I finally understand the appeal of a warm, just-out-of-the-oven chocolate chip cookie.
As I’ve mentioned probably a gazillion more times than necessary, I’m not a huge chocolate chip fan.
It’s not that I’m extremely hard to please when it comes to desserts, but this much loved cookie has never been my drug of choice, and I find it hard to really get excited about them. I know, I know. I’m high maintenance. I’m well aware there are some FANTASTIC recipes out there; I just don’t love the things enough to try ’em all out.
My mind was changed a little about cookies in general though, when I tried these, and ever since I’ve been dying to create some variations. Leave it to me to come up with something incredibly inventive like adding chocolate chips. The best part is, the dough, with its chewiness and butteriness, is flavorful enough to stand up to the chocolate chips without just being a vehicle to hold them all in.
Don’t forget to try some of these warm. My husband is the cookie monster in this house, but even my chip-wary self could have eaten a handful of these.
Oatmeal Chocolate Chip Coconut Oil Cookies
½ c butter, softened
½ c coconut oil
1 1/4 c brown sugar
3/4 c granulated sugar
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ¼ c all purpose flour
1 c whole wheat pastry flour
1 c quick oats
1 c mini chocolate chips
In the bowl of your mixer, cream together butter, coconut oil, and sugar until smooth and combined.
Add eggs one at a time, then vanilla, mixing until smooth. Then add baking soda, baking powder, and salt. Mix again.
Add in all-purpose flour, mixing just until combined. Turn off mixer and scrape down the sides. Add whole wheat flour, and mix a few seconds longer.
Throw in the oats and chocolate chips and mix one last time, just until ingredients appear to be evenly distributed.
Chill dough in the fridge for 20-30 minutes (yes, there’s a little bit of chilling time, but very little comparatively), and while you wait, preheat your oven to 350.
Remove dough from fridge and roll into spherical cylinders. I don’t really know how else to describe this y’all. It’s just like rolling your cookie into a ball, but make it taller than it is wide…it will ensure a thick, puffy cookie. I wish I had a picture of this, but if you go here, you can find one.
Bake for 9 minutes, or until just lightly brown around the edges. Let cool on the pan for a few minutes to firm up, then remove to a cooling rack.
Kid approved. Duh. (You can’t see it in this picture, but he has a cookie in his left hand and chocolate all over his lower lip.)