Oatmeal Chocolate-Chip Cookies

12 cookies, crunchy yet not dry.

Credit where credit is due: this recipe is based on Clemfoodie’s.


Slighly salted butter115gNeeds to be soft. If hard, microwave for ~10s to melt it slightly. Do not make it liquid.
Cane sugar100g
Grated coconut30g
Vanilla extract1/2 teaspoonAlternative: small packet of vanilla sugar (counts as cane sugar)
Baking powderhalf a packetKeep tightly sealed after opening, otherwise will lose potency
Wheat flour100g
Oat flakes100g
Dark chocolate150gBroken into small pieces, chocolate-chip-sized


Oven tray
Mixing bowlNeeds to be somewhat big: ~20cm deep
Wooden spoonMore efficient than the whisk when the dough becomes too thick
Baking paper


  1. Preheat the oven to 180°C. Remove the oven tray.
  2. In the mixing bowl, put the slightly salted butter, cane sugar, and egg. Mix with the whisk until homegenous.
  3. Add the grated coconut, vanilla extract, and backing powder. Mix until homegenous.
  4. Add 25% of the wheat flour. Mix until homegenous. Repeat until all flour is incorporated.
    • This step requires elbow grease as the dough is gets quite thick.
    • Adding the flour bit by bit makes it much easier to mix with the rest of the dough.
  5. Add 25% of the oat flakes. Mix until homegenous. Repeat until all flakes are incorporated.
  6. Add 25% of the dark chocolate. Mix until homogenous. Repeat until all the chocolate is incorporated.
    • This step is more easily done with the wooden spoon than with the whisk.
  7. Put the baking paper on the oven tray.
  8. Put ~5cm balls of dough on the oven tray. Put them ~10cm apart.
  9. Put the tray into the oven. Bake for ~12 minutes.
  10. Remove cookies from the oven tray with the spatula. Put them aside to cool for ~10 minutes.
    • Be careful: the cookies are fragile while hot.
  11. Repeat steps 8-10 until there is no more dough.
  12. Enjoy! 🍪