I know, I know, could I possible have a more lengthy title for a recipe? I could. I didn’t mention the whole wheat flour. You get the idea. This is a cookie recipe I’ve been playing around with for the last few weeks. You already know that I’m a cookie fiend, so this one is for me (and hopefully you). It has all of my favorite flavors that make-up a perfect cookie.
Let’s break this down. First, I wanted to create a cookie that contains coconut oil. You can read a bit about it here on my friend Amy’s blog. Not only do I love the health factor, but the flavor is phenomenal. Use virgin coconut oil as opposed to regular, as it has a more noticeable coconut flavor. Then there’s the browned butter. Is there anything that brown butter does not make better? Of course not. It adds a deep caramel-like flavor that is unforgettable. The toasted walnuts add a brilliant crunch. Now cookies are obviously not going to be terribly healthy, but I slipped in whole wheat flour and rolled oats for fiber. Finally, we get to the chocolate chips. Use good quality chocolate, or even go the chunk route and chop your own.
All of these elements come together to make this delicious cookie. It’s loaded with great ingredients and has wonderful texture– crisp on the very edges and soft in the middle. Now that’s what I’m talking about. My husband declared this the best cookie he’s ever eaten. So, that’s something, right?! I hope you enjoy these little morsels as much as I have!
The Recipe: Chocolate Chip, Walnut, and Oatmeal Cookies with Browned Butter and Coconut Oil
(Makes 24-26 cookies)
1 cup packed brown sugar
1/2 cup virgin coconut oil
1/4 cup (4 tablespoons) butter, browned
1 egg, lightly beaten
1 teaspoon vanilla
1 cup (5 ounces) whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 cup rolled oats
1 cup chocolate chips (Ghirardelli 60 % cacao chips are my favorite)
1/2 cup chopped walnuts, toasted
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a small saucepan over medium heat add the butter. Stirring frequently with a wooden spoon, cook the butter until it becomes a beautiful medium colored brown, just a few minutes. Too little will not have enough flavor, and too much will taste burnt. It will smell fragrant and somewhat caramel-like. Remove from heat and pour into a bowl to cool for at least 10 minutes.
In a small sauté pan over medium heat add the walnuts. Stirring frequently, toast them until they become fragrant, just a few minutes. Keep a watchful eye, as they can burn quickly. Remove from heat and pour onto a plate to cool for 5 minutes.
In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a bowl of a stand mixer fitted with a paddle attachment (a hand mixer or bowl and wooden spoon can also be used), add the coconut oil, browned butter (brown bits, too), and brown sugar. Cream the mixture on medium speed for about 2 minutes. Mix the beaten egg and vanilla together and pour that into the bowl. Continue to cream for about 3-4 more minutes, or until the mixture has gained a little volume and has become pale in color (Note: it won’t have as much volume as cookies with room temperature butter). Add the flour mixture and mix until combined. Turn the machine off and stir in the oats, chocolate chips and walnuts by hand.
Roll into balls by hand or use a small scoop. Use a bit of pressure to make the mixture form a solid ball. Bake cookies for 9-10 minutes, the edges should just be starting to turn golden brown. Remove from oven and let cool on pan for a couple of minutes. Remove from pan and place on a cooling rack. The cookies will keep for a few days in an airtight container. Enjoy!
Have a wonderful weekend, friends! Be sure to check back next week — something exciting will be happening on Relishing It!