Boy, is that a mouthful. They’re worth the tongue-twister. Every syllable counts.
In preparation for the three-day-weekend withdrawals that will surely hit by 8:30am tomorrow, I propose that every Sunday/Monday evening following three days of adventure be capped with (in no particular order) wine, spaghetti, ice cream and cookies.
You might want to eat the cookies before your mom/spouse/roommate/friend/dog does. Because they will. And they won’t regret it.
Absolutely nothing is wrong with this picture.
Don’t grease the pan. These bad boys already have coconut oil and butter. Innately greased.
I was supposed to paint my nails. But I ate cookies instead.
Long weekends should also be topped off with numerous television episodes. Watched in bed. With pajamas.
Coconut Chocolate Chip Oatmeal Cookies.
3/4 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup unsalted butter, room temperature
1/4 cup coconut oil, room temperature
1/2 teaspoon vanilla extract
2/3 cup packed brown sugar
1 cup old fashioned oats
1 cup semi-sweet chocolate chips
Preheat the oven to 325 degrees Fahrenheit.
In a medium bowl, whisk the flour, baking soda, salt and cinnamon. In a separate bowl, beat the butter, coconut oil, vanilla extract, brown sugar and egg until fluffy. Add the dry ingredients and mix until creamy. Fold in the oats and chocolate chips.
Distribute batter in spoonfuls on a baking sheet. Bake for 15 minutes.
Makes 12 cookies.