reblogging because i will make these once the weather is not hotter than the face of the sun.
COOKIES. Specifically these Oatmeal Coconut Chocolate Chip beauts
Make these now.
They are a little bit of work*. But theres no butter in them so that makes them super healthy RIGHT?
It is v v important that you chill the dough. I let mine rest in the fridge overnight, because after all that stirring I got hot and didn’t feel like turning on my oven that night. I baked them this morning for exactly 9 minutes and promptly ate 3 with my coffee. I can’t attest to how they taste (or the mouth feel) when cold, but warm they are fucking heavenly.
*Work being letting them sit in the fridge while you do whatever you damn please.
NOTES, because you know I can’t follow a recipe:
I used unsweetened coconut chips because that’s all I had, and these were still plenty sweet.
I also only had this kind of oatmeal lying around, plain with flaxseed. Pretty sure it’s regular quick oats, which the recipe warns about, but mine still came out really good.
Here’s the recipe, from Averie Cooks (photo credit also)
1 large egg
1/2 cup melted coconut oil
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
pinch salt, optional and to taste- ALWAYS USE SALT
1 cup sweetened shredded coconut, loosely laid in
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
- In a large mixing bowl, add the egg, coconut oil (if it’s solid, briefly microwave enough to obtain 1/2 cup melted/liquid state oil, measured like you’d measure any other cooking oil), sugars, vanilla, cinnamon, optional salt, and whisk to combine.
- Add the shredded coconut, oats, flour, baking soda, and stir to combine.
- Stir in the chocolate chips. They’ll have a tendency to slip out of the dough and fall to the bottom of the bowl, but keep folding them into the dough.
- Using a medium 2-inch cookie scoop or your hands, form 16 equal-sized mounds, about two heaping tablespoons of dough each. Gently squeeze the mounds to ensure the dough is tightly packed and the chocolate chips are well-embedded. The dough is slightly crumbly yet oily, but comes together when squeezed.
- Place mounds on a large plate, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking; no exceptions. The coconut oil needs to re-solidfy in the fridge. Do not bake with warm dough because the cookies will spread and bake thinner, flatter, and you could have oil puddles.
- Preheat oven to 350F, line baking sheets with Silpats, or spray with cooking spray. Place mounds on baking sheets, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake about 9 minutes, or until edges have set and the tops are just beginning to set, even if undercooked, pale, and glossy in the center. The shredded coconut is prone to burning so keep a close eye on the cookies. Do not bake longer than 9 to 10 minutes for soft cookies because they firm up as they cool, and as the days pass they’ll dry out quicker. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
White Strawberry Lemon Sangria
Ingredients & Measurements:
- 2 Lemons (Sliced Thinly)
- 1 Apple (Sliced)
- 1 cup Strawberries (Sliced)
- 750 ml bottle of White Wine
- 1/2 cup White Rum
- 4 cups Sprite
Add lemon slices to a large pitcher, then the apples, then the strawberries. Pour the wine and rum over the top. Cover and place in the refrigerator for 4 – 5 hours. Remove from refrigerator and add the Sprite. Add a few pieces of the fruit to your glass and pour sangria over to serve.