If you've seen my cookie cake recipe post, then you know how my love for cookies runs deep. My cookie jar is almost never empty. Anddd it's a problem, I know. But, lets face it, I'm not going to change that bad habit anytime soon. I justify it by eating and making (mostly) healthy food for my family!
Anyways, this cookie recipe is on another level y'all. And trust me, I know my cookies. This is it. These cookies satisfy the sweet tooth craving like no other. I know there's a lot of "sweets" in this recipe, but don't omit any! Seriously! They're perfect the way they are and each ingredient compliments the other! And if you're not a big fan of coconut, you don't really taste it, but the cookies are lacking if you don't add it. So, just do it. Trust me!
I think my favorite part about these cookies is that they've got that good crunch on the outside but are gooey on the inside. And days later (if they make it that long) they still are soft chewy cookies with a slight crunch, which is just the best in my opinion!
Also, for all of you breastfeeding mommas out there, flax seed and oatmeal do WONDERS for boosting your milk supply....I blame that on why I eat so many a day...but hey, my baby isn‘t complaining!
Ingredients:
- 1 Stick of Butter
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 Egg
- 3tsp Vanilla
- 1/8 tsp Salt
- 1 Cup Flour
- 1/2 TBSP Baking Powder
- 1/2 TBSP Cinnamon
- 1 Cup Old Fashioned Oats
- 1 Cup Shredded Coconut
- 1/2 Cup Ground Flax Seed
- 3/4 Cup Chocolate Chips
- 3/4 Cup White Baking Chips
- 3/4 Cup Butterscotch Chips
Directions:
1. Preheat oven to 350 degrees
2. Beat butter and sugars together
Does anyone else enjoy the taste of butter and sugar?! I can't help but sneak some every time I bake...apparently that's another bad habit I need to work on!
3. Add Vanilla and the egg
4. Add in oats, flour, baking powder, cinnamon, salt, and mix on low
5. Stir in coconut, flax, and all of the chocolate chips
Eat some dough, because it's for real delicious...like, just look at it...how can you not try it?! 🤤
6. Scoop cookie dough on ungreased nonstick cookie sheet (approx 1in)
I usually roll mine into balls and then flatten them ever so slightly before putting them in the oven to bake. Totally not necessary though! You can just scoop them right on the sheet and they'll be fine. They don't spread very much so you can definitely put more on the cookie sheet than the typical 2-3inch spacing.
7. Bake 8-10 min, the cookies should still look pretty gooey on top, but underneath they'll be a nice golden brown. I usually sacrifice a cookie and flip it over just to make sure it's cooked to perfection- and lets be real, I eat at least 5 after they're cooked anyways, so flipping one over and messing up the chocolate and shape really doesn't matter to my stomach.
8. Leave on cookie sheet 5 min - they'll harden on the top - before moving to a cooling rack
And look at that, my cookie jar is full again...for the next few days at least!
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