Oatmeal Coconut Chocolate Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Pasta & Grains

  • 3 cups Quick oats

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, firmly packed
  • 1/2 cup Chocolate chips
  • 1 tsp Cinnamon
  • 1 1/2 cups Flour
  • 1/2 cup Sugar
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 7/8 cup Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Coconut, sweetened

Found on prettypracticalpantry.com

Ingredients

• ½ cup, plus 6 tablespoons of room temperature coconut oil
• ¾ cup firmly packed brown sugar
• ½ cup sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 1½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 cups quick oats
• 1½ cups shredded, sweetened coconut
• ½ cup chocolate chips

Directions

• Preheat your oven to 350 degrees.
• In a large mixing bowl, beat together the coconut oil and both sugars until a creamy consistency is achieved.
• Add in the eggs and vanilla extract and incorporate into the sugar mixture.
• Add in the flour, baking soda, cinnamon and mix well.
• Add in the oats, coconut, and chocolate chips; fold into the mixture.
• Using a small scoop, drop the batter on a lined cookie sheet leaving space for expansion while baking. (I placed four rows of three on a large baking sheet.)
• Once the dough is in place, slightly flatten with the palm of your hand.
• Bake for exactly 9 minutes. Remove from the oven and allow to cool for a few minutes before removing to a cooling rack.