These, my friends, are special cookies. If you’re looking for that perfect chocolate chip recipe, then you’ve come to the right place. Sure, you could google ‘perfect chocolate chip cookie’ and come up with what seems like an infinite amount of recipes, but really you only need one. This one.
Am I tooting my own horn or showing off? Nope…because this wonderful cookie recipe comes courtesy of another blogger and fellow Food Bloggers of Canada member, Laureen King. She’s the talented blogger behind Art & the Kitchen and whenever I need food or photography inspiration, her blog is one of the first I will visit.
I first made these cookies last fall for my youngest son’s first football game. His junior high school team took a bus from the school to the football field and I was concerned that many of the boys, well really they are almost men…some of them are over 6 feet, wouldn’t have their all important after school snack. I wanted to make sure they had a bit of an energy boost before the big game. I’m sad to say that they lost and the whole season was pretty dismal, but many of the boys remember the cookies and ask if I’ll be sending any for the pre game bus rides next year. Who could resist a request like that?
Can I describe these cookies for you? They’re somehow chewy and crispy at the same time…and the secret is toasted coconut. You have to toast the coconut just so to get the maximum flavour and crunch but it’s so worth it. It’s so important to begin with soft butter and virtually whip it with the brown sugar. While none of the ingredients are particularly ‘healthy’ the addition of chia and hemp seeds give the cookies a bit more protein and any football mom will feel good about that!
Oatmeal Chia Coconut Hemp Chocolate Chip Cookies
- 1 1/3 cup flour
- 1 ½ cup oatmeal
- ¾ cup toasted coconut
- ¼ cup chia seeds (for the cookies shown I didn't have chia seeds so I used poppy seeds!)
- ¼ cup hemp seeds
- ½ cup chocolate chips
- ½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp salt
- 1/2 tsp cinnamon
- 1 cup butter (softened)
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- Combine dry ingredients in a bowl: flour, oatmeal, coconut, chia (poppy seed) and hemp seed, baking powder, baking soda, and salt.
- Using a mixer, beat butter with brown sugar until creamy, then add the egg and vanilla.
- Gradually add flour mixture into butter mixture on low. Don't worry if the batter is a bit stiff.
- Finish stirring the batter by hand when you add in the chocolate chips to make sure there is no flour left in the bottom of the bowl.
- Scoop out the batter in equal amounts and drop on a cookie sheet.
- Bake for 10-12 minutes at 350 F, depending on how hot your oven is.