Cookies!

 

I haven’t posted any new recipes lately – mainly because I haven’t been cooking. But, alas, tax season has died down and I find myself with a few spare moments. So I’m tried out a new cookie today from Picky Palate that uses coconut oil instead of butter (supposedly there are major health benefits to coconut oil, but it is probably just the most recent hype. What I love about using the coconut oil over butter is that my cookies don’t melt in the oven. They stay nice and full. But I will say that butter tastes better overall…

Cinnamon and White Chocolate Coconut-Oat Chippers

1 Cup softened virgin coconut oil
3/4 Cup brown sugar
3/4 Cup white granulated sugar
2 large eggs
1 teaspoon vanilla
2 1/4 Cups flour
1 1/4 Cups oatmeal
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 Cups shredded sweetened coconut
1 1/2 Cups cinnamon chips (Hershey Brand is what I used)
1 1/2 Cups white chocolate chips

1. Preheat oven to 375 degrees F. In a stand or electric mixer, cream the oil and sugars. Beat in eggs and vanilla until combined. Add the rest of the ingredients, mix on low until just combined. With a small cookie scoop, scoop dough onto a parchment or silpat lined baking sheet. Bake for 7-9 minutes or until cooked through. If making larger cookies, bake 9-11 minutes. Cool for 5 minutes before transferring to cooling rack.