Continuing with my latest obsession with coconut, I had a hankering for chocolate chip cookies with coconut. And then I thought, “Why not add oatmeal?”
These cookies are absolutely delicious. And even better yet, they’re as healthy as a cookie can get, since they’re organic and made with whole wheat flour. And now that we know that butter is actually healthy—which I have known all along—even that is safe!
If it were up to me, I might have gone on to add nuts, some dried cherries, and even some chili powder. But alas, making a batch of cookies is never up to just one person when there are kids in the house—mostly because a batch of cookie dough makes a lot of cookies, and someone has to eat them. If you don’t have a bunch of hungry kids around, you might want to cut this recipe in half!
Chocolate Chip-Oatmeal-Coconut Cookies
- 2 (yes, 2!) sticks butter, browned (that’s butter melted till it’s a bit brown)
- ¾ cups brown sugar
- ½ cup other sugar (I used coconut sugar)
- 2 eggs
- 1 teaspoon vanilla
- 1 cup oatmeal (I used steel-cut, but next time I’ll use rolled oats)
- 1¼ cup whole wheat flour
- 1 teaspoon baking soda
- 1 9-oz. package organic chocolate chips
- 1 cup shredded unsweetened coconut (organic!)
- Dash of salt
- Preheat the oven to 350°.
- Mix all the ingredients in a bowl (this will take a few minutes, since there is a lot of stuff to mix up).
- Put a tablespoon of cookie batter for each cookie on a cookie sheet (I like to put parchment paper down because it makes it much easier to get the cookies off the tray).
- Bake for roughly 10 minutes. The dough will flatten out nicely and make a gooey and crispy flat cookie, which is what I prefer.
DISCLAIMER: FEEDING YOURSELF OR YOUR CHILDREN ORGANIC FOODS MAY CAUSE EXTREME HEALTH, HEALING AND HAPPINESS.