Wow, that post title is a mouthful. N-E-wayz…
It seems like lately there’s been a snowstorm every week. I am soooo over this winter. I am ready for ankle pants and light, strappy shoes and lunch al fresco and leisurely walks outside … I’m through with this wearing of eight billion layers and ruining my platform boots while I trudge speedily to my carefully mapped out destination.
The silver lining to this wretched weather is experimental baking and cooking. After streaming seven episodes of the Bravo scripted series Girlfriends’ Guide to Divorce, I decided I should do something more productive with my forced apartment imprisonment. In my pantry, I had semisweet chocolate nubs, oats, flour and, yup, you guessed it – sprinkles. Or jimmies, as I learned “city people” call them while working in an ice cream stand in the Catskills during high school. But I really like trying to bake things with coconut oil, not just because I intuitively feel it’s healthier, but also because I’m in love with the coco-nutty flavor it lends. And so I created these oatmeal chocolate chip funfetti cookies with coconut oil. And I tasted them and they were good.
So here’s a recipe to get you through March. And if you’re living in a place where’s it’s already Spring (like some of my friends over in Spain), UGH. That is all. Cocinamos! (Scroll down for recipe.)
- 1 1/4 cup quick oats (or rolled oats if you prefer a heartier/oatier texture)
- 1 1/4 cup all-purpose flour
- 3/4 cup dark granulated light brown sugar
- 1 teaspoon cinnamon
- 3/4 cup softened coconut oil*
- 1 large egg
- 1 teaspoon baking soda
- 2 teaspoons extract of pure vanilla
- 2 teaspoons almond or coconut milk
- 3/4 cup semi-sweet chocolate morsels
- 1/3 cup rainbow sprinkles
- In a large bowl, combine oats, flour, cinnamon and baking soda. Mix thoroughly.
- In a separate large bowl, use an electric or hand beater to blend coconut oil and sugar. Add vanilla, egg and milk. When smooth throughout, slowly incorporate the flour mixture, a quarter at a time, using a wooden spoon to stir.
- When mixture starts to look like cookie dough, start adding the chocolate and sprinkles, stirring gently so that neither is broken or mashed up into the dough.
- Refrigerate dough for an hour or overnight.
- Pre-heat oven to 350 degrees fahrenheit. Line a cookie sheet with parchment paper and scoop dough onto paper in round tablespoons.
- Bake for 10-12 minutes or until golden on top and starting to brown on edges.
- Remove from oven and sprinkle with crunchy sea salt. Let cool for a few minutes. Then place the cookies on a cooling rack. Eat warm and with milk. Continue watching Girlfriends’ Guide to Divorce.
* Instead of melting coconut oil over the stove top so it’s pure liquid, I leave solidified coconut oil in a warm place until it softens up.