Tuesday, July 31, 2012
Coconut Oatmeal Chocolate Chip Cookies
This was not a combination I thought I'd be so in love with. But they're wonderful. A good chocolate flavor, but not overpowering, a perfect texture and oat goodness from the oatmeal and a sprinkling of coconut really come together in a soft, chewy cookie. And I used coconut oil for the first time. I think it really enhanced the coconut flavor in the cookies--in a subtle and good way. Coconut is not one of my top flavors, but these cookies were a perfect chocolate/coconut combination and I think the oatmeal really helped cut the intensity of either flavor. While Dave, Madaline and I enjoyed these cookies, Ernie was simply delighted by them. I made several other things the weekend I made these and apparently everything else paled in comparison.
It's Foodie Pen Pal time again and I was tasked to send a package to Barbara at Summer Sensations. If you want to know more about Foodie Pen Pals or join in the fun of getting a package full of fun stuff from a fellow foodie and sending one of your own to another foodie, visit Lindsay's blog at The Lean Green Bean. When I asked Barbara her favorite cookie flavor, she immediately responded coconut and chocolate chip. I'd remembered seeing a recipe from Maria at Two Peas and Their Pod just a few days earlier and that sealed the deal on sending a sampling of these cookies tucked into Barbara's package. I was the lucky recipient of a package from Donna, who is a blog reader from Annapolis, Maryland. I had to chuckle when I opened the lovely package.
Among three lovely dip mixes, stickers, a mini grater and whole nutmegs, a jar of strawberry rhubarb jam, and a wine slushie mix (oooh!) was a bottle of coconut emulsion, which is similar to (and from the same company as) the princess cake and cookie flavor I've used before. Just as I just learned I could probably get to like coconut! I'm so excited to try all the fun stuff from Donna, especially the Blueberried Treasure dip mix--I'm thinking of whipping it up in some cream cheese to use as a spread on bagels. Thanks Donna!
Back to the cookies. They are simply made, come together easily (I made this batch before breakfast on a Saturday morning), and are simply lovely. The coconut oil was new to me, and if you've never used it, be warned because it wasn't what I expected. It's texture is more like a hard shortening and it can be hard to find. But the essence of coconut it imparts is quite lovely. I'm looking forward to finding more treats to include it in--maybe I'll become a coconut convert after all. until then, I'll just keep making batch after batch of these delicious cookies.
Coconut Oatmeal Chocolate Chip Cookies
1 1/4 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon salt
6 Tablespoons butter, softened
3 Tablespoons coconut oil
1/2 cup sugar
1/2 cup brown sugar, packed
1 1/2 teaspoons vanilla
1 cup shredded coconut
1 cup oats
1 cup semi-sweet chocolate chips
In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
In the bowl of a stand mixer or in a large bowl with an electric mixer, cream butter, coconut oil, sugar and brown sugar until light and fluffy, scraping the sides of the bowl as needed.
Add egg and vanilla and continue to mix until combined.
Reduce speed to low and gradually add flour mixture to creamed mixture, stirring until just incorporated.
Mix in shredded coconut and oats. Fold in chocolate chips to create a solid dough.
Drop spoonfuls of dough (I used a medium cookie scoop) onto a parchment or Silpat lined cookie sheet. Flatten dough balls slightly.
Bake at 350 degrees F for 10-12 minutes or until set and the edges are set. Turn baking sheet 180 degrees halfway through baking. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and let cool on pan for 2 minutes before transferring to a wire rack to cool completely.
Makes 3 dozen cookies.
The Cookie Princess
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