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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.


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