We made some coconuty cookies a few weeks ago and they have since been on my mind.
That nifty idear, plus a double dose of chocolate and some hearty oatmeal action, make for the perfect cookie. Great texture, great flavor, great recipe.
I’d like to think that they are healthful since I held back some of the butter and added in some coconut oil in its place. You can think that they are, too.
My heart jumps as soon as that jar of coconut oil opens. You know something good is about to go down when this ingredient comes into play.
Plus if a little extra gets left on the spoon or on your finger, well just rub it on your hands and arms and call it a day. It doubles as a tropical smelling moisturizer, which is just what you need after you tackle the pile of dishes, decorating the counters and sink.
Although I’ll admit eating at least half of the batch, a good amount of them traveled to co-workers and friends, who gave me a double thumbs up and seal of approval. A job well done. As a congratulatory celebration, I better just kick back with a cold glass of milk and a plate of these chocolate-coconut delights!
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Coconut Oatmeal Chocolate Chip Cookies
Makes 30-36 medium-sized cookies
Ingredients:
1 ¼ cups all-purpose flour
1/4 rounded cup cocoa powder, unsweetened
1 tsp baking soda
1 tsp baking powder
1/8 tsp salt
6 Tbsps unsalted butter, room temperature
3 Tbsp coconut oil
½ cup granulated sugar
½ cup packed light brown sugar
1 large egg
1 ½ tsp pure vanilla
1 cup rolled-oats
1 cup shredded coconut, unsweetened
1 cup semi-sweet chocolate chips
Directions:
Combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.
In an electric mixer, cream together the butter, coconut oil, and sugars. Scrap down the sides and then add the egg and vanilla; mix to combine. On a low speed, gradually add the flour & cocoa mixture, until incorporated. Add the shredded coconut and oats and mix. Add chocolate chips and mix until just folded in. The dough will be pretty solid. Form into balls about the size of a heaping tablespoon and place on a lined-baking sheet (with a silpat or parchment paper).
Bake at 350 degrees for 11 minutes. Remove from oven and let cool for about 2 minutes more on the sheet, then remove and place on a cooling rack, or on an opened brown paper bag. Eat to your heart’s content. They are delicious!
