I'd like to think of these cookies as a little bit healthy - they have coconut oil in place of some of the butter, white whole wheat flour, oats, and dark chocolate. Can't go wrong with all that, can you? PLUS, my kids loved them and they lasted less than two days in our house. Okay, my hubby and I loved them too and may be part of the reason they didn't last very long!
These are a great after school snack. Or a late evening snack. Or breakfast on the run....? Maybe (if you're not opposed to eating cookies for breakfast - which I am not!). These are easy to put together, particularly if you have a good stand mixer.
2 c. white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 c. butter
1/2 c. coconut oil
2 c. brown sugar
2 Tbs molasses
1 Tbs milk
2 c. rolled oats
1 pkg dark chocolate chips
Preheat oven to 350.
Whisk together the flour, baking powder & baking soda.
Cream together butter and coconut oil until blended completely. Add in brown sugar and cream mixture until fluffy.
Add eggs, molasses and milk and beat until fully combined. Beat in oats. Slowly mix in flour mixture until fully combined. Stir in chocolate chips.
Drop by 1/4 cupfuls (I used the large scooper from Pampered Chef) onto ungreased cookie sheet, leaving plenty of room for spreading - I put 6 cookies per tray. Bake 14-15 minutes until golden and browned around the edges. Let cool on cookie sheet for 5 minutes, then transfer to cooling rack to cool completely. Keep in airtight container to keep soft and chewy!