High altitude chocolate chip cookies with coconut oil

I cut the baking soda in half for 8,000 feet above sea level and of course I doubled the salt as a family tradition. 

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Whole Wheat Coconut Oil Chocolate Chip Oatmeal Cookies

YIELD: MAKES ABOUT 3 DOZEN COOKIES

I haven't made these cookies with refined coconut oil but it should work also. The best way to describe the texture of the coconut oil should be sludgy. You don't want it completely melted but it shouldn't be completely solid. I usually scoop the coconut oil into a microwaveable liquid measuring cup or bowl and microwave for a couple of seconds (but usually my kitchen is warm enough that the coconut oil is the right consistency right out of the container).

Also, if using freshly ground whole wheat flour that is slightly warm from being ground, either let the flour come to room temperature or else chill the cookie dough for an hour or so, otherwise the cookies will spread while baking. I haven't made these with hard red wheat (only hard white wheat) but I'm sure that would work fine also; the cookies will be slightly darker in color and a bit more heartier tasting.

Finally, for those that are wondering about the oats, the reason I use both quick and old-fashioned is because I like the texture of the old-fashioned oats but using 100% causes the cookies to spread really flat - subbing out part of the old-fashioned with the quick allows the cookies to keep their soft, chewy shape while still giving lots of oat flavor.

UPDATE: After a few commenters indicated their cookies weren't spreading well, I ran into the kitchen to remake the recipe and weighed the flour this time in order to get the perfect amount. I've adjusted the flour amount from 2 3/4 cups in the original recipe to 2 1/2 cups (or 11.5 ounces). It really depends on how you measure the flour and if you are using freshly ground wheat flour or storebought (which tends to be slightly more compressed). Make sure to fluff the flour and measure lightly (as opposed to measuring out super compressed flour or shaking the cup to level). Thanks to those of you who made the recipe so quickly and reported back! If your cookies are still spreading using 2 1/2 cups flour, you may be overflouring and measuring too much flour in your cup.

INGREDIENTS

• 1 cup lightly packed brown sugar
• 1 cup granulated sugar
• 1 cup extra-virgin coconut oil, soft but not melted (see note)
• 3 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups (11.5 ounces) white whole wheat flour (see note)
• 1 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups quick oatmeal
• 1 1/4 cups old-fashioned oatmeal
• 12 ounces chocolate chips

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. In a large bowl, cream together the brown sugar, granulated sugar and coconut oil until light in color, 1-2 minutes. Add the eggs and vanilla and whip the mixture for 2-3 minutes. Stir in the flour, baking soda, salt, and oatmeal until barely combined - there should be a lot of streaks of dry ingredients remaining. Add the chocolate chips and mix until combined.
3. Scoop and roll the cookie dough into 1-inch (or so) balls and place 1-2 inches apart on a lined (with parchment or a silpat liner) or greased baking sheet.
4. Bake for 11-13 minutes until the edges are lightly golden and set but the middles are still soft.
5. Let the cookies sit for 2-3 minutes on the baking sheets after removing them from the oven before using a spatula to place them on a cooling rack to cool completely.

--
Jill Fellow
801.735.7416
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