Coconut Oil Chocolate Chip Cookies

Fool proof cookies. Can’t… stop… eating them…

Here’s what you need:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2/3 cup coconut oil
  • 1 cup brown sugar (packed down, as always)
  • 1/2 cup cane sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups chocolate chips

Here’s what you do:

  1. Preheat oven to 375 degrees.
  2. In small bowl, combine flour, baking soda, and sea salt.
  3. In a larger mixing bowl, beat together coconut oil, brown sugar, cane sugar, and vanilla.
  4. Beat in the eggs one at a time. Beat them well, they will thank you.
  5. Gradually add the flour mix. If you have been using a whisk, go ahead and switch to a wooden spoon. This can be an arm workout.
  6. Stir in the chocolate chips. The dough should be uniform and all blended together by the end of this step.
  7. Drop the cookies onto a baking sheet (no need for PAM). I measured mine using a tablespoon that I have that’s perfectly round.
  8. Bake the cookies for 7-10 minutes.
  9. OM NOM NOM NOM NOM
  10. Step 10 omitted because Amy was too full of cookies to write it.

Walnut Pralines!

I got this recipe out of an actual cookbook. WOW. I changed it a little, but the basic concept is there. I would never have bought a cookie cookbook, because, well, I’m pretty solid on cookies… but the book came with a silpat. And I needed one of those. And a silpat is usually $20 and the set was $15. So I totally scored. And got a praline recipe.

What you need:

  • 1/2 cup (one stick) Butter
  • 1 cup Brown Sugar (packed down)
  • 2 tsp Baking Powder
  • 1 egg
  • 2 tsp Pure Vanilla Extract (swing for the real stuff)
  • 2 cups Flour
  • 1 cup Chopped Walnuts

How to do it:

  1. Preheat the over to 375 degrees
  2. Soften the butter. Using an electric mixer, beat the butter for 30 seconds. Add the brown sugar and the baking powder and blend together. Then add the vanilla and the egg and blend some more. Then add the flour (either mix this in with a spoon, or, if you are using an electric mixer, be real careful – put it on the lowest setting).
  3. Stir in the nuts.
  4. Drop onto an ungreased cookie sheet (or silpat) in little balls about a teaspoon big, about 2 inches apart.
  5. Cook for 8 to 10 minutes
  6. EAT EAT EAT
  7. Eat some more.