This week, I will be headed to Mixed, my first food blog conference. One of the sponsors for Mixed is OXO — the makers of some of my favorite kitchen tools (um, shout out to my OXO kitchen scale).
OXO has asked us to share our favorite cookie recipe and help get the word out about Cookies for Kids’ Cancer — a cause founded by two OXO employees who were inspired by their 2-year old son’s battle with cancer. Cookies for Kids’ Cancer supports people everywhere to help fight pediatric cancer – through the simple concept of local bake sales. And one of the best parts: OXO will donate up to $100,000 to support research for new and improved therapies.
Pediatric cancer hasn’t personally affect my family or I. Thankfully. But I’m glad to know that this is happening for those that need it and that I can play a part.
My favorite cookie recipe is always changing. But, one thing that seems to always stay the same is that it’s usually some variation of a chocolate chip cookies. Last week, one of the kiddos, Courtney, wanted to make cookies. She looked for butter and couldn’t find any. I told her to check the freezer in the garage, where I had stashed several pounds I bought on clearance. She looked. There was none to be found.
I was sure this was wrong. Did we go through all the butter I bought? I checked myself and sure enough…our butter well had dried up.
For a second, the cookies were called off. And then I remember – I have coconut oil. Could I make cookies with coconut oil instead of butter? With a quick Google search, I learned that coconut oil can be substituted one-for-one. So, instead of 1 cup of butter, I could use 1 cup of coconut oil.
With using one of my previous favorite chocolate chip cookie coconut recipes, we made a few changes and OH MY. These cookies were awesome. I’m still very much a butter lover, but with these cookies with the toasted coconut and the coconut oil…it made them even more fabulous.
So with that, here is my current favorite cookie recipe:
Chocolate Chip Coconut Cookies (with Coconut Oil)
- 1/2 cup sweetened coconut flakes
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coconut oil measured solid
- 3/4 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoons vanilla extract
- 2 eggs
- 12 oz semi-sweet chocolate chips 2 cups
Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
Heat a skillet over medium heat. Add coconut flakes and stir frequently to toast coconut flakes. When golden brown, remove from heat immediately and spoon into a small bowl or plate to allow to cool. Set aside.
In a medium bowl, stir together the flour, baking soda and salt. In a large bowl, beat together coconut oil, sugars and vanilla extract with a mixer on medium until it is fluffy and creamy. Beat in eggs, one at a time, on low, until thoroughly combined with sugar mixture.
Add flour mixture to sugar mixture; mix until combined. Stir in chocolate chips and then gently stir in toasted coconut flakes.
Using a small cookie scoop, place mounds of cookie dough onto prepared baking sheet. Bake for 8 – 10 minutes, or just until edges start to turn lightly brown and tops are lightly brown. Remove from oven and remove to cooling racks immediately to cool.
Recipe Notes--When coconut oil is under 76 degrees F, it will become solid (above this, it will be liquid). To properly measure your coconut oil for this recipe, you'll want it to be in a solid state. If yours is liquid, I recommend placing in the refrigerator until solid.
Be sure to check out Cookies for Kids’ Cancer where you can find out easy ways you can get involved in helping fight against pediatric cancer. You could hold a bake sale, buy cookies, or even buy a “Be a Good Cookie” spatula.