My oh my! It's February already!! Hopefully everyone had a nice January.
Well, groundhog day has come and gone and Wiarton Willie (as he's called in these parts) hasn't seen his shadow so Spring comes early this year. Although we've barely had ANY winter weather to begin with.
p.s groundhog day is such a strange phenomenon.
Aaaanyway, here's some scrumptious chocolate chip cookies that you can savour while thinking up warm thoughts of Spring.
This recipe uses coconut oil instead of butter or any other type of oil, for that matter.
The coconut oil gives the just slightest bit of coconut flavour that it is ever so pleasing. And definitely gives these chocolate chip cookies an edge over the regular ones.
Even if you don't like coconut I don't think you'll mind these cookies at all but...
then again I do like coconut so I don't have any stats from non-coconut lovers to give you.
Chocolate Chip Cookies
adapted from stetted
1 1/2 cups whole wheat pastry flour (we didn't have whole wheat PF on hand so we used white)1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coconut oil
3/4 cup brown sugar
1 teaspoon vanilla
1 cup milk chocolate chips
Preheat oven to 375.
Mix together flour, baking soda, and salt in a medium bowl and set aside.
In a large bowl whisk together coconut oil and sugar, then beat in egg and vanilla. Add flour mixture. Stir in chocolate chips. If dough is looking too runny, add a little more flour until it resembles standard cookie dough.
Drop by spoonfuls onto cookie sheets and bake approximately 10 minutes. They spread a lot, so be careful to not put the cookies too close together on the pan.