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Crispy Coconut Oatmeal Chocolate Chip Cookies (Made With Coconut Oil)

Created by KittenCal on September 28, 2014

1 1/4 cup oats (quick oats)
1 1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup coconut oil (use a scant 1 cup very soft, do not use a heaping cupful in fact a little less than a cup is better and your cookies will be more crispy, organic virgin coconut oil is best to use)

1 cup dark brown sugar
3/4 cup granulated sugar (white)
1 large egg
2 teaspoons vanilla extract
1 cup shredded coconut (sweetened is fine)
1/2 cup semi-sweet chocolate chips (I used a good heaping 1/3 cup mini chocolate chips)

Step 1: Preheat oven to 350 degrees F. Set oven rack to second-lowest position
Step 2: In a bowl combine flour, oats, baking soda, salt and cinnamon; set aside.
Step 3: In bowl of an electric mixer beat together melted coconut oil with both sugars for 2 minutes until smooth. Add in egg and vanilla; beat again for 2 minutes or until smooth.
Step 4: Add in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly add in coconut and chocolate chips. Pinch off a heaping tablespoon of dough and roll into a ball (does not have to be a perfect round ball). Coat the ball into sugar, then place onto a greased cookie/baking sheet. Flatten just slightly with a fork.
Step 5: Bake 8-10 minutes or until edges just being to turn a golden brown (the longer you back after the 8 minutes the crispier they will be).
Step 6: Remove from oven and let cool a few minutes on baking sheet. Transfer to wire rack to finish cooling.