Oatmeal Whole Wheat Coconut Chocolate Chip Cookies
Whole wheat flour, oats, most olive oil or grape-seed oil and small amount of butter make these cookies much healthier but still packed with deliciousness.
or grape seed oil
firmly packed, or less or more to your own taste
rolled or quick-cooking
coconut, shredded (desiccated)
chocolate chips (semi-sweet)
Preheat the oven to 375℉ (190℃) F (190 degrees C).
Line the baking sheets with baking mats or parchment paper. Set aside.
In a mixing bowl, add together olive oil, melted butter, brown sugar, egg, milk and vanilla extract.
Mix until well combined.
In another large bowl, add the oats, flour, baking soda and salt, and mix well.
Pour the liquid mixture into the oat-flour mixture, and stir until just moistened.
Add the coconut and chocolate chips, gently stir until evenly distributed.
Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches apart onto baking sheet.
Bake one baking sheet at a time for 11 to 13 minutes or until lightly browned.
Cool 2 minutes on the baking sheet on a wire rack.
Remove the cookies onto the wire rack and let cool completely.
Store the cookies in an air-tight container.