Patty Griffin has a song about making pies. There’s a lot to the story of her song, but one part I took away from it was the social connections and routine of being in the kitchen making pies. I think I should write a song called Making Cookies because that’s what I oftentimes find myself doing when I want to feel socially connected. Whether we have family or friends over. Whether they’re here as a scheduled event or on the spur of the moment. Whether they’re hungry or not…I find myself in the kitchen conjuring up some variety of cookie dough. Today’s cookies are no exceptions. Family stopped by recently and these Oatmeal Coconut Chocolate Chip Cookies were the result.
Sometimes my cookie creations are more about circumstances than inspiration. An impromptu gathering prompts me to head to the kitchen to pull something special together from what I have on hand. There are times when I’m lucky enough to have the ingredients I need. Other times, I have to try to make do…or hop in the car for my own impromptu activity; a trip to the store.
Oh, how many last-minute trips to the store do I make? I wish I could buy stock in our local chain.
On this day I was guided by oatmeal and coconut – two flavors from seemingly distant lands. At least that’s what I imagine. I see oatmeal growing in the fields of the Midwest and coconut being cultivated in the tropics of Hawaii. I realize that by today’s farming standards, things may have changed.
Regardless of where they’re grown, it still seems like two unique and distant flavors coming together. In one magnificent cookie.
At least that’s they way I see it.
Can we be a part of making life better by making cookies? Well, it may not be a monumental shift, but it can be a part of the overall plan.
Oatmeal Coconut Chocolate Chip Cookies
- 3/4 cup firmly packed brown sugar
- 1/2 cup sugar
- 1/4 dairy-free margarine, softened*
- 1/2 cup coconut oil, softened*
- 1 tablespoon ground flax seed
- 1 tablespoon corn starch
- 1/4 cup water
- 1 teaspoon vanilla
- 1/2 teaspoon coconut flavoring (optional)
- 3 cups quick, uncooked oatmeal
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 -2 cups dairy-free chocolate chip (depending on your preference for the amount of chocolate)
* You can substitute 3/4 cup of Earth Balance’s Coconut Spread in place of the margarine and coconut oil
- Warm your oven to 375°F.
- In large bowl, beat sugars, margarine and coconut oil with an electric mixer until light and creamy.
- Add flax seed, corn starch, water, vanilla and coconut flavoring. As Michael Jackson used to sing, beat it, just beat it…some more with that electric mixer. Set aside.
- In a separate bowl combine the oats, flour, baking soda, baking powder, and salt; mix well.
- Pour the flour mixture into the wet ingredients and stir well. Add chocolate chips.
- Use a cookie dough dispenser to drop measured balls of dough onto ungreased cookie sheet. Bake 9 to 10 minutes. You’ll know the cookies are done when your kitchen smells fabulous and the edges of the cookies are golden brown.
- Use your oven mitts to remove the cookie tray from the oven. Allow the cookies to cool on the pan for a couple of minutes and then transfer them to a wire rack to cool completely.
- Repeat this process until the dough is all gone; or you can store the rest of the dough in the fridge and make another fresh tray of cookies tomorrow. See? Life is good!
Yield: About 5 dozen cookies
Enjoy…hopefully with family and friends nearby!