My mom and I didn't have any butter when we wanted to bake cookies over the weekend, but she did have coconut oil, so we looked for a recipe that specifically called for that. We found this recipe on The Whole Dish.
Ingredients (double the recipe to make more cookies!)
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ tsp. salt
- ⅓ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- ½ cup melted coconut oil
- 2 tsp. vanilla extract
- ½ cup semi-sweet chocolate chips
- ½ cup dried cranberries
- ½ cup sweetened shredded coconut, loosely packed
- Preheat oven to 350 degrees F.
- Add the oats, flour, baking soda, cinnamon, and salt to a large bowl. Stir to combine.
- In a medium bowl, add the granulated sugar, brown sugar, and egg. Whisk until smooth. Add the melted (but not hot) coconut oil and vanilla. Whisk until well combined (about 1 minute).
- Pour the wet ingredients into the dry ingredients. Stir until all dry ingredients are moistened.
- Add the chocolate chips, dried cranberries, and shredded coconut. Stir until they are well incorporated in the cookie batter. This is a thick batter so this will take some effort.
- Drop large rounded tablespoons of cookie dough onto a baking sheet. Leave about 2 inches around each cookie. Use your fingers to press the cookies together if they are crumbly. Bake for 8-9 minutes. Do not over bake. Cookies will look soft but will continue to crisp as they cool.
- Let the cookies cool on the baking sheet for 5 minutes. Then, transfer the cookies to a cooling rack to continue cooling.
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