Did I really make such a bold claim?! I have other chocolate chip cookie recipes on this site and have baked so many over the years that I have lost count. Out of all the cookies baked and consumed in our house, chocolate chip will always be number one. I’d say my favorite all time cookie would be gingerbread, but chocolate chip cookies are definitely the most baked.
This, however, was my first time attempting to bake them with coconut oil instead of butter. The result? A crispy around the edges but chewy in the center cookie filled with chocolate chips and oats that had a very very faint taste of coconut. The coconut taste is so faint that you can’t really even put your finger on it unless you know it’s there. Gahhh I am drooling just thinking about them!
When I was doing some recipe research, I found many people saying to measure your coconut oil when liquid. Ehh…I don’t really agree. I say measure your oil when it’s in a solid state. It will make for fluffier, chewier cookies. Also, don’t overly mix these — same goes for any cookie — you really just want to mix until the ingredients are together. Over-mixing yields flat cookies. These have some oomph!
As good as these were right out of the oven, I have to say I like them even better frozen. If you’ve never eaten an ice cold frozen cookie, you’re missing out. So good. I may or may not have a whole little cookie stash in my freezer that no one else in my family knows about but me. 😉
Lemme know what y’all think! I think they might become your favorite, too.
- 1/3 cup coconut oil room temperature
- 2/3 cup packed light brown sugar
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/2 cup old fashioned oats
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1 whole egg
- 1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees. Line a sheet pan with parchment or silpat.
Beat together the coconut oil and brown sugar. Add the vanilla and egg and continue beating until well combined.
Whisk together the dry ingredients and add to the wet ingredients. ONLY mix until just combined. Add the chocolate chips and mix gently.
Scoop golf ball sized balls of dough onto your prepared sheet tray. Bake for 8-10 minutes until golden. Let cool slightly before transferring to a cooling rack (or eating!).