By Tracey
Chewy Coconut Oatmeal White Chocolate Cookies
adapted from Two Peas and their Pod
Ingredients:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 cup coconut oil, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup quick oats
- 4 oz white chocolate chips
Directions:
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. In a large bowl, combine both sugars, the eggs, coconut oil, vanilla extract, and coconut extract. Beat them together with a hand mixer until well combined. Add the dry ingredients in three additions, beating until just incorporated. Mix in the oats and chocolate chips until evenly distributed.
Use a small cookie scoop (mine measures about 1 1/2 inches across) to portion the dough onto the prepared baking sheets, leaving about 1-2 inches between the cookies. Bake, one sheet at a time, until the edges of the cookies are set and golden brown, about 9 minutes. Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before removing them to the rack to cool completely. Repeat with remaining dough (alternate baking sheets so you’re using a cool one for each batch).
Makes about 4 dozen cookies
