You can tell what day of the week it is by looking in our refrigerator.
We stock up on food one day of the week, typically Saturday or Sunday, unless we’re feeling wild and crazy and head to the grocery store on Tuesday or Wednesday. I know, we’re major risk takers.
After that grocery store trip, okay, sometimes multiple grocery stores, the refrigerator is basically overflowing. I try to organize it, but that’s hard when there is so much stuff.
There are the basics: water, milk, almond milk, cheese, cottage cheese, cream cheese, sliced cheese, eggs, egg beaters, butter, coffee drinks. From there we move to coconut, chia seeds, and almond meal and onto washed fruit and vegetables.
Then there is the mess of produce bags with too much air because my dad and I haven’t learned the skills of tying the bags without adding enough air to fill five balloons. The bags are stuffed into the crispers, the shelves, and even the doors when necessary. Add to this maze of puffy bags the meat and fish and giant containers of lettuce and spinach, and immediately following the grocery store trips, the refrigerator is a take your life in your own hands adventure of finding that one thing you are looking for that inevitably is lurking in the very back, buried under and behind bag after bag after bag.
As the week wears on, the contents dwindle. Since we eat the vast majority of our meals at home, food goes rather quickly. By the end of the week, a slam of the refrigerator door reverberates a hollow noise as I know it is time to stock up once again.
Though I try to run a tight ship in the refrigerator, sometimes things get away from me. I realized my bag of coconut was about to expire and I couldn’t live with that, so I made cookies. Obviously.
These Coconut Oatmeal Chip Cookies are sooooo easy to make and have such a great texture. All the oatmeal and big coconut flakes make these cookies super interesting. But then there are the melty chips and gooey undercooked center that add that decadence we all love about cookies.
The coconut oil may be my favorite thing about these cookies. It’s not something I bake with a lot, but I should totally start. The cookies aren’t super coconutty but have a rich flavor and texture that I don’t think butter brings to cookies.
My freezer is stocked up with of goodies like these cookies, and yours should be too!Print
- 1 ¼ cup quick oats
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup melted coconut oil (be sure to measure it once it is melted – it’s about 1 cup solid)
- ¾ cup firmly packed dark brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 cup unsweetened flaked coconut
- 1 cup carob or dark chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment.
- In a large bowl, stir together oil, sugar, egg, and vanilla until well combined. Add oats, flour, baking soda, and salt, mixing until just combined.
- Mix in the coconut and chips until well distributed. You may need to us your hands as the dough is very thick.
- Divide the dough into golf ball sized portions. Roll into balls and place on the baking sheet. Bake for about 15 minutes, until golden brown and beginning to set. Serve warm or cool completely on the tray. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature about 1 hour or in the microwave about 1 minute.
Recipe adapted from Ambitious Kitchen