Sometimes the simplest of cookies is the best. My fathers favorite was always Oatmeal, my kids is chocolate chip so we put them together and made yummy Chocolate Chip Oatmeal Cookies with Coconut Oil. Coconut Oil is a something people are using more and more and you can substitute it in many of your baking recipes but there are a few adjustments.
Exchanging Coconut Oil for Butter in Cookies
Cookies made with coconut oil instead of butter will generally turn out okay, though they’ll be a bit more crunchy. That’s because butter is 16 to 17 percent water, while coconut oil is pure fat. Less moisture produces a crisper cookie. If you substitute 1:1, your coconut oil recipe will have more oil and a bit less water than the same recipe with butter and you may not like it as much. You’ll need to add just a bit less. If you have a certain weight of butter, multiply by 0.81 to convert to coconut oil.
The dough for these Chocolate Chip Oatmeal Cookies with coconut oil can be frozen for up to 9 months, so it’s easy to get a jump start on your holiday baking.
- 12.5 tablespoons Coconut oil Or one cup butter softened
- 1 1/2 cups brown sugar packed
- 1 tsp vanilla
- 1 egg
- 2 cups quick cook oatmeal
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1 cup milk
- 2 cups chocolate chips you can add more if you like
Preheat the oven to 350-degrees
Line a baking sheet with parchment paper or my favorite a Silpat Mat.
In a large mixing bowl, cream together the butter and sugar.
Beat in the egg and vanilla.
Stir in the oats, baking soda, salt and flour, then fold in the chocolate chips.
Using a cookie-scoop or tablespoon, drop the cookie dough onto the prepared sheet, about 2 inches apart.
Bake until golden brown, about 10-12 minutes.
Remove and cool 5 minutes before removing to a Cooling Rack.
What is your favorite Cookie I would love to know!