Oatmeal Coconut Chocolate Chip Cookies
While I can’t argue that apple pie is about as American of a dessert as it comes, when I think of the good old US of A as a sweet treat, I picture ooey gooey fresh out of the oven chocolate chip cookies. You know the ones your mom just happened to whip up out of thin air just as you ran inside from a playdate with your best buds? This past Sunday, I was suddenly inspired to bake something all American to celebrate the USA as the 2015 Women’s World Cup Champs! I have a couple variations of the same basic chocolate chip cookie that I like to switch between depending on my mood. For this particular cookie, I opted for an oatmeal cookie base with a little shredded coconut as a surprise, after all, that game was a surprise to say the least, starting with two amazing goals in less than 5 minutes of play! What kind of ingredients do you like to add to your cookies for a special surprise?
1 1/4 cup old fashioned oats
1 cup flour
1/4 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup canola oil
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees. Line baking sheet with aluminum foil and set aside.
Combine all the ingredients, except for the chocolate chips, in a large mixing bowl. Mix until well combined. Add chocolate chips, using your hands to gently work the dough.
Gently squeeze about 1 tablespoon of the dough together to create round balls and place on baking sheet. Repeat until all dough is used.
Bake for 12-14 minutes, until dough is golden brown.
Yields 15 cookies.