I’ve been on a bit of a cookie kick lately. It must have something to do with the weather. Cold sunny days and no snow. Too cold to play outside for long amounts of time, but not cold enough for winter activities. So most days I can be found in my kitchen, with the oven on and at least one child sitting on the counter, covered in flour.
I don’t have a go-to recipe, as I usually just make something up as I go. But my favorite combination of ingredients turns into something like these cookies. Crispy on the edges, chewy in the middle. Filled with oats, coconut and chocolate, and with less sugar than most recipes, they tend to be a winner for kids and adults alike.
Chocolate Chunk, Oat and Coconut Cookies
- 1/4 cup Butter – softened
- 1/2 cup Virgin Pressed Coconut Oil – softened (not Coconut Butter – that is something completely different)
- 1/2 cup Dark Brown Sugar – packed
- 1/2 cup Granulated Sugar
- 1 1/2 teaspoon Vanilla Extract (I use a combination of Mexican and Madagascar Vanillas)
- 1 Egg
- 2 1/2 cups Old Fashioned Oats
- 1/2 cup Flour
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 3/4 cup flaked Coconut
- 1 cup Chocolate Chunks, or Chocolate Chips
Preheat oven to 350 and prepare two baking sheets with parchment paper. Using a blender, or food processor, blend 1 1/2 cups of oats until they reach a flour-like consistency – set aside. Using a stand mixer or hand mixer, cream butter, coconut oil and sugars until fluffy. Add the egg and vanilla and beat for 30 seconds. Add the 1 1/2 cup of oat flour, wheat flour, baking soda and salt and mix by hand or using the paddle attachment for the stand mixer. Add the remaining cup of oats, coconut, and chocolate, and mix again until those ingredients are fully incorporated. Using a tablespoon, scoop large spoonfuls of dough and space at least 2 inches apart on the baking sheets – this dough will really spread when baking. Bake in oven for 10 – 12 minutes, or until edges are golden and centers have set. Remove from oven, and cool for 5 minutes on the baking sheet, then, remove from baking sheet and allow to cool on a wire rack. These cookies will keep for 3 -4 days in an air-tight container. I prefer to eat them while they are warm, and a few seconds in the microwave will give them that just-baked deliciousness. 🙂