A triple threat cookie
Oh these cookies…
Today is exciting not because it’s the first of September, which means autumn is right around the corner, not because I have a super gooey chocolate chunk cookie recipe for you today, not because I am moving to college tomorrow, but because I have a video for you today! And…it includes one of my favorite film techniques ever: stop motion!
I love videography (and photography!) and creating stories that make the audience feel a certain way. This vignette is one of my favorite short films I have created so far and almost gives me fairytale vibes (haha :)). So I hope you enjoy this little snippet that was so much fun to film.
But yes, these cookies are also really exciting as well. Anything with chocolate is exciting in my book. Oh and oatmeal…and coconut – sweetened coconut. I call them “triple threat” because they’re packed with oats (i.e. the secret ingredient in these cookies that brings them to a whole new level), coconut, and chocolate. Just too good.
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Salted Coconut Chocolate Chunk Cookies.
- 1 cup light, packed brown sugar
- ½ cup white, granulated sugar
- ½ cup 1 stick unsalted butter, softened
- ½ cup canola or melted coconut oil
- 2 large eggs
- 3 teaspoons vanilla extract
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- ½ cup sweetened, shredded coconut
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 oz semisweet chocolate chunks, chopped
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In a large bowl, whisk together brown sugar, white sugar, butter, oil, eggs, and vanilla. Mix in oats, flour, coconut, baking soda, and salt. Fold in chocolate chunks.
- Scoop about 1 tablespoon of cookie dough per cookie onto baking sheet. Bake cookies for 7-9 minutes or until edges are golden and center is slightly wet. Don’t worry – cookies will continue to cook in pan while they cool. Dunk in cold milk, and eat!
