Oatmeal cookie recipe

Here is my favorite recipe for oatmeal cookies.  Usually these have raisins in them, but I prefer to use dried cherries and chocolate chips.  I also use 1/2 butter and 1/2 coconut oil.  The recipe makes about 3 dozen cookies, and I use my small OXO cookie scoop to portion out the dough into “heaping tablespoon-fulls” according to The (New) Joy of Cooking…

Pre-heat oven to 350* F and whisk together thoroughly:

1 3/4 cups All purpose flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg (I usually grate mine fresh with a microplane)

Beat on medium speed until well blended:

1/2 cup butter

1/2 cup coconut oil (in the solid, room temperature state)

1 1/2 cups light or dark brown sugar (I use dark for deeper flavor)

1/4 cup sugar

2 large eggs

2 1/2 tsp vanilla

Stir flour mixture into the butter mixture until well blended and smooth.  Stir in:

1 cup semi-sweet chocolate chips

1 cup dried cherries (you will have to chop them into smaller pieces if you want each cookie to have some)

3 1/2 cups old-fashioned rolled oats

I use my small cookie scoop to form the dough balls, gently squashing them down so that they are fat little discs.  Bake until “lightly browned all over and almost firm when lightly pressed in the center of the top, 6-9 minutes:  rotate pan half way through for even browning.”  Cool on a cookie rack and enjoy!

These would be great probably if you played around with substituting some of the butter for flaxseed meal, but I haven’t tried that.  These are tasty little treats!  The coconut flavor is very subtle…