Coconut Oatmeal Chocolate Chip Cookies

by Chrissy

 


We made some coconuty cookies a few weeks ago and they have since been on my mind.

That nifty idear, plus a double dose of chocolate and some hearty oatmeal action, make for the perfect cookie. Great texture, great flavor, great recipe. 


I’d like to think that they are healthful since I held back some of the butter and added in some coconut oil in its place. You can think that they are, too.

My heart jumps as soon as that jar of coconut oil opens. You know something good is about to go down when this ingredient comes into play.

Plus if a little extra gets left on the spoon or on your finger, well just rub it on your hands and arms and call it a day. It doubles as a tropical smelling moisturizer, which is just what you need after you tackle the pile of dishes, decorating the counters and sink.

Although I’ll admit eating at least half of the batch, a good amount of them traveled to co-workers and friends, who gave me a double thumbs up and seal of approval. A job well done. As a congratulatory celebration, I better just kick back with a cold glass of milk and a plate of these chocolate-coconut delights!

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Coconut Oatmeal Chocolate Chip Cookies

Makes 30-36 medium-sized cookies

Ingredients:

1 ¼ cups all-purpose flour

1/4 rounded cup cocoa powder, unsweetened

1 tsp baking soda

1 tsp baking powder

1/8 tsp salt

6 Tbsps unsalted butter, room temperature

3 Tbsp coconut oil

½ cup granulated sugar

½ cup packed light brown sugar

1 large egg

1 ½ tsp pure vanilla

1 cup rolled-oats

1 cup shredded coconut,  unsweetened

1 cup semi-sweet chocolate chips

 

Directions:

Combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In an electric mixer, cream together the butter, coconut oil, and sugars. Scrap down the sides and then add the egg and vanilla; mix to combine. On a low speed, gradually add the flour & cocoa mixture, until incorporated. Add the shredded coconut and oats and mix. Add chocolate chips and mix until just folded in. The dough will be pretty solid. Form into balls about the size of a heaping tablespoon and place on a lined-baking sheet (with a silpat or parchment paper).

Bake at 350 degrees for 11 minutes. Remove from oven and let cool for about 2 minutes more on the sheet, then remove and place on a cooling rack, or on an opened brown paper bag. Eat to your heart’s content. They are delicious!

 

From the Little Yellow Kitchen,

Chrissy

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18 Responses to “Coconut Oatmeal Chocolate Chip Cookies”

  1. you took all the best kinds of cookie and made them into one cookie! That is FANTASTIC!

  2. Since I love the traditional Girl Scout cookie, Samoas, I’m thinking I would LOVE these! They look so good. And the pictures you took are amazing too! Great shots.

  3. I agree with Bee, three of the best flavors rolled into one! My husband will LOVE these cookies (and I will too) – can’t wait to make them!

  4. love the use of coconut oil in place of the usual mountain of butter. They look like they’d be a hit! Can’t wait to try them

  5. I have all the ingredients {including coconut oil that I have been forgetting to use}. I am making these TONIGHT. No joke.

  6. Chrissy

    Please send me a few! I’m craving more, but my body really can’t afford to make another batch…unless the saying “5 of these cookies a day keeps the doctor away,” is true.

  7. Chrissy

    Oh yes. Next time you are home, get it done. They are way better than any ordinary choco chip oatmeal cookie!

  8. Chrissy

    What’s not to love!? Ahhh so good. I think dark chocolate chunks are going to make an appearance, next time I make them..It would be a like a Dark Mounds Bar or something wild.

  9. Chrissy

    Oh how I adore Samoas! They are definitely reminiscent of the good ole’ purple box of Girl Scout cookies, minus the caramel. But don’t worry, the oats and coconut make the cookie just as chewy! Thanks, Joanna! :)

  10. Ohhhh your cookies look fantastic. I’m a big cookie addict…cookie dough is practically more exciting for me than the actual cookie. Your recipe looks great and your photos have me drooling. Seems as though you enjoy coconut…have you tried using coconut flour? It’s definitely a bizarre flour – much different from all purpose, but it is definitely fun to bake with..I recommend it if you haven’t tried it yet.

  11. I made these last night and added macadamia nuts and used 1/2 white chocolate chips. You’re right, they are so good! I froze *most* of them to have for our Cinco party, but of course left a few out for us to eat!

  12. Chrissy

    Ooo la la. Macadamia nuts and White chocolate chips! What a great idea. In that case, I bet I would want to up the cocoa powder too :)

    Glad you liked them! Can’t wait to hear about your Cinco spread!

  13. Hi, this cookie recipe sounds delicious! My question is about the coconut oil – does it give the baked cookies a greasy texture? Thx U !

  14. Chrissy

    Hi Lisa, in response to your question, no the coconut oil does not yield greasy cookies. It helps keep them super moist, chewy and soft. We had many cookie-tasters and they all loved the texture! Enjoy!!

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