Chewy Chocolates Chunk Coconut Oatmeal Cookies made out of coconut oil

There are so many things I wish to accomplish. Way too many things I wish to bake. Too much joy I would like to create.

But at this time? All I’m thinking about can be Fall. The special cinnamon smell that seems to be just about everywhere, the gorgeous colors of the changing leaves, and pumpkin pie in my own belly. Summer season was sweet, but I’m prepared to bake until I can’t anymore. So let’s start at this time.

Cooooooooooooookiessssss. Personally i think like I really owe you them; it’s been far too longer.

Cookies certainly are a big deal to me. They’re here to bring you joy.

Just imagine puddles of wealthy chocolate in ultra chewy oatmeal cookies with layers of coconut.

They’re a dream.

The shredded coconut in these cookies make the exceptionally chewy, and coconut oil also adds additional coconut flavor that basically comes through. I am sorry if you aren’t into coconut, but probably these will change your mind.

My favorite part of these cookies will be the puddles of chocolates through the chopped chocolates chunks. It really seeps into the cookie so that with each bite you get yourself a layered flavor profile that’s really unforgettable!

See what I’m discussing?

Guy bait cookies. Certainly.

Ingredients

1 teaspoon cooking soda

1 large egg

1 cup shredded coconut (sweetened is okay)

3.5 oz semi-sweet 60% chocolate, coarsely cut (I take advantage of one Ghiradelli chocolate bar)

2 teaspoons almond milk (or regular, soy, coconut)

Instructions

Preheat oven to 350 levels F.

In large dish whisk collectively flour, oats, baking soda, and salt; reserve.

In plate of an electric mixer beat collectively melted coconut oil and brownish sugar until simple. Add in egg, milk and vanilla; defeat again for 2 a few minutes or until soft.

Add flour & oat blend to the wet ingredients; combining until well combined. Slowly add in coconut pigs and feet chocolates chunks.

Drop dough with cookie scoop or by huge curved tablespoons onto ungreased cookie sheet. Bake 9-11 a few minutes or until sides just being to carefully turn a golden brown. Do not over bake; we don’t desire crispy cookies! Remove from oven and let great a few minutes on baking sheet. Transfer to cable rack to complete cooling. Makes 2 dozen.

If you’d like thin, chewy flat cookies then reduce flour to at least one 1 glass and bake as directed.

If you’d like them thicker, increase flour to 1 1 1/3 mugs.

elaine

And love which you used coconut oil! Yummy.

My cookies came out looking like brittle but not hard like brittle. These were so extemely flat ðŸ

My cookies came out seeking like brittle however, not hard like brittle. These were so extemely toned ðŸ

Side take note: while scrumptious while your pics look, 5 of just the finished item might be a little excessive. It takes FOREVER for this page to weight on my mobile phone (and that is the only real internet I have at home presently).

Hi! That is my second period trying your formula and although the very first time led to probably the most delicious cookies I’ve ever made and tasted, both instances the cookie dough was just crumbley, crumbles, crumb and I had to pat and squeeze the ‘dough’ with my hands like I was making bread or something.

Still enjoying the last few cookies today ^^