I find that when I wait too long to post a recipe after making it, there are holes in my cooking memory. Was it in the oven for 13 or 16 minutes? How many servings did it make (= how many did I eat during the photo shoot)? Did I end up halving the nutmeg? Etc.
Let’s just say I didn’t mind having to make this recipe a few times to fill in the memory gaps.
This recipe has been in the queue for a while and I am excited to finally share it.
I have shared recipes for oatmeal chocolate chip cookies, and for whole wheat chocolate chunkers as well. This recipe combines the oatmeal and whole wheat factors, and adds a third. A game-changer? Probably not, but definitely a conversation piece.
Coconut oil.
This recipe subs coconut oil in for butter, and even if you “don’t like coconut,” read on. I have done an informal poll each time I have brought these cookies in to the office, and no one thinks they “taste like coconut.” They can tell there is something a little different about these cookies, but I think the whole wheat flour and healthy dose of oats temper a potential tropical twist. {The substitution also makes these cookies dairy-free, if you are in need!}
Depending on the consistency of your coconut oil, you may want to refrigerate your dough before baking (either in the batter bowl or after portioned out). I didn’t find that I had to. In my kitchen, coconut oil stores in solid form. I have a friend who brought over coconut oil for a baking day, and we learned that her coconut oil stores in liquid form while mine was solid – our minds were blown. Lesson learned: If you are going to use coconut oil, keep an eye on the form it takes, and measure and refrigerate accordingly!
In the interest of experimentation, I refrigerated half the dough for these cookies for an hour, and the results weren’t that different for me. However, I did notice that I had to bake the refrigerated batch for a few more minutes.
- .5 c packed brown sugar
- .5 c sugar
- .5 c coconut oil, softened (not melted)
- 1 egg + 1 egg white
- .5 t vanilla
- 1.25 c whole wheat flour
- .5 t baking soda (heaping)
- .5 t kosher salt
- .75 c quick oats
- .5 c rolled oats
- .5 c chocolate chips {or more}
- Heat the oven to 350.
- In a large bowl using a mixer, mix the brown sugar, sugar, and coconut oil until they are creamed together and the color starts to lighten (1-2 minutes).
- Add the egg, egg white, and vanilla and mix for a minute.
- Stir or mix in the flour, baking soda, and salt.
- Add the oatmeal (both kinds) and stir until barely combined. Add the chocolate chips and mix until combined.
- Scoop the cookie dough into 1-inch balls and place 1-2 inches apart on a lined (with parchment or a silpat liner) or greased baking sheet.
- Bake for 11-13 minutes, until the edges start to brown. The middles can stay soft - yum.
- You may want to let the cookies sit on the pan for a minute or two before removing them to a cooling rack. I usually just leave mine on the pan, but if you are worried they will overcook, remove them to cool.
I made these at a party in my apartment a few months back, and served them warm, fresh out of the oven for my guests. The combination of fresh warm cookies and the new ingredient – coconut oil – was a fun change-up.
Indulge me just one last picture of a stack of these pretties:
Enjoy!
Adapted from: www.melskitchencafe.com/whole-wheat-coconut-oil-chocolate-chip-oatmeal-cookies/
Fantastic tasting dough, that’s for sure! I subbed a flax egg for the egg, and didn’t worry about subbing the egg white since I didn’t have quick oats to add, I figured it would balance out. Anxiously waiting the arrival of chewy sweet goodness!