

Notes

Ingredient Substitution Notes

Coconut oil. vegan butter sticks (like Earth’s Balance) is a good substitute.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Egg. You can substitute 3 Tablespoons coconut milk for the egg.

Dairy-Free Chocolate Chips

Enjoy Life Foods
Equal Exchange chocolate chips
Hu Kitchen chocolate chips
Lily’s chocolate chips, and more.
So many companies make dairy-free or plant-based baking chips these days, including Whole Foods 365 organic semisweet chocolate chips, Simple Truth Organic semisweet chocolate chips, Trader Joe’s semisweet chocolate chips, etc.

Nutrition

Try these recipes

The Best Chocolate Chip Cookie Recipe Ever

Eggless Edible Cookie Dough

Eggless Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

Dairy-Free Chocolate Peanut Butter Ice Cream

Best Flourless Brownies (Gluten-Free, Paleo)

White Chocolate Brownies

Laura — Sun, 06 Apr 2025 09:13:00 +0000

These white chocolate brownies are fudgy with crinkly tops! They are made with melted white chocolate and white chocolate chips for a delicious twist on a dessert classic!

These white chocolate brownies (not to be confused with blondies), are a sweet twist on classic chocolate brownies.

Made with melted white chocolate instead of semisweet, and no cocoa powder, they are a white chocolate lover’s dream dessert!

Plus, they’re fairly easy to make and only take 5 minutes to mix together and 30 to bake!

White Chocolate Brownies: Ingredients & Substitutions

White chocolate. For melting and the chips, use high-quality, white chocolate made with real cocoa butter (read the ingredients)!
- Bars/discs I recommend: swiss boy white chocolate bars, Valrhona discs,
- Chips I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut. I used Ghirardelli in this post but they’re not made with real cocoa butter! Also try these white chocolate macadamia nut cookies and white chocolate cranberry cookies.
Salted butter. Unsalted butter is a good substitute.
Granulated sugar. white sugar or organic cane sugar are both great choices.
All-purpose flour. make them gluten-free by using an all-purpose gluten-free baking flour.

How to Make White Chocolate Brownies

Let’s walk through this recipe step-by-step, and don’t forget to watch the video.

Begin by preheating the oven to 325 degrees F, (note that this is a lower temperature than regular brownies are baked at). Line an 8×8” baking dish with parchment paper and lightly grease. Set aside.

Then, melt the white chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.

Next, either in the bowl of a standing mixer or in a large bowl with a handheld mixer, beat the eggs and sugar together for 1 minute, until pale and thick.

Then, add the melted white chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.

Next, stir in the flour and sea salt on low speed until just incorporated and there are no lumps.

Lastly, fold in the white chocolate chips (or chopped white chocolate bars)

Bake & Cool

Once the batter is done, spread it into the prepared pan; bake until the top is set and the white chocolate brownies are only very slightly “jiggly” and just barely begin to brown. 30 to 35 minutes

Once brownies are baked, remove from oven and put the pan on a wire cooling rack to cool completely.

Cut & Serve

Use the parchment paper to lift the white chocolate brownies out of the pan, then cut into squares and serve room temperature.

This is one brownie recipe I prefer to serve at room temperature and not warm!

Store

Store leftover white chocolate brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve at room temperature.

Freeze

Freeze individual brownies by wrapping them in plastic wrap and then storing them in an airtight container in the freezer for up to 2 months. Thaw at room temperature slowly.

White Chocolate Brownies Recipe FAQS

What is the difference between a blondie & brownie?

The reason these are white chocolate brownies is because they are made with melted chocolate, white sugar and no leavening agents for a fudgy texture and shiny top. Blondies, on the other hand, are more of a cookie bar with brown sugar, leavening agents, etc.

What is white chocolate vs. white baking chips?

All you have to do is read the ingredient labels to find the answer to this question! White baking chips usually do not container cocoa butter – which is a necessary ingredient to classify something as chocolate of any kind. White baking chips often just contain corn syrup, sugar, and other ingredients. Make sure to use white chocolate bars and chips made with cocoa butter, sugar, and whole milk powder for the best flavor and texture.

White Chocolate Brownies Recipe

These white chocolate brownies are fudgy with crinkly tops! They are made with melted white chocolate and white chocolate chips for a delicious twist on a dessert classic!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 30

Cooling 1

Total Time 1 35

Servings Brownies

Calories 210kcal

Author Laura

Cost $6

Equipment

Ingredients

4 ounces white chocolate
½ cup salted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 ¼ cup all-purpose flour
½ teaspoon fine sea salt
3 ounces white chocolate chips (½ cup)

US Customary – Metric

Instructions

Preheat oven to 325 degrees F, grease an 8×8” baking dish, set aside.
Melt white chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
In the bowl of a standing mixer, beat eggs and sugar together for 30 to 60 seconds, or until pale and thick.
Add melted white chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.
Add flour and sea salt and mix on low speed until just incorporated and there are no lumps.
Stir in chopped white chocolate.
Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly” and just barely begin to brown. 30 to 35 minutes
Once brownies are baked, remove from oven and put the pan on a wire cooling rack to cool completely.

Video

Notes

Ingredient Notes

White chocolate. For melting and the chips, use high-quality, white chocolate made with real cocoa butter (read the ingredients)!
- Bars/discs I recommend: swiss boy white chocolate bars, Valrhona discs,
- Chips I recommend: Whole Foods 365 White Chocolate Baking Chips, Cacaoholic, and Callebaut.
Salted butter. Unsalted butter is a good substitute.
Granulated sugar. white sugar or organic cane sugar are both great choices.
All-purpose flour. make them gluten-free by using an all-purpose gluten-free baking flour.

Store/Freeze

Store leftover white chocolate brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Or wrap them tightly, put them in an airtight container and freeze for up to 2 months.

Thaw at room temperature slowly.

Nutrition

try these recipes

Best Blondies Recipe

White Chocolate Chip Cookies

Best Fudgy Homemade Brownies

White Chocolate Cranberry Cookies

Sugar Cookie Bars

White Chocolate Macadamia Nut Cookies

Chocolate Chip Oat Flour Cookies

Laura — Fri, 04 Apr 2025 08:54:00 +0000

These oat flour chocolate chip cookies have gooey centers with chewy edges and tons of flavor. Oat Flour cookies are naturally gluten-free!

These oat flour chocolate chip cookies are just as delicious as classic chocolate chip cookies!

They have the rich, nutty flavor of oatmeal cookies but with a smooth & gooey “regular” cookie texture. Infused with vanilla and studded with chocolate chips, they truly are irresistible.

Oat flour is also an affordable and easy gluten-free flour substitute, making these a great dessert for those who cannot enjoy gluten (like these gluten-free chocolate chip cookies).

Oat Flour Cookies: Ingredients & Substitutions

Salted Butter. Unsalted butter, vegan butter sticks (like Earth’s Balance) and coconut oil are good substitutes. Also check out my dairy free chocolate chip cookies recipe.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
Oat flour. If you want a gluten-free version, be sure to use oat flour (or oatmeal made into flour) that is certified gluten-free.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.

How to Make Oat Flour

Making oat flour at home is so easy. I almost never buy pre-made oat flour to make these cookies, since we always have oatmeal on hand. Plus, there is a 1:1 ratio of oatmeal to oat flour (meaning 1 cup of oats yields 1 cup of oat flour) – which makes it even easier!

All you do is add the desired amount of oatmeal (for this recipe, it would be 2 cups) to a blending container (preferably a Vitamix), and then blend for 15-20 seconds or until the mixture resembles flour. So easy!

How to Make Oat Flour Cookies

Let’s walk through this oat flour chocolate chip cookies recipe together – and be sure ot watch the video.

Combine oat flour, baking soda, baking powder, and sea salt in a medium bowl, then set it aside.

Next, beat the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute. I suggest using a standing mixer or hand-held mixer.

Then, beat add the egg and vanilla and beat until combined.

Next, add the dry ingredients, beat on low speed until combined.

Then, beat in the chocolate chips on low speed until evenly distributed throughout the dough.

Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.

Then, bake the oat flour chocolate chip cookies in the preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.

Once baked, remove the pan from oven and let the cookies cool on the baking sheet for 5-10 minutes.

After 5 or 10 minutes, transfer the oat flour chocolate chip cookies cookies to a wire rack to cool completely.

Serve

Serve oat flour chocolate chip cookies slightly warm or room temperature.

They are a great addition to any holiday cookie or dessert tray, so don’t forget to check out our dessert recipes or Christmas cookie recipes.

Store

Once cooled, store chocolate chip oat flour cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

I suggest freezing the dough by rolling it into balls and freezing in an airtight container. Thaw to room temperature before baking.

You can also freeze baked cookies in an airtight contianer for up to 1 month.

Oat Flour Chocolate Chip Cookies Recipe FAQS

Does oat flour work well for baking?

Yes, I often use oat flour for baking like in these healthy chocolate zucchini muffins and Greek yogurt pancakes.

Can you use oat flour instead of all-purpose flour for cookies?

You can, however it is not a 1:1 substitution. You need slightly more oat flour than all-purpose flour in a recipe.

Can I double this recipe?

Yes, this recipe is easily doubled.

Oat Flour Chocolate Chip Cookies

These oat flour chocolate chip cookies have gooey centers with chewy edges and tons of flavor. Oat Flour cookies are naturally gluten-free!

Course cookies, Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 10

Cooling 10

Total Time 25

Servings cookies

Calories 223kcal

Author Laura

Cost $5

Equipment

Ingredients

½ cup butter (softened)
½ cup white sugar
½ cup brown sugar
1 teaspoon pure vanilla extract
1 egg
2 cups oat flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
1 cup chocolate chips

US Customary – Metric

Instructions

Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper, set aside.
In a medium bowl, combine oat flour, baking soda, baking powder, and sea salt. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
Add egg and vanilla and beat until combined.
Then, add the dry ingredient mixture and beat until combined.
Beat in the chocolate chips on low speed until evenly distributed throughout the dough.
Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Bake in preheated oven for 8-10 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove from oven and let cool on the baking sheet for 5-10 minutes.
Transfer cookies to a wire rack to cool.

Video

Notes

Ingredient Substitution Notes

Salted Butter. Unsalted butter, vegan butter sticks (like Earth’s Balance) and coconut oil are good substitutes.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
Oat flour. If you want a gluten-free version, be sure to use oat flour (or oatmeal made into flour) that is certified gluten-free.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.

Store

Once cooled, store chocolate chip oat flour cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

I suggest freezing the dough by rolling it into balls and freezing in an airtight container. Thaw to room temperature before baking.

You can also freeze baked cookies in an airtight contianer for up to 1 month.

Nutrition

try these recipes

Best Oatmeal Cookies Recipe

Gluten Free Chocolate Chip Cookies

Flourless Peanut Butter Cookies (Gluten-Free)

Best No Bake Cookies

The Best Chocolate Chip Cookie Recipe Ever

Gluten Free Peanut Butter Blossoms

Oatmeal Chocolate Chip Cookies

Laura — Wed, 26 Mar 2025 20:33:00 +0000

These oatmeal chocolate chip cookies are buttery with crisp edges, soft & chewy centers and chocolate chips in every bite. They’re easy to make- no chilling required!

I take great care to create the most delicious cookie recipes on the internet (my chocolate chip cookies have over 12,000 5-star reviews) – and these perfect chocolate chip oatmeal cookies are truly the best.

There are a few things that set them apart from other oatmeal chocolate chip cookies. One, the generous amount of vanilla and dash of cinnamon in the dough make them irresistibly flavorful.

Two, they’re baked at a slightly higher temperature for a shorter time which yields cookies with the perfect texture – gooey on the inside with crisp edges.

Three, they’re incredibly easy to make and don’t require any chilling (although you can chill them if you prefer). So, you can have the most delicious, buttery, chocolate chip oatmeal cookies ready to eat in under 20 minutes.

Oatmeal Chocolate Chip Cookies: Ingredients & Substitutions

Here are some tested substitutions you can make for the ingredients in this recipe.

All-purpose flour. Gluten-free flour is a great substitute!
Salted butter. unsalted butter and coconut oil both work well (if you use coconut oil, make sure it’s softened and then chill the dough).
Granulated sugar. white sugar and organic cane sugar are the best choices.
Light brown sugar. Use dark brown sugar if you’d like!
Old-fashioned oatmeal. quick cooking oats work well in place of old fashioned, just decrease the amount by ¼ cup.
Semisweet chocolate chips. use your favorite kind of chocolate chips – milk, dark, even white or use butterscotch chips and make these scotchies! Or you can make my famous classic oatmeal cookies or oatmeal raisin cookies!

How to Make Oatmeal Chocolate Chip Cookies

We will walk through this chocolate chip oatmeal cookies recipe step-by-step, and be sure to watch the video for further guidance. I also have an FAQ section above the recipe card to answer common questions.

Begin by preparing two cookie sheets. Line them with parchment paper or silicone baking mats. Also, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).

Then, combine the dry ingredients (flour, salt, cinnamon, baking soda and baking powder), in a bowl to use later.

You could always skip this step and just add the dry ingredients over the combined wet ingredients later on if you prefer. I like mix them together first to make sure they are combined well so they’re added evenly to the dough.

Then, beat the butter and sugars together. Technically you can mix this recipe by hand, however it’s much easier to beat it in a standing mixer, or in a large bowl with a handheld mixer.

You need to beat the butter and sugars together for a full minute to ensure the sugar begins to dissolve and to avoid grainy cookies.

After 1 minute, add the egg and vanilla and beat for an additional minute. Again, I can’t stress the importance of the beating to avoid grainy cookies and undissolved sugar! The dough should be light and fluffy (see the photo below).

Then, add the dry ingredients. This time you just want to beat until the flour mixture is incorporated. I suggest starting on low speed and increasing to high so the ingredients don’t spill out of the mixing bowl.

Next, beat in the oatmeal on medium speed until it’s incorporated into the dough.

Types of Oatmeal

This recipe calls for old-fashioned oats for a chewy texture. You can use quick-cooking oats for a lighter texture (still chewy but just a little less), just decrease the amount by ¼ cup. I don’t suggest using steel cut oats in this recipe.

Lastly, add the chocolate chips and stir them in on low speed until they’re evenly distributed throughout the dough.

Then, use a 2 Tablespoon cookie scoop to measure out portions of cookie dough. I always recommend using a cookie scoop to ensure all your cookies are the same size and bake evenly.

Place the cookie dough balls evenly spaced on the prepared baking sheets (8 cookies per baking sheet).

If you like your chocolate chip oatmeal cookies a little flatter, gently press down the tops of each dough ball very slightly. Or, if you like them nice and thick, skip this step.

Then, bake the oatmeal chocolate chip cookies in the preheated oven for 8 to 10 minutes depending on your preferences. I always bake them closer to 8 minutes for delicious gooey cookies. If you prefer them slightly crispier, then bake a little longer.

You will know they are done when the tops look set and the edges are just barely becoming golden brown.

Let the chocolate chip oatmeal cookies sit on the baking sheet for about 5 to 10 minutes before transferring them to a wire rack to cool completely. Or, enjoy them slightly warm (my favorite).

Serve

Serve these oatmeal chocolate chip cookies room temperature (or slightly warm like stated above). Dunk them in a big glass of milk or put them on a cookie tray with more of your favorite cookie recipes like these chocolate chip cookies, cut out sugar cookies or peanut butter cookies.

Store

Store oatmeal chocolate chip cookies in an airtight container at room temperature for up to 3 days. You can always reheat the cookies in the microwave for a few seconds to restore that fresh-from-the-oven taste and texture.

Freeze

You can freeze baked cookies in an airtight container for up to 1 month. I like to wrap them nice and tight with plastic wrap to ensure they won’t dry out.

Or, I freeze rolled cookie dough balls in an airtight container for up to 2 months. Remove them from the freezer to thaw to room temperature before baking according to the recipe instructions.

Chocolate Chip Oatmeal Cookies Recipe FAQS

Can I double this recipe?

Absolutely, you can double or triple this recipe by clicking the “2X” or “3X” buttons in the recipe card.

What kind of oats are best for oatmeal chocolate chip cookies?

I suggest using old-fashioned oats for the most traditional taste and texture. If you decide to use quick-cooking oatmeal, decrease the amount by ¼ cup.

Can I use brown butter?

Yes! Follow this post which shows you how to brown butter, and then use it in place of the butter in this recipe.

Chocolate Chip Oatmeal Cookies

These oatmeal chocolate chip cookies are buttery with crisp edges, soft & chewy centers and chocolate chips in every bite. They're easy to make- no chilling required!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 10

Cooling 10

Total Time 25

Servings Cookies

Calories 215kcal

Author Laura

Cost $6

Equipment

Ingredients

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon
½ cup salted butter softened
½ cup granulated sugar
½ cup brown sugar packed
1 egg
1 teaspoon pure vanilla extract
1 ½ cups old-fashioned oatmeal
1 cup semisweet chocolate chips

US Customary – Metric

Instructions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Combine the flour, baking soda, baking powder, salt and cinnamon in a medium bowl, then set the dry ingredients aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the softened butter, granulated sugar and brown sugar on medium-high speed for 1 minute.
Add the egg and vanilla and beat on medium-high speed for 1 minute.
Then, add the dry ingredient mixture and beat to combine.
Add the oatmeal and beat on medium speed until incorporated.
Stir in the chocolate chips on low until evenly distributed throughout the dough.
Use a 2 Tablespoon cookie scoop to measure out portions of dough.
Roll the dough into balls and place evenly spaced on the prepared cookie sheets (8 or 9 per cookie sheet).
Gently press down the tops of the oatmeal cookies until they are slightly flattened (if you want thicker cookies, skip this step).
Bake in the preheated oven for 8-10 minutes until the top is just set and the edges are lightly browned.
Let sit on the baking pan for 5 minutes before transferring to a wire rack to cool.

Video

Notes

Ingredient Substitutions

Here are some ingredient substitutions you can make in this recipe:

All-purpose flour. use gluten-free baking flour.

Salted butter. unsalted butter and coconut oil (use softened coconut oil and chill the dough for 1 hour before baking).
Granulated sugar. white sugar and organic cane sugar.
Light brown sugar. dark brown sugar and coconut sugar.
Old-fashioned oatmeal. if using quick cooking oats decrease the amount by ¼ cup.
Semisweet chocolate chips. use your favorite kind of chocolate chips – milk, dark, even white or use butterscotch chips. Or, try my classic oatmeal cookies or oatmeal raisin cookies.

Store

Leftover cookies should be stored at room temperature in an airtight container for up to 3 days.

Freeze

You can freeze baked cookies in an airtight container for up to 1 month (thaw slowly at room temperature).

Or, you can freeze rolled cookie dough in an airtight container for up to 2 months. Remove frozen dough and let it thaw (it only takes 30-60 minutes at room temperature), then bake according to the recipe instructions.

Nutrition

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Brown Butter Blondies

Laura — Sun, 16 Mar 2025 10:05:00 +0000

These brown butter blondies are gooey with a rich caramel flavor making them irresistibly delicious, plus they’re easy to make in 30 minutes. Add your favorite mix-ins to make them your own!

I’m a huge fan of brown butter, so I bake with it as often as I can – and these brown butter blondies are absolutely delicious (also try brown butter chocolate chip cookies).

The browned butter imparts a rich, caramel flavor that sets this recipe apart from the rest. And, they are easy to make in 30 minutes!

Brown Butter Blondies: Ingredients & Substitutions

Brown Butter. You can use salted or unsalted butter to make the brown butter for this recipe. For more tips and tricks – check out this post on How to Brown Butter. (Or make these classic blondies).
Granulated sugar. organic cane sugar and white sugar are great optios.
Light Brown sugar. If you like a deeper, molasses taste, use dark brown sugar.
All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
Vanilla extract. This ingredient is key in this recipe. You could replace it with vanilla bean paste or the seeds of one vanilla bean, if necessary.
Mix-ins. You can choose your favorite mix-ins – or omit them because these browned butter blondies taste amazing without them. Suggestions include (but are not limited to): chocolate chips, white chocolate chips, dried fruit (cranberries, cherries etc.), nuts (pecans, walnuts), cinnamon chips, etc.

How to Make Brown Butter Blondies

We’ll walk through this recipe together, and don’t forget to watch the video.

Begin by preheating your oven to 350 degrees Fahrenheit (177 degrees Celsius) and preparing the baking pan. I suggest lining it with parchment paper for easy removal, but it’s not necessary if you want to serve them straight from the baking dish.

Then, brown the butter. For an in-depth post on how to brown butter click on the link. My greatest tip is to brown butter over medium-low heat in a thick-bottomed pan. Low and slow is key!

Then, transfer the browned butter to a glass mixing bowl to cool slightly.

While the brown butter is cooling, combine the flour, baking powder, and salt in a small bowl and set it aside.

Then, stir the brown sugar and granulated sugar into the cooled brown butter until combined.It’s important to make sure there aren’t any hard lumps of brown sugar left in the batter.

Then, add the eggs and vanilla to the butter/sugar mixture and stir until mixture is smooth.

Next, add the dry ingredients and stir until they are just combined, be careful not to over-mix the batter.

Fold in your preferred mix-ins until evenly distributed throughout the batter. Here are some mix-in suggestions:

Baking chips. white chocolate, semisweet chocolate, butterscotch chips, etc.
Nuts. pecans, walnuts, etc.
Chopped candy. you can chop up peanut butter cups, your favorite chocolate or candy bars and put them in the batter.

Then, spread the batter evenly in the prepared baking dish.

Bake for 22-25 minutes, or until the top is golden-brown and shiny (If you like fudgier brown butter blondies bake for 25 minutes, for cakier blondies bake for 30 I recommend 25).

Transfer the baking pan to a wire cooling rack and let the blondies cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).

Once cooled, use the parchment paper to lift the browned butter blondies out of the pan, then cut into squares and serve

Serve

I enjoy serving these warm with a scoop of vanilla ice cream and a drizzle of caramel sauce or chocolate sauce.

Or, you can simply serve them room temperature or slightly warm. I personally love them a little warm even though they’re not as sturdy as when they’re cooled to room temperature.

Store

Store leftover brown butter blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Serve at room temperature or slightly warmed in the microwave to restore the fresh-from-the-oven texture.

Freeze

Freeze individual blondies by wrapping them in plastic wrap and then storing them in an airtight container in the freezer for up to 2 months. Thaw at room temperature slowly or in the microwave.

Brown Butter Blondies Recipe FAQS

How do you brown butter?

I have a very in-depth post showing you how to brown butter perfectly! I suggest checking it out to learn how.

Can I double this recipe?

Yes, double the ingredients and bake in an 9×13″ baking dish.

Will a metal baking dish affect baking time?

Yes, if using metal I suggest decreasing baking time by 3-5 minutes. I suggest baking blondies in a ceramic or glass baking dish for the best results.

Brown Butter Blondies

These brown butter blondies are gooey with a rich caramel flavor making them irresistibly delicious, plus they're easy to make in 30 minutes. Add your favorite mix-ins to make them your own!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 22

Cooling 30

Total Time 1 8

Servings Blondies

Calories 170kcal

Author Laura

Cost $4

Equipment

Ingredients

½ cup browned butter
¼ cup granulated sugar
⅔ cup light brown sugar (packed)
2 eggs
1 tsp pure vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking powder
½ tsp sea salt
1 cup mix ins (pecans, chocolate chips, etc.)

US Customary – Metric

Instructions

Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius).
Line an 8×8” square baking pan with parchment paper and lightly grease. Set aside.
Brown the butter. Then, transfer the browned butter to a glass mixing bowl to cool slightly.
In a small bowl, mix together flour, baking powder, and salt. Set aside.
Then, stir the brown sugar and granulated sugar into the cooled brown butter until combined.
Add eggs and vanilla to the butter/sugar mixture and stir until mixture is smooth.
Add dry ingredients and stir until all the ingredients are just combined, be careful not to over-mix the batter.
Fold in preferred mix-ins until evenly distributed.
Spread the batter evenly in the prepared baking dish.
Bake for 22-25 minutes, or until the top is golden-brown and shiny (If you like fudgier blondies bake for 25 minutes, for cakier blondies bake for 30 I recommend 25).
Place baking pan on a wire cooling rack and let the bars cool in the pan for at least 30 minutes (preferably longer, they hold up better as they cool).
Use the parchment paper to lift the cookie bars out of the pan, then cut into squares and serve.

Video

Notes

*Nutrition information calculated based on this recipe making 16 blondies.

Ingredient Substitution Notes

Brown Butter. You can use salted or unsalted butter to make the brown butter for this recipe. For more tips and tricks – check out this post on How to Brown Butter. (Or make these classic blondies).
Granulated sugar. organic cane sugar and white sugar are great optios.
Light Brown sugar. If you like a deeper, molasses taste, use dark brown sugar.
All-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
Fine Sea salt. If you use table salt (iodized) I recommend halving the salt.
Vanilla extract. This ingredient is key in this recipe. You could replace it with vanilla bean paste or the seeds of one vanilla bean, if necessary.
Mix-ins. You can choose your favorite mix-ins – or omit them because these browned butter blondies taste amazing without them. Suggestions include (but are not limited to): chocolate chips, white chocolate chips, dried fruit (cranberries, cherries etc.), nuts (pecans, walnuts), cinnamon chips, etc.

Store

Freeze

Freeze individual blondies by wrapping them in plastic wrap and then storing them in an airtight container in the freezer for up to 2 months. Thaw at room temperature slowly or in the microwave.

Nutrition

Try these recipes

How to Brown Butter

Best Blondies Recipe

Brown Butter Chocolate Chip Cookies

Chocolate Chip Cookie Bars

M & M Cookie Bars

Sugar Cookie Bars

Eggless Chocolate Chip Cookies

Laura — Sun, 16 Feb 2025 10:17:00 +0000

These eggless chocolate chip cookies have crisp edges and chewy centers with chocolate chips in every bite. They are so delicious no one can tell they don’t contain eggs.

Over the years, I have had lots of requests for an eggless chocolate chip cookie recipe adapted from my famous chocolate chip cookies. So, I tested many different egg substitutes to create the most delicious egg-free chocolate chip cookies ever!

I share my #1 egg substitute for the best classic eggless chocolate chip cookies, as well as a four additional options that also taste amazing.

If you have someone in your life with an egg allergy, or you just aren’t loving the price of eggs these days, this egg free chocolate chip cookie recipe is for you!

Eggless Chocolate Chip Cookies: Ingredients & Substitutions

Salted Butter. Unsalted butter, vegan butter sticks (like Earth’s Balance) and coconut oil are good substitutes. See my vegan chocolate chip cookie recipe for a vegan version of these cookies, or if you just want dairy-free, try these dairy-free chocolate chip cookies.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. for a stronger molasses taste, use dark brown sugar.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.

Egg Substitutes

I wrote this recipe using 3 Tablespoons (#1) heavy cream in place of 1 egg. It is, by far, the most delicious egg substitute I tried (and I tried many). It yields the most authentic chocolate chip cookie taste, so much so that you can’t even tell the difference! Here are some additional egg substitute options in the order we felt yielded the most authentic taste and texture.

#2 coconut milk – use 3 Tablespoons full-fat coconut milk in place of 1 egg. This is almost exactly the same as using heavy cream!
#3 applesauce – use 3 Tablespoons of applesauce for 1 egg. Cookies made with applesauce are delicious, but it does impart a very subtle fruity taste and the cookies are flatter.
#4 chia or flax “egg” – combine 2 ½ Tablespoons of ground chia seeds or flaxseeds with 5 Tablespoons of hot water. Let sit until thickened and use in place of 1 egg.
#5 – Egg replacer. This is very easy to use yields delicious cookies. Follow the directions on the package.

How to Make Eggless Chocolate Chip Cookies

The only difference in making egg free chocolate chip cookies vs. the classics is using cream instead of egg! We’ll walk through the recipe together, and don’t forget to watch the video.

Begin by preheating the oven to 375 degrees Fahrenheit (190 degrees Celsius) and lining 2 large baking sheets with parchment paper or silicone baking mats.

Next, beat the butter, white and brown sugar together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer for 1 minute.

It’s important to beat the mixture well so the sugar dissolves and you don’t end up with grainy cookies.

Then, add the vanilla and heavy cream and beat until combined.

Note. you can beat this recipe by hand, but using a standing or hand mixer is much preferred!

Next, add the flour, baking soda, baking powder and salt and beat until just incorporated.

Then, stir or beat in the chocolate chips until evenly distributed throughout the dough.

Next, use a 2 Tablespoon cookie scoop to portion out dough, roll it into balls and place them evenly spaced on 2 the prepared baking sheets. I suggest about 8 per baking sheet!

Bake the eggless chocolate chip cookies for 8-10 minutes, or until they just barely look set and are lightly browned around the edges.

Baking time is key. Just like in my famous chocolate chip cookies. Don’t over bake!

Remove them from the oven and let the cookies cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack. Doing this helps the cookies set a little so they don’t fall apart when they’re being transferred to the cooling rack.

Serve

Serve eggless chocolate chip cookies slightly warm or room temperature.

They are a great addition to any holiday cookie or dessert tray, so don’t forget to check out our dessert recipes or Christmas cookie recipes.

Store

Once cooled, store eggless chocolate chip cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

Freeze the dough before baking. Roll the dough into balls and freeze it in a single layer (or use parchment paper to separate the layers) in an airtight container for up to 2 months.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
Freeze baked cookies. To freeze baked egg free chocolate chip cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.
- To thaw: let the cookies sit at room temperature until soft.

Eggless Chocolate Chip Cookies Recipe FAQS

What is the best egg substitute for chocolate chip cookies?

Heavy cream is the best egg substitute for chocolate chip cookies. Use 3 Tablespoons heavy cream to replace 1 egg. Other substitutes include coconut milk, applesauce, and chia or flax eggs (see instructions in the recipe card).

Can I double this recipe?

Yes double the ingredients and bake in 4 batches, or on a larger cookie sheet.

Do eggless cookies taste like cookies with eggs?

Yes! I did a taste test with my entire family and everyone said they tasted exactly the same!

Eggless Chocolate Chip Cookies

These eggless chocolate chip cookies have crisp edges and chewy centers with chocolate chips in every bite. They are so delicious no one can tell they don't contain eggs.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 8

Cooling 10

Total Time 23

Servings Cookies

Calories 211kcal

Author Laura

Cost $4

Equipment

Ingredients

½ cup salted butter (softened)
½ cup white sugar
½ cup brown sugar
1 teaspoon pure vanilla extract
3 Tablespoons heavy cream
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
1 cup chocolate chips (6 oz)

US Customary – Metric

Instructions

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line 2 large baking sheets with parchment paper or silicone baking mats, set aside.
Beat butter, white and brown sugar together in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer for 1 minute.
Then, add the vanilla and heavy cream and beat until combined.
Add flour, baking soda, baking powder and salt and beat until combined.
Stir in chocolate chips until evenly distributed throughout the dough.
Use a 2 Tablespoon cookie scoop to portion out dough, roll it into balls and place it evenly spaced on 2 the prepared baking sheets.
Bake for 8-10 minutes, or until cookies just barely look set and lightly browned around the edges.
Let cool on the baking sheet for 5-10 minutes before transferring to cool completely on a wire cooling rack.

Video

Notes

Egg Substitutes

Listed in the order I think yields the best results in taste and texture!

#1 heavy cream in place of 1 egg. It is, by far, the most delicious egg substitute, yielding the best cookies!

#2 coconut milk – use 3 Tablespoons full-fat coconut milk in place of 1 egg – just as delicious as heavy cream but some people can taste a slight coconut flavor.

#3 applesauce – use 3 tablespoons applesauce for 1 egg.

#4 chia or flax “egg” – combine 2 ½ Tablespoons of ground chia seeds or flaxseeds with 5 Tablespoons of hot water. Let sit until thickened and use in place of 1 egg.

#5 – Egg replacer. Follow the directions on the package.

Ingredient Substitution Notes

Salted Butter. Unsalted butter, vegan butter sticks (like Earth’s Balance) and coconut oil are good substitutes.
Granulated sugar. I recommend using organic cane sugar or regular white sugar.
Light brown sugar. dark brown sugar or coconut sugar both work well.
All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
Fine sea salt. If using iodized table salt, decrease the amount by half.
Chocolate chips. use your favorite: semisweet, dark, milk or even white chips.

Store

Once cooled cookies cookies in an airtight container at room temperature for 3-5 days.

Freeze

Freeze the dough before baking. Roll the dough into balls and freeze it in a single layer (or use parchment paper to separate the layers) in an airtight container for up to 2 months.

To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.

Freeze baked cookies. To freeze baked egg free chocolate chip cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 months.

To thaw: let the cookies sit at room temperature until soft.

Nutrition

try these recipes

Vegan Chocolate Chip Cookies

The Best Chocolate Chip Cookie Recipe Ever

Chocolate Peanut Butter Oatmeal Bars

Best No Bake Cookies

Puppy Chow Recipe (Muddy Buddies)

Chocolate Chip Cookie Bars

Caramel Cookie Bars

Laura — Fri, 07 Feb 2025 10:07:00 +0000

In this caramel cookie bars recipe, a delicious caramel filling is baked between two layers of gooey chocolate chip cookie dough then topped with flaky sea salt!

These caramel cookie bars are pure dessert decadence. Adapted from my famous chocolate chip cookie bars recipe, these are a delicious, bakery-quality treat.

A buttery chocolate chip cookie bar is filled with a rich caramel filling then topped with flaky sea salt. They are crispy on the outside and gooey in the center – perfect served slightly warm with a scoop of vanilla ice cream.

Salted Butter. unsalted butter, ghee or coconut oil are all good substitutes. Or, try using brown butter.
Granulated sugar. white or organic cane sugar are great choices.
Light brown sugar. use dark brown sugar if you prefer a stronger molasses taste.
All-purpose flour. I recommend using unbleached, all-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
Chocolate chips. Choose your favorite – milk, dark, semisweet, even white chocolate chips are great choices.
Caramels/Heavy Cream. You can use this caramel sauce recipe in place of the caramels and heavy cream. Half and half is a good substitute for heavy cream.

Let’s walk through this caramel cookie bars recipe step-by-step. Don’t forget to watch the video for further guidance.

Begin by preheating the oven and preparing your baking pan.

Make the Caramel Filling

Then, because the caramel filling has to cool, prepare it before you make the rest of the recipe!

Add heavy cream and caramels to a medium saucepan.

Then, warm the ingredients over medium heat, stirring constantly, until the caramels are melted.

Next, transfer the caramel to a class measuring cup or bowl, set aside to cool slightly.

While the caramel filling is cooling, make the cookie bar dough. Begin by mixing the flour, baking soda, baking powder, and salt together in a small bowl, then set aside.

Next, either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, cream together the butter, light brown sugar and granulated sugar for 1 minute.

Then, add the egg and vanilla to the butter/sugar mixture and beat for an additional 1 minute.

Then, add the dry ingredient mixture and beat until combined.

Stir or beat in the chocolate chips until evenly distributed throughout the dough.

Assemble

Press ⅔ of the cookie dough into the prepared pan. Use your fingers to make a “well’ in the cookie dough so the edges are slightly raised (see photos below).

Then, carefully and evenly pour the caramel over the bottom layer into the “well”

Gently place the remaining cookie dough over the caramel, covering as much of the caramel as possible.

Bake & Cool

Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.

Once baked, remove the caramel cookie bars from the oven, and immediately sprinkle the top with flaky sea salt.

Cut & Serve

Let the caramel cookie bars cool completely on a wire cooling rack. They are much easier to cut when cooled.

Cut into squares and serve. If you want to serve warm, I suggest letting the bars cool, cutting them then reheating gently in t e oven or microwave.

Store/Freeze

Store leftover caramel cookie bars in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13″ glass baking dish.

Can I use homemade caramels?

You can use this homemade caramel recipe, and mix them with cream like the recipe states. Or, you can make homemade caramel sauce in place of the cream and caramels.

Caramel Cookie Bars

In this caramel cookie bars recipe, a delicious caramel filling is baked between two layers of gooey chocolate chip cookie dough then topped with flaky sea salt!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 25

Cooling 2

Total Time 2 45

Servings Bars

Calories 265kcal

Author Laura

Cost $7

Equipment

Ingredients

½ cup butter softened
½ cup granulated sugar
½ cup light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon sea salt
1 cup chocolate chips (6 oz)

Caramel Layer**

20 caramels (5.5 oz)
¼ cup heavy whipping cream

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
Line a 9×9” square baking pan with parchment paper and lightly grease. Set aside.

Make the Caramel

Add heavy cream and caramels to a medium saucepan.
Warm over medium heat, stirring constantly, until caramels are melted.
Transfer the caramel to a class measuring cup or bowl, set aside to cool slightly.

Make the Cookie Dough

In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar.
Add egg and vanilla to the butter/sugar mixture and beat for 1 minute.
Add dry ingredients and beat until all the ingredients are thoroughly combined.
Stir in the chocolate chips.

Assemble

Press ⅔ of the cookie dough into the prepared pan. Use your fingers to make a “well’ in the cookie dough so the edges are slightly raised (see photos).
Then, carefully and evenly pour the caramel over the bottom layer into the “well”
Gently place the remaining cookie dough over the caramel, covering as much of the caramel as possible.

Bake & Cool

Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
Remove from oven, and immediately sprinkle the top of the cookie bars with flaky sea salt.

Video

Notes

Ingredient Substitution Notes

Salted Butter. unsalted butter, ghee or coconut oil are all good substitutes. Or, try using brown butter.
Granulated sugar. white or organic cane sugar are great choices.
Light brown sugar. use dark brown sugar if you prefer a stronger molasses taste.
All-purpose flour. I recommend using unbleached, all-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
Chocolate chips. Choose your favorite – milk, dark, semisweet, even white chocolate chips are great choices.
**Caramels/Heavy Cream. You can use this caramel sauce recipe in place of the caramels and heavy cream. Half and half is a good substitute for heavy cream.

Store/Freeze

Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition

Try these recipes

Caramel Sauce Recipe

Caramel Brownies

Caramel Cookies

Caramel Apple Dip

Homemade Caramel Recipe

Chocolate Chip Cookie Bars

Best Oatmeal Cookies Recipe

Laura — Thu, 06 Feb 2025 09:00:00 +0000

This is the best oatmeal cookie recipe ever. These oatmeal cookies are buttery and perfectly sweet with crispy edges & soft and chewy centers. They’re easy to make – no chilling required. Add your favorite mix-ins to make them your own!

I am passionate about making the most delicious cookie recipes, and I can say with confidence that these are truly the best oatmeal cookies ever.

They are buttery with hints of cinnamon and vanilla. The edges are chewy and slightly crispy but the inside is soft and gooey – especially when they’re fresh from the oven.

They are made with ingredients you probably have on hand in your pantry and fridge, and don’t need to be chilled.

But don’t just take my word for it, with over 450 5-star reviews , this oatmeal cookie recipe lives up to its name.

I just made these oatmeal cookies and they are really the best I’ve ever had. I have made some of your other cookies as well and haven’t had a fail yet. You certainly know how to make a cookie, and now so do I.
– Dianne

View More Comments

Also, try my chocolate chip cookies, peanut butter cookies, cut-out sugar cookies, and more!

Salted Butter. Unsalted butter and coconut oil are both great substitutes!
All-purpose flour. Use gluten-free flour (and oats) to make this recipe gluten-free!
Old-fashioned oatmeal: quick oats work well too, the cookies will just be a little less chewy.
Light brown sugar. dark brown sugar works great, and imparts a bolder molasses taste.
Granulated sugar. I suggest using white sugar or organic cane sugar for the best results.
Fine Sea Salt. if using iodized table salt, decrease the amount by half.
Mix-ins. Adding mix-ins is optional. Some possibilities include: chocolate chips (oatmeal chocolate chip cookies), raisins (try these oatmeal raisin cookies and oatmeal butterscotch cookies), white chocolate chips, cinnamon chips etc.

How to Make Oatmeal Cookies

Let’s walk through how to make oatmeal cookies step-by-step, and don’t forget to watch the video for further guidance..

Begin by lining two cookie sheets with parchment paper or silicone baking mats.

Then, combine the flour, salt, cinnamon, baking soda and baking powder in a small bowl and set the dry ingredients aside.

Next, cream the butter and sugars together on speed for about 1 minute. You may need to pause, scrape down the sides of the bowl and continue beating.

You can also use a large mixing bowl and a hand mixer if you do not have a standing mixer, or simply beat the cookies by hand.

Then, add the egg and vanilla extract and beat for and additional 1 minute. The beating is very important, so I suggest you set a timer to ensure you beat for the correct amount of time.

Getting the mixture night and light and fluffy is a key step in making the perfect oatmeal cookies! I suggest even setting a timer so you make sure to beat the mixture enough!

After 1 minute, add the dry ingredients and beat until they are just combined.

Next, add the oatmeal and beat it’s evenly distributed in the dough. Then, add the mix-ins, if desired. At this point, you can refrigerate the dough in an airtight container and bake later.

Here are some mix-in suggestions:

Chocolate chips (obviously)
White chocolate chips
Raisins (try my oatmeal raisin cookies)
Dried fruit (cranberries, raspberries, blueberries, etc.)
Cinnamon chips (YUM)
Nuts (walnuts, pecans, sliced almonds, etc.)

Bake & Cool

Once the dough is ready, use a cookie scoop (I suggest using a 1 ½ to 2 Tablespoon scoop) to portion and roll it into smooth balls.

Then, place the oatmeal cookies evenly spaced, on the prepared baking sheets (8 to 9 per sheet).

Once the dough balls are on the parchment paper, gently press the tops down. This will ensure even baking. Or, if you like puffier, thicker cookies – skip this step.

Then, bake the oatmeal cookies in the preheated oven. If you have a convection oven you can bake two trays at a time. If not, I recommend only baking one tray at a time.

Let the cookies sit on the baking sheet for about 5 minutes after they are removed from the oven.

After 5 minutes, transfer the oatmeal cookies to a wire rack to cool.

If desired, once the cookies are cool, make vanilla icing and dip them in to make an extra special treat like these iced oatmeal cookies!

Serve

I love eating these oatmeal cookies slightly warm for the maximum gooeyness! But they taste amazing warm or room temperature. Serve them with your favorite cookie recipes or on a holiday cookie tray.

You can also serve them as cookie ice cream sandwiches with vanilla ice cream in the middle, or use them to make oatmeal cream pies.

Store or Freeze Oatmeal Cookies

Store oatmeal cookies in an airtight container at room temperature for up to 5 days, or in the freezer for up to 2 months.

Roll the dough into balls and place in a single layer in an airtight container or bag.
Freeze for up to 1 month.
To bake: remove dough from the freezer and let it come to room temperature. Then bake according to the recipe instructions.

Can I double this recipe?

Absolutely, double the ingredients and you will make 36 cookies.

What are the most common mistakes when making oatmeal cookies?

Over-baking. Pull them out when they still look a little gooey.
Too much flour. Use the the “scoop and level” method if you don’t have a kitchen scale. Or use a kitchen scale and the metric measurements listed in the recipe card.
Over-mixing. Don’t mix the wet and dry ingredients together for too long.
These mistakes lead to dry cookies!

Are old fashioned oats and quick oats the same?

No! old-fashioned (or rolled) oats are whole-grain oat kernels that have been rolled flat. Quick-cooking oats are also rolled, but the oat kernel is cut into smaller pieces so it can cook faster.

How do you know when oatmeal cookies are done?

They are done when the top is just barely set and the edges begin to crack slightly.

Can you use quick oats instead of old fashioned in oatmeal cookies?

Yes, you can, just be aware that it will change the texture of the oatmeal cookies. I also suggest reducing the amount by about 2 Tablespoons.

What gives oatmeal cookies chewy texture?

A combination of butter/sugar/eggs, rolled oats and proper baking time/temperature will result in perfectly chewy oatmeal cookies.

Can I use brown butter in this recipe?

Yes, absolutely. Follow my detailed guide on How to Brown Butter. Then use it in this recipe.

Why did my oatmeal cookies take longer to bake?

It’s possible your oven isn’t heating properly. Buy an inexpensive oven thermometer to ensure your oven is heating correctly.

Oatmeal Cookies Recipe

This is the best oatmeal cookie recipe ever. They are buttery and perfectly sweet with crispy edges & soft and chewy centers. They're easy to make – no chilling necessary.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 25

Servings cookies

Calories 133kcal

Author Laura

Cost $6

Equipment

Ingredients

1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
½ cup salted butter (softened)
½ cup granulated sugar
½ cup light brown sugar (packed)
1 egg
1 teaspoon pure vanilla extract
1 ½ cup old-fashioned oatmeal
1 cup mix-ins (chocolate chips, raisins, cinnamon chips, etc.)

US Customary – Metric

Instructions

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).
Line two large baking sheets with silicone baking mats or parchment paper. Set aside.
Combine the flour, baking soda, baking powder, salt and cinnamon in a small bowl. Set aside.
Put softened butter, granulated sugar and brown sugar in the bowl of a standing mixer and beat for 1 minute, or until light and fluffy.
Add egg and vanilla and beat on medium-high speed for 1 minute.
Add the dry ingredient mixture and beat on medium speed until combined.
Then, beat in the oatmeal on low speed.
If desired, beat in mix ins until evenly distributed in the dough.
Use a 1 ½ to 2 Tablespoon cookie scoop to measure out portions of dough.
Roll the dough into balls and place evenly spaced on the prepared cookie sheet – about 1 ½ inches apart.
Gently press down the tops of the oatmeal cookies until they are slightly flattened.
Bake in preheated oven for 8-10 minutes until the top is just set and the edges are lightly browned.
Let the oatmeal cookies sit on the baking pan for 5 minutes before transferring to a wire rack to cool.

Video

Notes

Ingredient Substitutions

Note, this recipe is best when made as written, but here are some common substitutions that work well for the ingredients listed in bold:

Salted Butter. Unsalted butter or coconut oil.
All-purpose flour. gluten-free flour (all purpose, baking flour)
Old-fashioned oatmeal: Quick oats.
Light brown sugar. dark brown sugar or coconut sugar.
Granulated sugar. organic cane sugar.

Mix-In Suggestions

Baking chips: chocolate chips (oatmeal chocolate chip cookies), white chocolate chips, peanut butter chips, and cinnamon chips, butterscotch chips (scotchies)
Dried fruit: raisins (oatmeal raisin cookies), cranberries, raspberries, blueberries, etc.
Nuts: walnuts, pecans, sliced almonds, etc.

Store/Freeze Baked Cookies

Store oatmeal cookies in an airtight container at room temperature for 3-5 days, or in the freezer for up to 2 months.

Thaw at room temperature or by gently warming in the microwave or oven.

Freeze the Dough

Roll the dough into balls, place in an airtight container (or bag) and freeze for up to 1 month.

To bake: remove dough from the freezer and let it thaw at room temperature. Then bake according to the recipe instructions.

Nutrition

This post was originally published in 2019, but I update it regularly to help ensure your baking success!

Best Oatmeal Raisin Cookies

Oatmeal Chocolate Chip Cookies

The Best Chocolate Chip Cookie Recipe Ever

Best Cut Out Sugar Cookie Recipe

Brown Butter Chocolate Chip Cookies

Oatmeal Butterscotch Cookies (Scotchies)

Peanut Butter Cup Brownies

Laura — Sun, 02 Feb 2025 09:44:00 +0000

These peanut butter cup brownies are a chocolate & peanut butter lover’s dream dessert. A rich, chocolatey, fudgy homemade brownie base is stuffed and topped with peanut butter cups.

Brownies are my favorite dessert, and chocolate & peanut butter is my favorite flavor combination – so these peanut butter cup brownies rank high oh my list of most-craved desserts (also, try these peanut butter cup cookies)!

The brownie, which is rich and fudgy with a beautiful crinkly top – is made from scratch then stuffed with peanut butter cups.

Finished off with a few chopped peanut butter cups on top and some flaky sea salt (chef’s kiss to any recipe), these peanut butter cup brownies are absolutely irresistible.

Peanut Butter Cup Brownies: Ingredients & Substitutions

All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.
Sea Salt. I recommend using fine sea salt. If you use iodized table salt decrease the amount of salt by half.
Semisweet chocolate. Use chocolate chips, chopped bars, discs, etc. the form doesn’t matter because it’s being melted.
Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.
Granulated sugar. white or organic cane sugar are the best choices.
Peanut Butter Cups. Choose your favorite peanut butter cups. I love unreal cups or Justin’s!

How to Make Peanut Butter Cup Brownies

Let’s walk through this peanut butter cup brownies recipe together, and don’t forget to watch the video!

Begin by preheating your oven to 350 degrees F and lining a 9×9” baking dish with parchment paper.

Then, combine the flour, cocoa powder and sea salt in a small bowl.

Next, melt the chocolate and butter in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy, then set aside to cool slightly.

Then, beat the eggs for 1 minute – either in the bowl of a standing mixer fitted with the wire whisk attachment, or in a large bowl with a handheld mixer.

Next add the sugar and beat for an additional 1 minute, until sugar is dissolved, and mixture is thick.

Then, stir in the melted chocolate/butter mixture and vanilla on low speed until the batter is smooth.

Next, add the dry ingredients and mix on low speed until just incorporated and there are no lumps.

Assemble

Now it’s time to assemble the peanut butter cup brownies. Begin by spreading ⅔ of the batter evenly into the prepared pan.

Then, add a layer of 12 peanut butter cups in 3 rows of 4.

Next, gently spread the remaining batter over the peanut butter cups.

Then, chop 4-6 peanut butter cups for into large pieces and gently press them into the top of the peanut butter cup brownies.

Bake & Cool

Bake the assembled peanut butter cup brownies in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.

Once they are baked, remove the brownies from the oven and immediately sprinkle the top with flaky sea salt.

Place the brownie pan on a wire cooling rack to cool completely.

Cut & Serve

Cut into 9 or 16 squares and serve. I suggest serving them as-is, or slightly warm with a scoop of vanilla ice cream or chocolate peanut butter ice cream.

Store

To keep peanut butter cup brownies fresh, store them in an airtight container. They will last at room temperature for 3 days, or in the refrigerator for up to a week.

Freeze

I recommend wrapping the brownies tightly in plastic wrap or vacuum sealing them, then store the wrapped brownies in an airtight container or plastic bag in the freezer for up to 2 months.

Peanut Butter Cup Brownies Recipe FAQS

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13″ baking dish (glass or ceramic) for 30 to 35 minutes.

Can I put peanut butter in the brownie batter?

To do this, use this recipe: chocolate peanut butter brownies.

Peanut Butter Cup Brownies

These peanut butter brownies are a chocolate & peanut butter lover’s dream dessert. A rich, chocolatey, fudgy homemade brownie base is stuffed and topped with peanut butter cups.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 25

Cooling 30

Total Time 1 5

Servings brownies

Calories 245kcal

Author Laura

Cost $6

Equipment

Ingredients

¾ cup all-purpose flour
1 Tabespoon cocoa powder
¼ teaspoon fine sea salt
6 ounces semisweet chocolate (1 cup)
½ cup salted butter
2 large eggs
¾ cup granulated sugar
2 teaspoons pure vanilla extract
12 peanut butter cups (6.6 ounces)
Flaky sea salt for topping optional, but recommended

US Customary – Metric

Instructions

Preheat oven to 350 degrees F, line a 9×9” baking dish with parchment paper and lightly grease, set aside.

Make the Brownie Batter

Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside.
In the bowl of a standing mixer, beat eggs for 1 minute or until pale and thick.
Add sugar and beat for an additional 1 minute, until sugar is dissolved, and mixture is thick.
Stir in the melted chocolate/butter mixture and vanilla on low speed until the batter is smooth.
Add dry ingredients, mix on low speed until just incorporated and there are no lumps.

Assemble

Evenly spread ⅔ of the batter into the prepared pan.
Then, add a layer of 12 peanut butter cups (see photos)
Gently spread the remaining batter over the peanut butter cups.
Chop 4-6 peanut butter cups for into large pieces
Gently press into the top of the brownies.

Bake & Cool

Bake in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.**
Remove from oven, and immediately sprinkle the top of the brownies with flaky sea salt.
Place the brownie pan on a wire cooling rack to cool completely.
Cut into squares and serve.

Video

Notes

Ingredient Notes/Substitutions

All-purpose flour. For a gluten-free version, substitute a 1:1 gluten-free all purpose flour blend.

Sea Salt. I recommend using fine sea salt. If you use iodized table salt decrease the amount of salt by half.

Semisweet chocolate. Use chocolate chips, chopped bars, discs, etc. the form doesn’t matter because it’s being melted.

Salted butter. Unsalted butter, coconut oil and gee all work well in this recipe.

Granulated sugar. white or organic cane sugar are the best choices.

Peanut Butter Cups. Choose your favorite peanut butter cups. I love unreal cups or Justin’s!

Store

Store in an airtight container at room temperature for 3 days, or in the refrigerator for up to a week.

Freeze

Wrap the brownies tightly in plastic wrap or vacuum seal them, then store the wrapped brownies in an airtight container or plastic bag in the freezer for up to 2 months.

Nutrition

You’ll love these Brownie recipes

Chocolate Peanut Butter Brownies

Best Fudgy Homemade Brownies

Caramel Brownies

Coffee Brownies

Small Batch Brownies

Peanut Butter Cup Cookies

Double Chocolate Cookie Bars

Laura — Fri, 31 Jan 2025 10:47:00 +0000

These double chocolate cookie bars are a delicious dessert for chocolate lovers. They are easy to make in 5 minutes (plus baking time), and contain three forms of chocolate!

If you get the craving for chocolate cookies, but don’t have time to roll and bake multiple batches – then these chocolate cookie bars are for you!

They are rich, gooey and chocolate and are topped with flaky sea salt (aka: adult sprinkles). They are simple and delicious but taste like they came from a famous bakery!

Salted Butter. unsalted butter, ghee or coconut oil are all good substitutes. Or, try using brown butter.
Granulated sugar. white or organic cane sugar are great choices.
Light brown sugar. use dark brown sugar if you prefer a stronger molasses taste.
All-purpose flour. I recommend using unbleached, all-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
Chocolate chips/bars. Choose your favorite – milk, dark, semisweet, even white chocolate chips are great choices. I like using peanut butter chips as well.

Let’s walk through this chocolate cookie bars recipe together, and don’t forget to watch the video.

Begin by lining an 8×8″ baking dish with parchment paper & lightly greasing. Then set aside.

Then, combine the flour, cocoa powder, baking soda, sea salt and baking powder in a medium bowl, then set the dry ingredients aside.

Next, cream the butter, brown sugar and white sugar together for 1 minute – either in the bowl of a standing mixer fitted with the paddle attachement, or in a large bowl with a handheld mixer.

Then, add the egg and vanilla and beat for an additional 1 minute.

Next, add the dry ingredients and beat until combined.

Stir in chocolate chips on low speed.

Then, evenly spread the chocolate cookie bars batter into the bottom of the prepared baking dish.

Press the chopped chocolate bar into the top of the bars.

Bake in the preheated oven for 20 to 25 minutes, or until the edges are set and the chocolate cookie bars are only slightly jiggly.

If desired, sprinkle the bars immediately with flaked sea salt after removing them from the oven.

Let the baking pan cool completely on a wire rack.

Use the parchment paper to lift the chocolate cookies bars out of the pan, cut and serve.

Serve

I suggest serving them room temperature, or slightly warm with a scoop of vanilla ice cream or chocolate ice cream.

Store/Freeze

Store these chocolate cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Let them thaw at room temperature, or warm them slightly in the microwave.

Can I double this recipe?

Yes, double the ingredients and bake it in an 9×13″ glass or ceramic baking dish for 25 minutes.

Double Chocolate Cookie Bars

These double chocolate cookie bars are a delicious dessert for chocolate lovers. They are easy to make in 5 minutes (plus baking time), and contain three forms of chocolate!

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 22

Cooling 30

Total Time 57

Servings Bars

Calories 218kcal

Author Laura

Cost $7

Equipment

Ingredients

½ cup salted butter (softened)
½ cup granulated sugar
½ cup light brown sugar (packed)
1 teaspoon pure vanilla extract
1 egg
1 ¼ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon baking powder
6 oz chocolate chips (1 cup)
2 oz chopped chocolate
Optional: Flaked sea salt for the tops

US Customary – Metric

Instructions

Preheat oven to 350 degrees F.
Line an 8×8” baking dish with parchment paper and lightly grease, set aside.
In a medium bowl combine flour, cocoa powder, baking soda, sea salt, and baking powder. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter, brown sugar and granulated sugar together for 1 minute.
Add eggs and vanilla and beat for an additional 1 minute.
Next, add the dry ingredients and stir until combined.
Stir in chocolate chips on low speed until evenly distributed throughout the dough.
Spread the dough in an even layer in the prepared pan.
Gently press chopped chocolate over the top of the dough.
Bake in the preheated oven for approximately 20-25 minutes, or until the edges look set and the bars are only very slightly jiggly.
If desired, sprinkle the top of the chocolate cookie bars immediately with flaked sea salt after removing them from the oven.
Cool completely on a wire cooling rack.
Use the parchment paper to lift the chocolate cookies bars out of the pan, cut and serve.

Video

Notes

Ingredient Substitution Notes

Salted Butter. unsalted butter, ghee or coconut oil are all good substitutes. Or, try using brown butter.
Granulated sugar. white or organic cane sugar are great choices.
Light brown sugar. use dark brown sugar if you prefer a stronger molasses taste.
All-purpose flour. I recommend using unbleached, all-purpose flour. For a gluten-free version, use an all-purpose gluten-free baking flour.
Chocolate chips/bars. Choose your favorite – milk, dark, semisweet, even white chocolate chips are great choices. I like using peanut butter chips as well.

Store/Freeze

Store these chocolate cookie bars in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Let them thaw at room temperature, or warm them slightly in the microwave.

Nutrition