Today’s recipe is only the third cookie recipe to feel the mighty power of the Live Simply publish button. This means…
- I’m super picky about cookies.
- I don’t make cookies very often.
- This recipe is too good to keep to myself.
Since I spend the majority of my kitchen time preparing nourishing meals (breakfast, lunch, and dinner), I don’t prioritize making treats during the week. With that said, I have a request: please don’t tell my kids there are moms out there that bake fresh cookies after school, please! In our home, treat-making is generally reserved for a slow weekend. A time when the whole family can slow down and enjoy the process of making something special, as well as the end result: a sweet, homemade treat.
When it comes time to bake something special, particularly cookies, I’m a bit picky about the final product. When it comes to cookies, there are a few non-negotiable details that a cookie, and a cookie recipe, must possess:
- A cookie must be crunchy, soft, and chewy all in the same bite. You know that perfect cookie that satisfies every single one of those tasty characteristics in one single bite? Satisfying, right?!
- A cookie must be easy to make, AKA: no-fuss.
- A cookie must be made with decent ingredients that are easily found in my real food pantry.
I’ve played around with many different cookie recipes over the years. Some recipes have been keepers, and others have been complete failures. Only a few recipes have been share-worthy or make-again-worthy, generally due to the ingredients used and the final result.
Today’s cookie recipe is definitely in the share-worthy and make-again-worthy categories. In fact, just between you and me, I’ve made this recipe six times over the past few weeks. For testing purposes, of course, and tasting purposes. I even broke our weekend-only treat rule multiple times. These cookies made the extra weeknight dishes totally worth it!
What makes Oatmeal-Coconut Chocolate Chip Cookies so share-worthy and make-again-worthy?
These cookies come together with just a few simple pantry ingredients: rolled oats, spelt flour (an ancient grain), pecans, shredded coconut, butter, brown sugar (it’s essential, I’ve tried maple syrup and honey without much success), and butter. The end result is a tray full of cookies that are soft and chewy with just the right amount of crunch. A cookie that reminds me of the goodness of homemade granola with a touch of Grandma’s famous oatmeal cookie “magic,” and the gooeyness of a classic chocolate chip cookie. There really is so much to love in every single bite, or 72 bites ;).
As you read through today’s cookie recipe, you may notice something different about how I wrote the final recipe. Over the past few months, I’ve started experimenting with using weight measurements versus solely relying on volume measurements (cups) when it comes to baking. For quite some time I didn’t buy into the whole “use weight versus volume amounts for baking” idea (hey, I’m an American!), but since playing around my scale, I’m a total convert.
My big AHA moment came after playing around with a bread recipe a few times, each time having a slightly different end result. I finally decided to weigh my major ingredients (mainly the flour). I found the variation in how much flour was going into my recipe, depending on the measuring cup I used, quite shocking. Since that moment, I’ve been playing around with the idea of including weight measurements in my baking recipes, particularly for the major ingredients. Today is the first recipe to include both weight (grams) and volume (cups). Hooray for progress!
Oatmeal-Coconut Chocolate Chip Cookies
- 10 TB butter room temperature
- 3/4 cup organic brown sugar 145 g
- 1 egg + 1 egg yolk
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups old-fashioned rolled oats pulsed into flour, 150 g
- 1/2 cup spelt flour 78 g
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup shredded unsweetened coconut toasted, 80 g
- 1 cup chopped pecans toasted, 110 g
- 1 cup organic semi-sweet chocolate chips 175 g
- Preheat the oven to 375F. If the pecans and shredded coconut haven't been toasted yet, place them on a baking sheet/dish. Once the oven reaches 375F, toast the pecans and coconut in the oven for about 10 minutes, until the coconut turns golden, stirring after about the five minute mark, if needed.
- In a large bowl (or the bowl of a stand-mixer fitted with the paddle attachment), beat together the butter and brown sugar. Once creamy and smooth, add the egg, egg yolk, and vanilla extract. Beat the ingredients together for about 40 seconds, until creamy.
- In a food processor, pulse the oats until they are ground into a flour-like powder. There will still be a few chunks, but the oats shouldn't resemble whole oats after pulsing (about 1-2 minutes).
- Add the oats, spelt flour, baking soda, baking powder, and salt. Mix the ingredients until combined. Add the toasted coconut, pecans, and chocolate chips to the dough. Make sure the coconut and pecans are cool before adding them to the dough. Mix just until the ingredients are combined.
- Scoop the cookie dough onto a parchment-lined baking sheet. I use an ice cream scoop. Make sure the cookies have plenty of room to spread while baking. Bake the cookies for 12-13 minutes, until they are golden brown on top. The cookies will crumble if they are immediately picked up. Let the cookies rest for about 7 minutes, then transfer the cookies to a cooling rack/surface.
The final shape of your cookies will depend on the temperature of your butter. If your butter is warm, the cookies will spread. If your butter is cooler, the cookies will look like little domes. Also, I measure my butter using tablespoons since that’s how it’s marked on the outside of the bar. 10 tablespoons butter = 1/2 cup + 2 tablespoons. I use salted butter in this recipe, but you’re welcome to use unsalted.
Spelt flour is believed to have originated in the Near East over 8,000 years ago, eventually making its way into Europe, particularly Germany. The mildly-nutty tasting spelt berry is considered an ancient grain much like einkorn, and is even referenced in the Bible. The spelt berry has not been hybridized like modern-day whole wheat. Spelt has a lower gluten content than today’s whole wheat, making it easier to digest. Spelt is not gluten-free and should not be used by those with celiac disease or a severe gluten intolerance. Spelt flour may be found in most health food stores and some conventional stores.