I couldn’t help it. I threw everything in my heart and cupboard into these cookies, and then I underbaked these by a mile. And I would do so again in an instant without regret. Because they were so happily fattily satisfying. Happily fattily, happily fattily. New favorite phrase. Just try it. You’ll like it. It reminds me of this song. Caroling, caroling.
If I did these again, I would have included more coconut and oats, which got lost, texturally-speaking. You could try doubling the amounts below on them. I also used Ghiradelli milk chocolate chips. Normally, I don’t fuss about using high quality chocolate, but oh my, these chips are fat and taste so much better than cheap chips. Cheap chips, cheap chips.
Since I’m clearly into word-smithing today, I spent a few minutes rooting around for a baking-inspired poem to share with you, but, as with many poems I have read, I was too gagged-out by all the waxing on about failed relationships, so I couldn’t find anything really profound or great. Who knew that the search term “poems about baking” would yield such sappy drivel? A total misuse of all baking words ever.
Instead, I give you this short piece about cookies. Pay particular attention to the end of the first stanza. “Homemade is boss.” A great thinker of our time?
Coconut Oat Chocolate Chip Cookies
Inspired by averie cooks
Makes about 18 cookies
1 cup brown sugar, packed
1/2 cup coconut oil, softened in the microwave for 8 seconds
1 tablespoon vanilla
1 1/2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup quick oats
1/2 cup flaked coconut
1/2 cup milk chocolate chips
Cream together the sugar, oil and egg in a stand mixer for about three minutes. Scrape down the bowl, then beat in the vanilla. Add the flour, cornstarch, baking soda and salt, and mix until just combined, then stir in the oats, coconut and chocolate chips.
Preheat the oven to 350 degrees F. Form the dough into a ball, wrap in cling film and stick in the freezer while the oven preheats. Using a medium cookie scoop, scoop out 18 cookies, baking about 9 at a time on a parchment lined sheet. Bake for 7-10 minutes (I left mine on the softer side at 7.). Remove from the oven and let cool on the sheets for a few minutes, then transfer to a rack to cool completely. Best served in rhyme.