Oatmeal cookies always remind me of being a kid. I have sweet memories of climbing on a stool in the kitchen and mixing a batch with my grandma. By the end I'd usually be covered in flour and chocolate, and always big smile on my face.
I remember being fascinated watching them transforming from the window of the oven door and then having to wait for what seemed like forever for them to be cool enough to eat. Digging in they were crispy on the outside, soft on the inside with melted chocolate sticking to your fingers so you had to lick them clean.
There's just something about baking together that stays in your heart!
I've tried a lot of different recipes over the years to find one that has a similar texture to the classic but with healthy upgrade, with a few of my own twists of course.
I used classic rolled oats which keeps that nutty flavour and holds the best texture. I experimented for a while with the fats in this and have found an equal amount of grass fed butter and coconut oil works perfectly to get the crispy outside, soft inside I'm looking for. The coconut adds a subtle sweetness so I went a step further to add some shredded coconut for flavour and even more to the texture. I use brown sugar to sweeten and am always mindful of using the least amount possible when it comes to sugar. I think the next experiment will be with coconut sugar. I'll keep you posted on how that turns out.
I hope these bring some smiles to your kitchen.
Chocolate Oatmeal Coconut Cookies
1/2 cup coconut oil, room temperature
1/2 cup grassfed butter, room temperature
3/4 cup brown sugar
1 tbsp vanilla
1/4 cup almond milk
1 1/2 organic unbleached flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp sea salt
2 cups rolled oats
1 cup bittersweet chocolate chips
1/2 cup shredded coconut, unsweetened
Preheat oven to 350*
In a stand mixer, blend coconut oil, butter and sugar until creamy, 2-3 minutes. Add vanilla, egg and milk, mixing until combined.
In a separate bowl mix flour, baking soda, baking powder and salt. Add to butter mixture, blending until just combined. Add oats, chocolate chips and coconut. Mix until combined.
Roll into 2 inch balls and place on a cookie sheet. Press down each ball slightly into a thick disc. Bake on the middle rack of the oven for 10-12 min or until just browned on the edges.
Makes approx. 24 cookies.