Although my picture didn't come out quite as great as the one in Daphne's cookbook, these cookies are AMAZING! I have never thought to put coconut flakes in oatmeal cookies, but it adds such a great burst of flavor (without being too much). More flavorful then any oatmeal cookie I have eaten. Make sure you read her note at the bottom of the recipe, and take them out just when the edges start to brown.
Chocolate Chip Oatmeal Cookies
Recipe adapted from Daphne Oz
2 cups rolled oats (not quick-cooking)
2/3 cups whole-wheat flour
½ cup all-purpose flour
1 tsp baking soda
1 tsp salt
8 Tbsp/1 stick cold dairy free margarine, cut into pieces (or unsalted butter)
½ cup coconut oil, softened
2/3 cup sugar
½ cup packed light brown sugar
1 Tbsp vanilla extract
2 large eggs
½ cup chopped pecans
½ cup unsweetened shredded coconut
1 cup dairy free chocolate chips (or milk or semi sweet)
In a food processor, pulse 1 cup of the rolled oats to a grainy powder. Add the processed oats to a large bowl along with both flours, baking soda, and salt and combine.
In a standing mixer or hand mixer, cream together the butter, oil, and both sugars. Then beat in the vanilla, eggs (one at a time) and beat. Add a third of the dry mixture to the wet mixture, beating to incorporate after each addition. Fold in the remaining oats, nuts, coconut, and chocolate chips. Roll into 2 inch balls and place on a parchment-lined baking sheet. Bake at 375for 12-15 minutes or until the rims are golden brown and the center is still slightly moist (they will continue baking as they cool).
*Daphne says to always freeze the cookie dough balls before baking to help them cook evenly and limit spread. To do this, just line a cookie sheet with parchment paper, add the cookie balls, cover with plastic wrap and freeze for 2 hours or overnight. Don’t use the frozen pan to bake! Transfer them to another cookie sheet and into the preheated oven. You can also save the frozen dough balls in a freezer bag in the freezer.