Best Daphne Ozs Chocolate Chip And Coconut Oatmeal Cookies Recipes

CHEWY CHOCOLATE CHUNK COCONUT OATMEAL COOKIES {MADE WITH COCONUT OIL}

Steps:

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
• In large bowl whisk together flour, oats, baking soda, and salt; set aside.
• In a large bowl, mix together melted coconut oil and brown sugar until smooth. Add in egg, egg yolk, and vanilla; mix again until smooth and well combined.
• Add in flour and oat mixture to the wet ingredients; mixing until well combined. Fold in shredded coconut and chocolate chunks. Let dough sit for 5 minutes before baking.
• Drop dough with cookie scoop or by large rounded tablespoons onto prepared cookie sheet. Bake 9-12 minutes or until edges just begin to turn a golden brown. Do not over bake; we don't want crispy cookies! Remove from oven and let cool for 5 minutes on baking sheet, then transfer to wire rack to finish cooling. Sprinkle with sea salt if desired. Makes about 20 cookies.

DAPHNE OZ'S CHOCOLATE CHIP AND COCONUT OATMEAL COOKIES RECIPE

Steps:

• Combine coconut oil and butter in a large bowl and beat until creamy. Add granulated sugar and brown sugar and continue beating until well combined. Beat in eggs and vanilla. Mix salt, baking soda, baking powder and flours together and add to the wet mixture in four parts. Gently stir in the oats and coconut with your hands or a wooden spoon to moisten all the ingredients, then fold in chocolate chips and walnuts. To Freeze: Roll batter into a log (2-3 inches in diameter) and wrap in parchment paper, then saran wrap, then tin foil and freeze. Bake 1/2 inch thick slices of the batter on a lined or buttered baking sheet at 350 degrees for 8 to 10 minutes. If skipping the freezing phase, roll 1 tablespoon of the batter between your palms to form balls, place on baking sheet and press down to flatten slightly; bake at 350 degrees for 8 to 10 minutes until middle is just slightly wet. Take out of oven and allow to sit for 1-2 minutes. Enjoy!

CHEWY COCONUT-CHOCOLATE CHIP COOKIES

Steps:

• In a medium bowl, whisk together the flour, oats, coconut, baking soda, and salt.
• In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed fluffy and yellow.
• Add the vanilla and the eggs, one at a time, beating after each addition for 30 seconds.
• Reduce the speed to medium-low and add the flour mixture in three parts, beating for about 10 seconds after each addition. Add the chocolate chips and mix until just combined.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or overnight. Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
• Scoop out portions of dough the size of golf balls, roll them between your palms loosely, and place them 2 inches apart on the baking sheet (you'll need to bake the cookies in several batches). Bake for 14 minutes, or until the cookies are set around the edges. Halfway through baking, remove the pan from the oven and drop it onto a heat-safe flat surface, such as the open oven door (this deflates the cookies, creating a deliciously chewy center and crisp edges-in other words . . . perfect!). Immediately return the cookies to the oven, rotating the pan 180 degrees, and complete baking, until the center resists light pressure but is still somewhat soft.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Repeat to make the rest of the cookies.
• Do Ahead:
• To store extra dough and make future cookie baking a breeze, roll out balls and freeze them on a cookie sheet. Once they're set, transfer them to a resealable freezer bag or airtight container and keep them frozen for up to 3 months. Let the dough balls sit out at room temperature for 15 minutes before baking as usual.

OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325F.
• Beat butter and sugars together at High speed until fluffy.
• Add eggs and beat on medium speed until blended.
• Beat in vanilla, baking soda and salt until mixed in fully.
• Add flour and mix at low speed until blended.
• Stir in oats, coconut and chocolate using spoon.
• Arrange in mounds on baking sheets. Pat down if desired.
• Cook 12-14 minutes.
• Cool one minute before transferring to cooling rack.

OATMEAL CHOCOLATE COCONUT CHEWY

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
• Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
• Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.