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Right after I had Layla, a friend brought me some oatmeal cookies since she knew I was breastfeeding. Oatmeal naturally ups your milk supply when breastfeeding, so why not get your oatmeal serving for the day in a yummy treat! Ever since I tried these, I have been obsessed with these cookies. Just writing this post makes my mouth water thinking about them. The recipe has been modified slightly from the original but here is the recipe for these yummy cookies!!
1 cup virgin coconut oil (this is a solid fat, similar to shortening; keep it in a cool, dark place – if coconut oil gets too warm it will melt)
3/4 cup sugar
2/3 cup firmly-packed brown sugar
2 large eggs
1 tsp. vanilla extract
1-3/4 cups all-purpose flour
1 tsp. baking powder
1 tsp of nutmeg -my dad makes really good oatmeal cookies, his secret is nutmeg…sorry dad, I shared your secret
1/2 – 1 tsp. SEA salt -make sure it is Sea Salt, make a HUGE Difference) I like my sweets salty so I put 1tsp but a 1/2 is probably good too!
2 cups rolled oats
3/4 cup semisweet or dark chocolate chips
3/4 cup sweetened coconut
3/4 cup of finely chopped Walnuts – I put my in the food processed and really grind them up
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- Preheat oven to 325 degrees F. Line 2 cookie sheets with silpat mats or parchment paper.
- In a large mixing bowl, beat coconut oil and sugars with an electric mixer until the sugars are well-incorporated. Beat in eggs and vanilla.
- In a medium bowl, whisk together flour, baking powder, nutmeg and salt. Add the dry ingredients to the wet ingredients, beating on low speed just until combined. Do not overmix.
- Stir in the oatmeal, chocolate chips, coconut and walnuts.
- Drop by rounded tablespoonsful onto prepared cookie sheets, leaving 1 inch between the cookies. Bake 8-12 minutes until golden brown around the edges, but still soft in the middle. Don’t overbake, or the cookies won’t be chewy. Transfer the oatmeal chocolate chip cookies to wire racks to cool.
- ENJOY!! and try not to eat them all at once : )
