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White Chocolate Chip Coconut Oatmeal Cookies

Chewy oatmeal cookies made with both butter and coconut oil, loaded with shredded coconut and white chocolate chips. A sprinkle of sea salt on top keeps them from being too sweet.

Yield: 36 · 25 min · dessert · American · vegetarian

Ingredients

  • ½ cup butter, softened
  • ½ cup coconut oil, solid form
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 egg, room temperature
  • 2 tablespoon water
  • 2 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cup whole grain oats
  • 2 cup all purpose flour
  • 1 cup sweetened shredded coconut
  • 1½ cup white chocolate chips
  • sea salt, for garnish, to taste

Method

  1. Preheat oven 375 degrees.
  2. Coat cookie sheet with cooking spray; set aside.
  3. In a separate mixing bowl sift flour, sea salt, baking powder, and baking soda; set aside.
  4. In a mixer with the paddle attachment cream butter and coconut oil until smooth.
  5. Add brown sugar; mix well.
  6. Add granulated sugar and cream for 2-3 minutes until light and fluffy.
  7. Add eggs one at a time; mixing well and scraping down bowl with each addition.
  8. Add water and vanilla; mix.
  9. Add flour mixture all at once and mix to 80% incorporated.
  10. Add oats and coconut; mix just until combined.
  11. Stir in white chocolate chips by hand.
  12. Use a large cookie scoop or drop by tablespoonfuls onto prepared cookie sheet.
  13. Sprinkle tops of cookies with sea salt.
  14. Bake 10 minutes, remove and allow cookies to rest for 1 minute on sheet before moving to cooling rack.
  15. Cookies will not look done- only lightly browned on edges.
  16. Enjoy!