My Dball will eat these with all oatmeal flour, but Kupcake won't for some reason, so I'm compromising so everyone can/will eat them. The white flour is bad for me (and everyone else?) but it's less than half the flour in these, so I figure it's better than nothing.
Chocolate Chip Cookies with Coconut Oil, Coconut Sugar & Oatmeal Flour
1 ¼ C. oatmeal flour (I grind up steal cut oats in blendtec for this)
1 C. cake/bread/regular flour
½ tsp. salt
1 tsp. baking soda
2 tsp. vanilla
½ C. butter
½ C. coconut oil
1 C. coconut/palm sugar
½ C. brown sugar
2 C. chocolate chips
Cream together butter, oils, sugars, eggs, vanilla (note the
extra vanilla- we kind of love it here, so we use extra in most
recipes!). Then mix in dry ingredients (flour, salt, soda) until it's
all well blended.Add the chocolate chips last- we've
been using 60% cocoa ghirardelli chips. They're "dark"- so if you don't like bitter sweet or slightly
stronger than semi-sweet- you may of course use milk chocolate.
For traditional cookies, bake at 350° for 10-12
minutes. We like our cookies soft here- we are not fans of Chip's Ahoy.
For pan cookies we double this recipe and spread it in a jelly roll pan, bake at 325° for 10 minutes,
then 350° for 13 minutes. B reckons you could just bake at 350° for
18-20 minutes or so, but we didn't try that way. He baked them first
for 10 minutes at 325°, then another 10 minutes at 350°. They weren't
done yet so he added another 3 minutes.