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

springtime chamomile tea cake with strawberry icing

Good grief, Easter is in the rear view mirror and we are deep into this new year. And once again it's tea time at my house. This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year. I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down. Baking with tea is both creative and fun. Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea. For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar. In addition to using lemon zest rubbed into the sugar for the cake

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

braised romano beans with heirloom tomatoes and purple leaf sweet basil

Romano beans braised in heirloom tomato sauce, shallots and garlic make an easy summer side dish -excellent served with grilled fish and potato purée. I know because that's what we had for dinner last Saturday night. I happily used purple basil from my own herb pots that are now watered with leftover shower water. We have many more months of drought ahead of us in California and apparently mask wearing when in public, no not in the car. I appreciate our farmers markets more than ever, thank you farmers for romano beans and heirloom tomatoes and also myself for the fresh purple basil. Such a treat to find fresh romano green beans at the farmers market; they hold up to a fairly long, about 20 minute braise and become tender in the tomato broth from the heirloom tomatoes. 🍅 This is one of those simple good veg recipes. Ingredients and Recipe for Romano Beans with Heirloom Tomatoes and Purple Leaf Sweet Basil Serves 2-4 1 pound fresh romano beans, washed and trimmed 2 tablespoon

Tarragon and Chives

Search This Blog