Chocolate Chip Bar Cookies with Coconut Oil, Coconut Sugar & Oatmeal Flour
1 C. butter
1 C. coconut oil
2 C. coconut/palm sugar
1 C. brown sugar
1 TBSP vanilla
2 tsp. baking soda
1 tsp. salt
3 ¼ C. oatmeal flour (I grind up steal cut oats in blendtec for this)
1 ¼ C. cake/bread/regular flour
4 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.
Spread into jelly roll pan and bake at 325° for 10 minutes. While it's still in the oven raise temperature to 350° for 13 minutes. If they're done enough in the middle for you at this point remove them and sit them on the stove (or wherever) to cool. If not set enough in the middle add 2 more minutes, check again, add 2 more minutes, until they're set.