It has been bloody cold here the past few days. The Winter has been especially terrible this season, in general. But this week? Brrr. -43°C?
When it is this cold, I don’t even want to step out the door. Since I am now a stay-at-home Mom, I can stay inside if I so choose. I so chose! I had been craving chocolate chip cookies, but I did not like how the recipe that I used previously turned out. A friend of mine pinned the following on Pinterest & it caught my eye:
I knew I had all of the ingredients, although I wasn’t sure if I had enough oatmeal. I did. I had quick oats, however. The recipe called for old-fashioned. Also, I only had milk chocolate chips & extra-virgin olive oil. I tend to use what I have on hand — more cost-effective that way, for sure! I also had less than half a bag of unsweetened coconut that I wanted to use up instead of throwing it out. So, I added coconut to the recipe! I love coconut. They turned out delicious! My husband immediately ate four large cookies after Supper ^_^
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a large mixing bowl or bowl of a stand mixer add the oatmeal, flour, sugar, brown sugar, baking soda, salt, canola oil, eggs and vanilla, beat until the dough is moist and all the ingredients are combined. The dough will be crumbly. Mix in the chocolate chips.
Using your hands clump together a tablespoon of dough. Use you hands to really squeeze the dough into a ball. If the mixture is not holding add 1 tablespoon more of oil. Place on prepared baking sheet. If your balls are a little crumbly do not worry, they will come together while baking. Repeat with remaining dough.
Bake for 10 -12 minutes or until set and golden. These are best right out of the oven, so eat up!
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