Two words: coconut.oil.
That's really all that needs to be said about these cookies, especially if you have experienced firsthand the goodness of this magical substance. If you haven't, well then, you are seriously missing out.
I was once in your boat, up until last week when I decided to make some black bean brownies, that required me jumping onto the coconut oil train. Needless to say, after tasting the brownies, I decided I wasn't getting off the train anytime soon.
My next stop: oatmeal cookies. Coconut oatmeal cookies, to be precise.
Never in a million years would I have guessed that the combination of coconut and oatmeal would be so addictively delicious. But it is, and it was. Something about the coconut oil brought out the oatmeal flavor in these cookies in such a crazy good way. And texture-wise? They were unbelievable.
Remember those Archway oatmeal cookies that came in a red box? I think they still exist, they just cost a gazillion dollars more. Anyway, they were crispy on the outside and super duper chewy on the inside, and these cookies are EXACTLY the same. If it wasn't for their coconut flavor, I would consider them a perfect replica. However, their coconut flavor takes them above and beyond any level the Archway cookies were on. Yes, I'm betraying my favorite childhood cookie, that's how good these are.
If you've been hesitant about baking with coconut oil thus far, let this be the recipe that changes your mind. I promise, you will thank me for it.
Chewy Coconut Oatmeal Cookies
Yield: Approximately 3 dozen cookies
Ingredients:
2 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 and 1/2 teaspoons cinnamon
1/4 teaspoon salt
1 cup coconut oil (measured solid), melted and slightly cooled
1 cup granulated sugar
1 cup brown sugar
2 large eggs
pinch of vanilla powder (or 2 teaspoons vanilla extract)
1 cup quick oats
Directions:
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, and set aside.
In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
In another large bowl, using an electric hand mixer, beat together coconut oil, sugars, eggs, and vanilla until fluffy and well-blended. Gradually pour in dry ingredients, mixing after each addition until combined. Stir in quick oats.
Roll dough into tablespoon-sized balls and place on prepared baking sheets. Bake for 10 minutes, or until edges turn light golden brown. Remove from oven and let cookies rest on baking sheet for 2 minutes, before transferring to a wire rack to cool completely.
Adapted from Two Peas & Their Pod
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