These cookies stray from the standard American chocolate-chip-cookie only because coconut oil replaces half the butter. These cookies crack; they don’t bend the way butter makes a cookie soft.
Call me a heathen, my feelings about the standard Toll House Cookie is that the combination of chocolate chips and butter is too bland. After all, chocolate chips are just butter with cocoa. Using bittersweet chips defines the barrier between fat and fat a little, but not enough for me.
In these cookies the coconut oil produces a batter that crunches when it’s baked, so you can taste at least two different textures in one bite: crisp batter and soft chocolate chip. Add oats, walnuts and dried cranberries, and you add three more textures, making a cookie that is now an orchestra, not a marching band, all horns.
No one eats chocolate chip cookies to fight viruses, cancer, and aging, but scientists have documented organic coconut oil’s ability to do all three. Organic coconut oil contains the super-beneficial medium-chain fatty acid, lauric acid, and also stimulates thyroid function. The lauric acid is a serious anti-microbial, or anti-viral. By stimulating thyroid function coconut oil is thought to lower cholesterol. Coconut oil doesn’t go rancid (I’ve had some perfectly delicious stuff in my cupboard for six months), which apparently proves it’s got antioxidant properties. In fact, the Super Food People consider organic coconut oil a staple.
Call these “Super Chocolate Chip Cookies.” One day I called them “Backstage Cookies,” because I sent them in to my daughter’s cast. One day I called them “Renovation Cookies,” because I passed them around to all the guys working on my house. Here’s documentation of this cookie’s ability to make smiles:
Super Chocolate Chip Cookies Ingredients
- 1 stick butter
- 1/2 cup coconut butter
- 1 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp cinnamon
- 2 eggs
- 1 cup oats
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1/2 cup white flour
- 1/2 cup cranberries dried
- 1/2 cup chopped walnuts
- 1/2 cup chocolate chips
- Preheat oven to 375 degrees.
- Cream butter and coconut oil together. Add sugars and cream until light. Mix in eggs. In a separate bowl, stir together oats, flours and salt. Add dry mixture to creamed mixture, and stir together. Stir in remaining ingredients.
- Drop cookies by the tablespoon-full onto cookie sheet, and bake until cookies are light brown.