Swig was the first drive-thru soda shop to open in St. George, Utah in 2010, and was just the beginning of the drive-thru soda craze that spread throughout the entire state of Utah like wildfire. The combination of a giant soda with pebble ice and a cold cookie on the side was (and still is) simply addicting. 

Now, 10+ years and 45 additional locations in five states later, Swig frosted sugar cookies are different from the OG ones served during the first few years. We miss those unforgettable cookies, but we also dream about their since-retired chocolate chip oatmeal cookies. These weren’t just any chocolate chip oatmeal cookies, they were slightly underbaked, served cold, and we preferred them with a swipe of light pink sugar cookie frosting on top.

This recipe is inspired by those delicious, cold, frosted chocolate chip oatmeal cookies from the early days of Swig. We’ve included the frosting and even added coconut to the cookie recipe because, well, coconut makes almost everything better. This cookie is best consumed with an ice-cold diet coke on the side (with a squirt of coconut syrup and a squeeze of lime if you have it).

Tips for Frosted Chocolate Chip Oatmeal Cookies

  • Butter temperature is important. We’re looking for butter that’s slightly softened but not room temperature. When you press lightly on the stick of butter, it should have a little give. If you don’t have 30 minutes to wait for your butter to soften on the counter, microwave the sticks still in their wrapper for 20 seconds, giving them a quarter turn every 5 seconds to keep any one side from getting too warm. Butter at the correct temperature will help your cookies have good structure and texture.
  • How to mix the dough correctly. This might sound silly, but a good cookie doesn’t just hinge on the ingredients but also how those ingredients are combined. Beat the butter and sugars together very thoroughly – this is called creaming. You’ll know it’s right when the butter/sugar mixture has lightened in color significantly and looks lighter, fluffier, and yes, creamy. However, once you’ve added the flour to your dough, mix as little as possible. Overmixing flour leads to gluten development, which means tough, gummy, flat cookies, and is definitely not what we want. It’s ok to still see small streaks of flour before you add in the oats, coconut, and chocolate chips as the dough will finish coming together with a few additional seconds of mixing at that point.
  • When are they done? These cookies are big (around 1/4 cup of dough per cookie!) and don’t get much time in the oven to achieve the perfect just-underbaked texture. They are done when the edges are barely starting to turn golden brown, 8-9 minutes. If underbaked cookies aren’t your thing, 9-11 minutes will still yield a very tasty cookie.

Frosted Chocolate Chip Oatmeal Cookies

Brooke Eliason
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Servings: 18 large cookies
Total Time: 45 minutes
Difficulty: Easy
Served cold with a swipe of pink frosting, these frosted chocolate chip oatmeal cookies are unconventional and absolutely delicious.

Ingredients 

Cookies

  • 1 cup butter (2 sticks), slightly softened but not room temperature
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups old-fashioned oats
  • ½ sweetened coconut
  • 1½ cup semisweet chocolate chips

Frosting

  • 1 cup butter (2 sticks), softened
  • 4 cups powdered sugar
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
  • pinch salt
  • 2 drops red food coloring (optional)*

Instructions

  • Preheat oven to 350 degrees Fahrenheit. In a stand mixer with paddle attachment, beat the butter and sugars together until smooth and well combined. Add the eggs and vanilla and mix until combined. Add the flour, baking soda, and salt, and mix until ingredients are just barely combined. Add oats, coconut, and chocolate chips and mix until barely combined (just a few additional seconds).
  • Using a size 16 cookie scoop (about ¼ cup), scoop the cookie dough onto parchment-lined cookie sheets, about 6 per standard half sheet pan. Use the palm of your hand or the bottom of a drinking glass to flatten the cookies slightly. Bake for 8-9 minutes, until barely golden brown on the edges.* Let the cookies cool completely. Cover and refrigerate.
  • Make the frosting: beat the butter and powdered sugar in a stand mixer until smooth and well combined. Add milk, vanilla, and salt and continue to mix until smooth. If the frosting is too thick, add more milk, one tablespoon at a time, mixing between each tablespoon. Add two drops of red food coloring to achieve a light pink color (the same color you’ll see on the sugar cookies served at Swig) and mix until well combined.
  • Frost the cookies: once the cookies have been cooled and refrigerated, frost each cookie with about 2 Tablespoons of frosting. Serve immediately or store in fridge to serve later.

Notes

*These cookies are slightly underbaked, but firm up when refrigerated. If you want to enjoy them like a classic oatmeal cookie (just as delicious), you can bake them for 9-11 minutes, until they’re a little more set.
– These cookies are intended to be served cold to recreate the cold cookies served at Swig, but taste delicious served at room temperature as well.
– If you’re in a rush or do not like frosting, these cookies taste great even without the frosting.

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