Oatmeal Chocolate Coconut

I’m not crazy about #coconut, but when its with #oatmeal - I’m totally down. I also looove butter, but don’t like use 2 whole sticks if it’s not necessary. Sometimes that's tough- bc duh, butter makes everything meltier and grand- but many times it is possible. If not, go for the 2 full sticks and pray about it.

OH and adding #grapeseed oil to your baked goods makes a difference, I think.

(Canola oil is different (rapeseed) and contains erucic acid, which is not as beneficial, healthwise.) You can look further into different cooking oils by reading this interesting article: The best oils to use for cooking, according to nutritionists (nbcnews.com)



  • 3/4 cup butter, room temperature

  • 1/4 grape seed oil

  • 3/4 cup brown sugar, packed

  • 3/4 cup granulated sugar

  • 2 large eggs - large

  • 1 tsp vanilla extract

  • 2 cups all-purpose flour (stir, spoon, and level)

  • 2 1/2 cups old fashioned oats*

  • 1 tsp baking soda

  • 1/2 tsp salt - for garnish

  • 2 cups semi-sweet chocolate chips (one 12oz bag)

  1. Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or silicone baking mats.

  2. In a stand mixer with the paddle attachment, cream the butter and sugars together. Add the eggs, and vanilla. Mix until incorporated. Scrape bowl.

  3. In a separate bowl combine the flour and baking soda. Slowly add to wet ingredients and mix until just incorporated. Fold in oats, then chocolate chips. (If dough seems really sticky. Add 2 Tbsp more flour.)

  4. Scoop cookie dough balls with a spoon onto parchment or silicone lined baking sheets, spaced a couple inches apart.

  5. Bake at 350˚F for 9-11 minutes, until edges are lightly browned and centers are just underdone (for soft cookies).

  6. Sprinkle #seasalt over cookies and give em a little slap on their tops with a spatula. Rest on tray 2-3 minutes before transferring to a cooling rack. Store cookies in an airtight container up to one week.


0 views0 comments