Skip to main content

double coconut chocolate chip oatmeal cookies

 


Do you have a favorite oatmeal cookie 🍪 recipe?  This is mine, without a doubt.  I never knew it before but after discovering this recipe and making it several times, I found love in the shredded coconut in my oatmeal cookies.  Why double coconut cookies you might ask, well it's because of the shredded coconut in addition to the organic coconut oil that takes the place of unsalted butter in this recipe.  I won't say it's healthy but rather just good, very good and it's fun to bake with coconut oil.
I also like oatmeal cookies on the flattened and crisp side, so here you have it.  Throw in a few Chocolate chips and I'm ready to make a cookie commitment, whatever that is, lol 😂
A confession about this recipe, I lost it for about a year, horrors.  I eventually found it tucked into a recipe file, so now it will be here on tarragon and chives for mine and your perpetual enjoyment. 

Ingredients and Recipe for Double Coconut Chocolate Chip Oatmeal Cookies
Makes 2 & 1/2 dozen cookies 

1/2 cup organic coconut oil
3/4 cup golden brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
3/4 cup plus 1 tablespoon all purpose flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon sea salt
1 & 1/2 cups rolled oats
1/2 cup shredded coconut
1/2 cup large size bittersweet chocolate chips

Preheat the oven to350F
Line 2 baking sheets with parchment.
Place the flour,  baking soda, cinnamon and salt in a medium bowl and whisk together.
Place the coconut oil in the bowl of a stand mixer fitted with the paddle attachment and beat for several minutes until creamy.
Add the sugars to the coconut oil and beat on medium speed until blended.
Add the egg and the vanilla extract, beat until blended.
Add the dry ingredients and beat on low speed until just blended into coconut oil mixture.
Stir in the oats, shredded coconut and chocolate chips, combine well.
Use a scoop about 2 tablespoons to form balls of dough to drop on the baking sheets, press down to flatten cookie dough, space the dough at least 1 inch apart.
Bake for 14 minutes or until lightly browned, remove from the oven and cool on the baking sheets for a few minutes before removing to continue cooling on metal racks.


Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

potato salad with homemade tartar sauce, mustard and fresh dill

  further explorations into the zen of making potato salad  I never know where my love of mustard and dill will take me but playing together in a potato salad is a nice selection on the road of top ten hits headed to mealtime.  It's summertime and that's a time for potato salads and homemade pickles but showing up together in a salad -now we are talking about good stuff.  Dijon mustard and fresh dill in a creamy tartar sauce combined with warm lemony virgin olive oil coated  red potatoes cut with the likes of fragrant pickle brine, lemon juice and apple cider vinegar -waking up all those acidic taste zones.  I'm happy with my potato salad concoction and will serve it with just about anything we grill these days, like tonight's butcher made chicken and beef kabobs- yes bring on a bowl of potato salad straight from the fridge-all the work is done ahead in the morning while the house is still cool.  I may have to slice up a cold watermelon, throw together a grilled corn ar