Fall, my friends, is here. Oatmeal cookies feel like fall to me--the spices, the oats, the oven on. The coconut adds a touch of sophistication and I LOVE it. I think it's the best oatmeal cookie recipe I've found. Enjoy.
Oatmeal Coconut Cookies
adapted from Averie Cooks
Makes 12-18 cookies
Prep time: 10 minutes
Cook time: 10 minutes per batch
egg: .10, coconut oil: .50, brown sugar: .10, white sugar: .05, vanilla: .10, coconut: .25, oats: .05, flour: .10, chocolate chips: .75
Note: The source for this recipe warned against using more chocolate chips than this recipe calls for. I thought she was crazy. Nope. She's right. If you use more than it says your chips will fall out of this slightly unusual dough. So just follow the recipe already.
1/2 C coconut oil, melted into its liquid state (though you don't want it hot for the recipe or your chocolate chips will melt as you mix them in)
1/2 C brown sugar
1/4 C granulated sugar
1 Tbsp vanilla
1 tsp cinnamon
1 C sweetened shredded coconut (do NOT pack it in--just lay it loosely into your measuring cup)
1 C old-fashioned oats (not instant or quick)
1 C flour
1 tsp baking soda
3/4 C chocolate chips
Combine egg, coconut oil, brown sugar, white sugar, vanilla, cinnamon, and salt.
Add coconut, oats, flour, and baking soda. Stir.
Stir in chocolate chips. You'll notice that they're going to fall out of this dough. Just fold them in or grab the dough and knead those chips in till they stay. This is a slightly odd dough--crumbly-ish, but oily. Just trust. It will all work out.
Scoop cookies onto cookie sheet. You may want to squeeze them into balls to ensure those slippery chocolate chips don't keep trying to fall out.
Now here's where you have to delay gratification: You've got to chill these for several hours. Otherwise (at least this is what the source recipe warned), these will spread like crazy. So chill them. (Note: I did NOT do this on the cookie sheet. I just balled them up and put them in a bowl.)
Preheat oven to 350. Bake 9-ish minutes. The coconut can burn, so err on the side of underbaking rather than overbaking.
Cool these for a few minutes and then enjoy.