On Capitol Hill in Seattle, there is a cookie shop called Hello Robin. They bake their cookies in house and when you walk in, you’re greeted with the smell of butter and sugar mingling into a sweet perfume. In the summer, you can also sandwich their cookies with Molly Moons Ice Cream, which is basically heaven on earth. I used to walk their once a week back when I lived in the neighborhood.
Hello’s Robin’s flavors span from classic Chocolate Chip to Orange Snickerdoodle. While it’s hard to pin down a favorite, I would have to go with there Oatmeal Chocolate Chip with Dried Cherries. It has a buttery soft crumb, and pockets of dark chocolate.
Since it is now an hour jaunt to get my cookie fix at Hello Robin’s, I had to create an Oatmeal Chocolate Chunk Cookie that rivaled theirs. It took me three tries, and an entire jar of coconut oil but I did it! Happy dance. Throw confetti in the air.
These Oatmeal Chocolate Chunk Cookies don’t have any butter and are instead made with melted coconut oil. This gives them just the slightest hint of coconut flavor but it’s not overwhelming, promise.
I chopped up a bar of dark chocolate, and folded it into the dough so you get a mouthful of chocolate in each bite. Can’t go wrong with that. Enjoy!
If you decide to take a chance on these Chocolate Chunk Oatmeal Cookies, don’t forget to #oldamericanrecipes on Instagram so I can see it. High five!
Chocolate chunk oatmeal cookies
- ½ cup coconut oil melted
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 1 teaspoon vanilla extract
- 1 egg
- ¾ cup instant oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- pinch of salt
- ¼ cup chopped dark chocolate
- Pre-heat oven to 350 degrees F.
- In a large bowl, whisk together coconut oil, both sugars and vanilla extract. Add in egg, and mix until there are no streaks of yellow left.
- In a separate smaller bowl, mix together dry ingredients. Slowly add the dry to the wet ingredients. Fold together until a soft dough forms. Mix in chopped dark chocolate.
- Place scoops of dough onto a greased cookie sheet one inch apart. Bake for 12 minutes, until golden brown.