WHAT THE WHAT?!?
For some unexplained reason I felt the urge to just make up an entire cookie recipe from scratch and thought ‘who cares if it totally bombs?’ I was sitting in my car in front of a client’s house 5 minutes early waiting for her to come home and wrote down a random mix of ingredients.
I made it.
First point of interest- the dough.
Success! The dough was DELICIOUS!
And I was fully aware the cookies could bomb… Too flat, taste weird, yadda yadda, yadda.
But I was trilled that they were good! By no means am I an expert recipe inventor, but it was a great encouraging first step that I actually CAN do it! So exciting!
Triple Chocolate Oat Coconut Cookies
from Hoping in God
- 1/2 c. melted bittersweet or semisweet chocolate chips
- 2 sticks salted butter
- 1 c. brown sugar
- 1/2 c. white sugar
- 2 eggs
- 1 egg yolk
- 1 T. vanilla
- 2 1/2 c. flour
- 3/4 c. cocoa powder (dark preferably)
- 1 t. baking powder
- 1 t. baking soda
- 1/2 t. sea salt
- 3/4 c. bittersweet or semisweet chocolate chips
- 3/4 c. unsweetened coconut
- 3/4 c. old fashioned oats
- Preheat oven to 350 degrees. Line a cookie sheet with a silpat mat or parchment paper.
- Melt chocolate in microwave. Melt for about 30 seconds, then stir vigorously for about 15 seconds. Do this as many times as you need to until chocolate is smooth and melted. DO NOT over cook. Set aside.
- Cream butter in mixer. Add in brown sugar and white sugar and cream together until fluffy – about 5 minutes. Add in eggs and extra yolk, beating well after each addition.
- Add in vanilla and melted chocolate and mix until thoroughly combined.
- Sift in flour, cocoa powder, baking powder and baking soda. Using the lowest setting on your mixer or a wooden spoon, mix together just until no more flour streaks remain and dough is a dark brown color.
- Mix in chocolate chips, coconut and oats. The batter is very thick so you may need to use your hands to fully combine.
- Bake for about 8-10 minutes or until tops look dry and set. Don’t over bake or these will be dry. Allow to cool for 5 minutes on cookie sheet before removing to wire rack to cool completely.