Experimental Oatmeal Cookies
Get ready to shake up your cookie game with these irresistibly unique Experimental Oatmeal Cookies! This recipe brings a bold twist to the classic treat by combining rolled oats with decadent dark chocolate chunks, tangy dried cherries, and a hint of crunch from crushed potato chips and toasted coconut flakes. Each bite offers a delightful medley of sweet, salty, and chewy textures that are sure to surprise and satisfy. With just 15 minutes of prep time and a quick 12-minute bake, these easy-to-make cookies are perfect for adventurous bakers looking to experiment with unconventional flavors. Ideal as a conversation-starting dessert or a fun snack, these creative oatmeal cookies are guaranteed to leave a lasting impression. Bake a batch today and discover why this recipe is anything but ordinary!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon fine sea salt
- 3 cups rolled oats
- 1 cup dark chocolate chunks
- 0.75 cup dried cherries
- 0.5 cup crushed potato chips
- 0.5 cup toasted coconut flakes
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, followed by the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and sea salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the rolled oats, dark chocolate chunks, dried cherries, crushed potato chips, and toasted coconut flakes until evenly distributed.
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your experimental oatmeal cookies with a glass of milk or your favorite beverage!
Nutrition Facts
Calories |
6282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 332.0 g | 426% | |
| Saturated Fat | 200.4 g | 1002% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2691 mg | 117% | |
| Total Carbohydrate | 755.9 g | 275% | |
| Dietary Fiber | 57.3 g | 205% | |
| Total Sugars | 403.6 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 617 mg | 47% | |
| Iron | 53.1 mg | 295% | |
| Potassium | 3894 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
