Whole Wheat Coconut Oil Chocolate Chip Oatmeal Cookies

For 36 Cookies, Whole Wheat Coconut Oil Chocolate Chip Oatmeal Cookies keeps the list centered on lightly packed brown sugar, granulated sugar and extra-virgin coconut oil. Set aside about 28 minutes.

• Yield 36 Cookies
• Ready in 28 minutes
• Prep 15 minutes
• Cook 13 minutes

Ingredients

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

Instructions

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.

Let the center settle before you cut it, or the slices will slump.