This recipe comes from my mom. She passed away in 2011 and this is still my favourite cookie recipe. It’s been a few years since I’ve made them so making them tonight brought back fond memories.
Mix the wet ingredients. Beat the butter and sugar together well first. Then add the egg and vanilla and mix thoroughly. By hand or using something like a KitchenAid. I use a KitchenAid … it’s much easier on the arms!
- 1 cup butter, room temperature
- 1/2 to 3/4 cup white sugar
- 1/2 to 3/4 cup brown sugar
- 1 egg
- 1/2 tsp vanilla
Mix together the dry ingredients. Then add them into the wet ingredients and mix well.
- 1 1/2 cups Stone Ground Whole Grain Spelt flour (or flour of your choice)
- 1 1/2 cups old fashioned or quick rolled oats
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup coconut
- 3/4 to 1 cup of chocolate chips
AFTER EVERYTHING IS WELL MIXED
Once the chocolate chip cookie dough is well-mixed, take roughly 1 heaping tablespoon of dough and roll it around in your hands to make a ball. Then place the dough ball on a cookie sheet and either leave as is, slightly press down or flatten considerably.
The more you flatten the dough the crisper they will be.
Left as a ball they will meltdown but still retain some depth. The more you press them down the flatter and drier/crisper they will become.
The ones in the photo were left in balls on the cookie sheet and they are thicker and slightly chewy when they come out of the oven.
This recipe makes about 30 cookies.
Bake 10 to 12 minutes at 350 degrees Fahrenheit.
I’ve made a couple of minor modifications to the recipe – vanilla, sea salt, spelt flour and reducing the amount of sugar. We find the 1/2 cup of each sugar and the 3/4 cup chocolate chips perfect after further experimenting.