I went to visit my parents today, and while i was there i decided to try out a cookie recipe. The problem was that i didn't have a particular recipe that i wanted to try, i just wanted particular ingredients in the cookies. So i did want any veteran cook such as myself would do, i made up a recipe. I took an oatmeal cookie recipe and a chocolate chip cookie recipe and compared them, switching ratios around until i had created what may very well be the best tasting cookies i have ever had. Not only that, they turned out how i had always wanted my cookies to turn out: thick. My cookies before had always flattened out as they baked, so a day or two later they were kind of hard and crispy. These did not flatten out. They taste good and they look like cookies you'd put a picture of in a cookbook. Needless to say i was rather pleased with myself for the rest of the day. I'll put the recipe here so you can try it if you are interested, and feel free to let me know how your batch came out and what you think if you do try them. I think this is the recipe anyway. I typed it out on my sister's computer and then forgot to email it to myself, so when i get it from her if it is different i will repost it. But as far as i can remember, here it is.
1 cup coconut oil
1 cup packed brown sugar
1/2 cup white sugar
1/4 cup water
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
2 eggs
2 cups whole white wheat flour
3 cups rolled oats
1 cup raisins
1 cup chopped walnuts
1 cup chopped macadamia nuts
Combine all ingredients from the oil to the eggs in a bowl or the mixer and combine until throughly blended.
Add the flour about half a cup at a time, the the oats in like fashion.
Finally add the raisins and nuts and mix it all together.
Spoon onto a cookie tray and bake at 350 degrees for 12 to 15 minutes, or until they just start to brown on the top.
Let the cookies set for about 5 minutes before moving them to a cooling rack to cool completely.
Makes about 26 3-inch cookies.
Notes:
Coconut oil comes in two varieties, unrefined and refined. Unrefined coconut oil has a modest but distinctly coconut flavor, while refined is supposed to have no real flavor at all (that's what i've read, but i like coconut so i always used unrefined). After the cookies were baked, though, i didn't really notice much of a coconut flavor, so if you like it a little but not a lot i would go with unrefined. Either will work, but in either case it should be non-hydrogenated.
The water is optional, but it does make the oats a little softer which makes for a soft-chewy cookie.
Whole white wheat flour is different than white flour. I imagine that white flour would work fine, but whole white wheat flour has all the benefits of whole wheat with all the taste, texture and color of white flour.
The oats have to be real oats. They cannot be the instant kind or it will just turn to mush.
There you go, my own personal creation.
1 cup coconut oil
1 cup packed brown sugar
1/2 cup white sugar
1/4 cup water
1 tsp salt
1 tsp baking soda
1 tsp vanilla extract
2 eggs
2 cups whole white wheat flour
3 cups rolled oats
1 cup raisins
1 cup chopped walnuts
1 cup chopped macadamia nuts
Combine all ingredients from the oil to the eggs in a bowl or the mixer and combine until throughly blended.
Add the flour about half a cup at a time, the the oats in like fashion.
Finally add the raisins and nuts and mix it all together.
Spoon onto a cookie tray and bake at 350 degrees for 12 to 15 minutes, or until they just start to brown on the top.
Let the cookies set for about 5 minutes before moving them to a cooling rack to cool completely.
Makes about 26 3-inch cookies.
Notes:
Coconut oil comes in two varieties, unrefined and refined. Unrefined coconut oil has a modest but distinctly coconut flavor, while refined is supposed to have no real flavor at all (that's what i've read, but i like coconut so i always used unrefined). After the cookies were baked, though, i didn't really notice much of a coconut flavor, so if you like it a little but not a lot i would go with unrefined. Either will work, but in either case it should be non-hydrogenated.
The water is optional, but it does make the oats a little softer which makes for a soft-chewy cookie.
Whole white wheat flour is different than white flour. I imagine that white flour would work fine, but whole white wheat flour has all the benefits of whole wheat with all the taste, texture and color of white flour.
The oats have to be real oats. They cannot be the instant kind or it will just turn to mush.
There you go, my own personal creation.