Wednesday, May 22, 2013

Quite Possibly The Perfect Cookie

These awesome cookies were a result of another pregnancy craving.  I wanted oatmeal cookies in the worst way... oatmeal chocolate chip cookies, to be precise.

I did a quick recipe search and stumbled across the Brown Eyed Baker's recipe for oatmeal chocolate chip cookies.

After a few adjustments and "healthifications", I baked my masterpieces and then offered them to my #1 taste tester.  With a glass of milk on the side, of course.

I was stoked when he said, "these are the PERFECT cookies - not too sweet, just the right texture."

Awww... I love it when he's honest. :)

I have to admit, they turned out really well.  The coconut oil and almond meal keep the texture moist and chewy, while the butter just kicks the flavor into high gear.

The perfect cookie equation goes like this:

oatmeal + butter + coconut oil + almond meal + chocolate chips = total awesomeness.

Not convinced?  Need proof?

Take these little babies to your next potluck or get-together and experience the happiness first hand.  Just don't eat the entire batch in less than 2 days...unless you have help. Just sayin'.

Oh, and if you need the nutritional information, pop over to my recipage, here.

Oatmeal Chocolate Chip Cookies

by Raye
Prep Time: 15 minutes
Cook Time: 14-16 minutes per pan
Keywords: bake dessert chocolate oatmeal almond cookie

Ingredients (3-1/2 dozen cookies)
  • 1-1/4 c. all purpose flour (or 3/4 c. all purpose, 1/2 c. white whole wheat)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 stick (1/2 c.) unsalted butter, softened
  • 6 Tbsp coconut oil (use refined if you don't want the coconut taste)
  • 1/2 c. brown sugar (I use Rapadura or Sucanat)
  • 1/2 c. + 2 Tbsp granulated sugar (I use evaporated cane juice)
  • 2 eggs
  • 3 c. old-fashioned (rolled) oats
  • 1/2 c. almond meal
  • 1 to 1-1/2 c. semisweet or dark chocolate chips
  1. Preheat oven to 350*F. In a small bowl, whisk together flour(s), baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat together sugars, butter, and coconut oil (coconut oil should be in its solid state) until fluffy, about 1 minute. Add eggs one at a time, beating well after each addition.
  3. Add flour mixture to the butter/sugar mixture and beat until combined. Stir in almond meal and oats. Fold in the chocolate chips.
  4. Drop by tablespoonfuls onto a cookie sheet. Feel free to use a non-stick baking mat, or parchment paper. (I used a cookie scoop and a stoneware pan).
  5. Bake each pan for 14-16 minutes, or until the edges begin to turn golden brown. Cool on the pan for about 1 minute, then remove to a wire rack to cool completely.
  6. Store cooled cookies in an airtight container up to 5 days, but beware... they may not last that long!
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