Coconut Oil Oatmeal Chocolate Chip Cookies Recipe
You'd never guess that these thick, soft and chewy coconut oil oatmeal chocolate chip cookies are butter-free! That's because they're packed full of amazing tropical flavor!
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CHOCOLATE CHIP COOKIES [The Only Chocolate Chip Cookie Recipe You Need]
I truly think that this is the perfect chocolate chip cookie. It's chewy and gooey in the middle, a little crunchy around the edges, buttery, chocolatey, a touch salty. I can't think of something that the human brain wants more. I did a LOT of R&D for this one to get it just right. I tried browned butter vs creaming, switched up the ratios of ingredients, and tried different bake times and temps. I can say with confidence that the recipe that I'm showing you creates the absolute best chocolate chip cookie that I can imagine.
Shout out to my pastry chef friend, Sarah Osborn, mentioned in the video. For those of you with pups, check out her dog treats company here:
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**MY GEAR**
4oz SCOOP:
MALDON SEA SALT FLAKES:
10 CHEF'S KNIFE:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
MASAHIRO CHEF'S KNIFE:
QUARTER SHEET PAN + RACK:
SPATULA:
SALAD SPINNER (for sifting chocolate):
FOR THIS RECIPE YOU'LL NEED:
(makes 8 jumbo cookies. i always recommend using the recipe listed in grams for the most accurate results)
220g (or 2 sticks/1 cup) nice butter
100g (or 1/2 cup) granulated sugar
200g (or 1 cup) dark brown sugar
2 large eggs + 1 yolk
4g (or 1 1/4 teas) vanilla extract
8oz of 70% cacao nice baking chocolate (bars not chips)
330g (or 2 1/3 cups) AP flour
1/2 teas baking soda
1/4 teas baking powder
7g (or 1 1/4 teas) salt
flakey salt for topping
Into the bowl of a stand mixer, add room temperature butter and the sugars. Using the paddle attachment, cream for 4-5 minutes on medium high. Then add in eggs + yolk and vanilla and cream on high for another 1 minutes (pausing to scrape down the sides of the bowl halfway through). Creaming times will vary slightly based on the temperature of your product. At the end of the creaming, your mixture should look the way it does in the video.
Roughly chop the chocolate. Transfer the chocolate into a colander or salad spinner and gently shake to remove some of the fine grains of chocolate so you're left with mostly the large chunks.
Add flour, baking soda, baking powder, and salt and mix on low for about 30 seconds. Reserve 15-20 chocolate chunks and gently fold the rest into the mixture until well distributed.
Using a 4oz scoop or 1/2c measuring cup, scoop cookies onto a small tray, dropping a couple of chocolate chunks into the bottom of the scooper before scooping. Refrigerate for 4-12 hours.
When you're ready for baking, preheat oven to 375 degrees. Place cookies on two flat, parchment-lined baking sheets. I do 4 cookies per sheet since these are LARGE cookies and need room to spread. Top each cookie with a sprinkle of flakey salt. Bake for around 18 minutes or until edges are golden brown, but soft in the middle.
#chocolatechipcookie #bestchocolatechipcookie #chocolatechipcookierecipe
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DELICIOUS BUFFALO CHIP COOKIE RECIPE | BAKE WITH ME COOKIES | Soft & Chewy Cookies
Hello from my kitchen and welcome to day four of Vlogmas! It is National Cookie Day and I am baking up ooey gooey delicious goodness in a HUGE five-inch cookie! It is golden brown and crisp around the edge but soft, moist and chewy in the center. It is called a Buffalo Chip Cookie and has been a favorite of mine for over 20 years. I first introduced my friends to this recipe at a Cookie Exchange Christmas Party in 1999 and have been making it throughout the years ever since. This cookie has everything to love in it. Brown sugar, chocolate chips, oatmeal, coconut, crispy cereal and pecans. Yum! I hope you fall in love with it like my family and friends did. Plus, I have it on good authority that Santa loves these cookies with a tall glass of milk as well! Let me know in the comments when you make it.
Thank you for stopping by and baking with me. I would love for you to come back so be sure to hit the red subscribe button and turn on your notification so you never miss an upload. Have a wonderful day and happy baking!
XO-Lesa
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Other baking and cooking videos to checkout:
Crock Pot Pork Chops
No Fail Turkey Recipe
Leftover Turkey Pot Pie Recipe
Easy Pecan Pie Recipe
Chicken & Potatoes in Garlic Parmesan Cream Sauce
RECIPE:
Ingredients
1 cup butter, softened 4 cups all-purpose flour
1 cup shortening 2 teaspoons baking powder
2 1/3 cup brown sugar 2 teaspoons baking soda
2 cups white sugar 2 cups oatmeal
4 eggs 1 cup milk chocolate chips
2 teaspoons vanilla 1 cup chopped pecans
2 cups Rice Krispies
1 cup shredded coconut
Preheat oven to 350 degrees Fahrenheit. With an electric mixer cream together butter, shortening, brown sugar, sugar, eggs and vanilla. Sift together flour, baking powder & baking soda. Add to creamed mixture gradually. Add oatmeal, chocolate chips, pecans, Rice Krispies and coconut in small increments until mixed in. Using an ice cream scoop, put cookie dough on a baking sheet, six to a pan. Bake 15 minutes at 350 degrees Fahrenheit. Let the cookies cool 5 minutes before removing to a wire rack to cool completely. Recipes makes approximately 30 cookies.
#cookies #bakewithme #uniquelylesa
Soft COCONUT OIL Chocolate Chip Cookies - NO BUTTER - NO EGGS
These little chocolate chip cookies made with coconut oil. These are only slightly sweetened compared to regular cookies. They are sort of a cross between a cookie and a scone.
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RECIPE - TENDER CHOCOLATE CHIP COOKIES
Ingredients:
1 cup of all-purpose flour
1 1/2 teaspoon of baking powder
1/4 teaspoon of salt
4 tablespoons of sugar
3 tablespoons of coconut oil
1/2 cup of chocolate chips
1/2 cup of coconut milk
2 teaspoons of vanilla extract
How-to:
. Preheat the oven to 375 degrees F.
. Combine the flour, baking powder, salt, and sugar in a large bowl.
. Add the coconut oil and mash it in well with a fork. It will take a few minutes to get the coconut oil well mashed into the flour. Alternatively, you could use a food processor to blend everything together.
. Stir in the chocolate chips.
. Add the coconut milk and vanilla extract and stir with a large spoon until all the ingredients are incorporated. The dough should be sticky but not runny and soft.
. Scoop the dough onto a parchment paper lined baking sheet. I used a cookie scoop, but you can also use an ice cream scoop or a regular spoon.
. Bake for 15 minutes or until they look golden brown on top. My oven doesn't brown from the top very well so I have to broil them for about a minute at the end to get them nice and golden.
Giant Caramel-Stuffed Chocolate Chip Cookies- Everyday Food with Sarah Carey
Sarah Carey shares a tip for achieving the blissful balance of a melted, gooey interior with requisite crispy edges in this jumbo-sized treat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
45 Second KETO CHOCOLATE CHIP COOKIE FOR ONE | Cooked 3 Ways - Air Fryer, Microwave, Oven
SOFT & CHEWY EASY 45 SECOND KETO CHOCOLATE CHIP COOKIE FOR ONE
Do you ever get a craving for chocolate chip cookies but don’t want to drag out all of your baking equipment or risk over indulging on sweets if you make an entire batch of cookies? Me too! That’s why I love portion controlled, single serve keto dessert recipes.
In this video, I show you how to make a keto chocolate chip cookie for one using three ways - the microwave, air fryer and oven. Of course, the microwave is the fastest. You can make a keto cookie in 45 seconds using the microwave. But the air fryer and oven are just as easy and take around 6 minutes to bake up a soft, chewy low carb chocolate chip cookie.
Another amazing thing about this recipe is that it is EGG FREE!!! So not only is this cookie gluten free and sugar free, but if you are trying to avoid eggs, this is your keto recipe! Plus we don’t have to worry about getting an eggy taste or splitting up a ¼ of an egg like some of the single serve chocolate chip cookie recipes do.
FULL RECIPE FOR SINGLE SERVE KETO CHOCOLATE CHIP COOKIE:
CHECK OUT THIS AMAZING KETO COOKIE RECIPE TOO:
CHOCZERO CHOCOLATE CHIPS: (use code KETOFOCUS to save 10% off your order)
I will be coming out with MORE KETO DIET RECIPE videos soon, so make sure you subscribe so you don’t miss it!
KETO CHOCOLATE CHIP COOKIE FOR ONE RECIPE
2 tablespoons almond flour
1 teaspoon coconut flour
2 teaspoons monk fruit
1 tablespoon unsalted butter, softened
1/4 teaspoon vanilla
pinch of salt
1 tablespoon keto approved chocolate chips
In a small bowl, add all the ingredients listed above. Mix together using a fork until combined. Mold into 1 or 2 cookies. Place in the refrigerator for 5-10 minutes to allow the flavors to meld together and to keep the cookie from spreading while baking.
OVEN INSTRUCTIONS: Place cookie on a parchment lined baking tray and bake at a 350 degrees for 6 minutes or until the edges start to brown. Remove from the oven and let cool completely before handling.
MICROWAVE INSTRUCTIONS: Place cookie on a piece of parchment paper and microwave at 100% or high for 45 seconds. Let cookie cool completely before handling.
AIR FRYER INSTRUCTIONS: Place cookie on the pre-greased air fryer grilling tray. Bake at 350-360 degrees for 6 minutes. Let cookie cool completely before handling.
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#ketocookies #ketochocolatechipcookies #easyketodesserts #ketodessertsforone