Even if I think really hard and try to remember, I still can’t recall exactly when Clark first made these cookies. I’m pretty sure it was our senior year at Purdue, but I can’t remember which apartment we were living in at the time. If memory serves me, he actually made them while I was away one weekend and then baked them again when I came back.
I do remember him telling me that he “made – literally – the best chocolate chip cookies ever.” And I definitely remember agreeing 100%, nodding my head and muttering “mmmmmmmmmm omg” with a mouthful of cookie. Hot, chewy, wholesome, and loaded with melty chips.
It’s safe to say it was love at first bite with these chocolate chip cookies. I have no idea how many times we’ve made them since then. Now, when Clark makes them, he has them mixed up and going into the oven in less than 10 minutes.
Like any good recipe, it is simple enough to memorize and make it into a ritual after you’ve made it a few times. You know how your mom eventually stopped following her lasagna recipe because she knew it by heart? This is one of those recipes.
These are the cookies to have in your recipe arsenal. Whip them out for a party, take them to a sick friend, bake them just because it’s midnight and you have the munchies.
I know there are a million kinds of chocolate chip cookies out there, and everyone has their favorite. Some people like them crispy, some people like them chewy, some people only like their grandma’s recipe.
There’s just something special about an oaty chocolate chip cookie – they satisfy the craving and they manage to fill you up at the same time, without a bunch of unnecessary sugar. You’ll love these no matter what because they’re so simple and straightforward.
This post is brought to you in part by Colter Bay Village in Grand Teton National Park. This world-class campground is kind enough to provide 24-hour wifi access in their laundromat. Currently, we’ve got three devices charging while a load is in the dryer. We’re on day 6 of our road trip, so a laundry session was in order. I’ll include a couple of pictures of our road trip but if you want to see more of how awesome the wild West is, follow along on Instagram – I’m updating as frequently as wifi allows!
You’ll have to excuse my brevity today; there are other folks waiting to use the charging station. Like, really. There is a line. And I bet they’re all as anxious to Instagram, email, and share stories as I am!
- 1½ cups gluten free rolled oats
- 1½ cups gluten free oat flour
- 10 tablespoons brown sugar
- 5 tablespoons coconut oil
- 5 tablespoons vanilla coconut milk
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- ⅓ cup chocolate chips [vegan, if possible]
- Preheat over to 350º and line a large baking sheet with parchment paper.
- In a large bowl, combine all of the ingredients except chocolate chips.
- Use your hands to thoroughly mix everything – using your hands helps to melt the coconut oil.
- Add chocolate chips and mix throughout.
- Scoop cookies onto baking sheet. Our favorite method is to use a rounded 2 tablespoon measure spoon – that's what helps to create their perfect shape!
- It's alright if the cookies are close together – they hold their shape during baking and don't spread out much.
- Bake for 14-16 minutes, remove from oven, and allow to cool.
- Store in an airtight container for up to 7 days.
In Badlands National Park, South Dakota.
Free campground near Badlands National Park, South Dakota.
Clark made a frog friend!