Delicious Easy Crispy Or Chewy Chocolate Chip Oil Cookies – a delicious recipe with egg, egg white, sugar, dark brown sugar, tbsps vegetable oil, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 375 degrees Fahrenheit.
2
Beat the eggs and sugars together. Add the oil and vanilla and mix in thoroughly. Add the flour, baking soda, baking powder and salt and mix. Fold in the chips, bran cereal, and coconuts.
3
Drop the dough and flatten to desired cookie thickness. If you want big, thick chewy cookies, drop by tablespoons and thicken. If you want thin, crispy cookies drop by heaping teaspoons and flatten to a thinner thickness.
4
Bake for 8 minutes. The cookies will firm up as they cool, so do not be tempted to bake them too long.
5
This is an original recipe. The first round I made 8 big, thick cookies without coconut. These turned out to be thick, chewy (not cakey) cookies. Then I made smaller cookies (1 teaspoon medium thickness) also without coconut. These turned out to be chewy, cakey like cookies.
6
Then I added the coconut and also made big and small cookies. Only this time I flattened the smaller cookies even more. These cookies turned out to be very nice and crispy, almost like chocolate chip crisps.
7
Therefore, vary the drop style according to your likes/dislikes!
1335
kcal
Calories
70
g
Fat
162
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 egg, 1/4 cup egg white (1 egg white), 3/4 cup sugar, 3/4 cup dark brown sugar, and more.
Yes, Delicious Easy Crispy Or Chewy Chocolate Chip Oil Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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