This week I was up in Paso Robles for my cousin’s twenty-first birthday, and it was so nice to see her and my aunt. They used to live down here in Santa Monica, and then several months ago decided to spontaneously abandon city life and move to Central California. I love having a reason to go up there now. It’s so gorgeous! My cousin isn’t into clubs (neither am I) so she didn’t do anything major for her big day. Just some daytime wine tasting and then a big house party that evening, during which she obliterated (with an ungodly amount of shots) all traces of any sobriety she had leftover from the winey afternoon.
A few years ago, my cousin requested that I bake her a batch of oatmeal chocolate chip cookies. They were a huge hit. She raved about them, my brother raved about them, and everybody else raved about them. My brother never forgets delicious desserts. He will literally pester me about a certain recipe for years after I make it. When he found out I was planning to bake oatmeal chocolate chip cookies to bring to our cousin’s birthday party, he demanded that I make “the same cookies from March of 2012.” I kid not. Apparently that’s when I made those outrageous oatmeal chocolate chip cookies the last time my cousin requested them.
Of course I have absolutely no idea what recipe I used to make those cookies over FOUR years ago, so this time I created a new recipe. It’s not entirely healthy, but it’s not so bad either. It’s half-bad. I took all the classic ingredients that make up a truly sinful oatmeal cookie recipe, and I swapped a fraction of the measurements with healthy substitutes. My recipe uses a mix of coconut oil and butter, coconut palm sugar and dark brown sugar, as well as oat flour and white flour. These cookies are not gluten-free, vegan, or paleo, but that’s okay. They’re delicious. And like I said, they’re only half bad!
These cookies were a hit at my cousin’s birthday party. I saw a few people grab three at a time and then go back for more! What makes them extra special is using both white chocolate and dark chocolate chips, hence the “tuxedo” part of the title. Raisins just aren’t a party food. Chocolate = always a win. Plus, there’s something so mouthwatering about oats and chocolate together, especially when baked into a soft and chewy cookie. And the little hint of shredded coconut in these cookies definitely adds a little something extra. My brother is already nagging me for another batch.
Half-Bad Tuxedo Oatmeal Cookies (nut-free, soy-free, vegetarian)
– 2 3/4 cups oats
– 1 cup unbleached all-purpose flour
– 1/2 cup oat flour
– 1 teaspoon baking soda
– 2 teaspoons cinnamon
– 1/2 teaspoon sea salt
– 1/2 cup shredded coconut
– 1/2 cup (1 stick) plus 2 tablespoons softened unsalted butter
– 1/4 cup melted coconut oil
– 3/4 cup firmly packed dark brown sugar
– 1/2 cup coconut palm sugar
– 2 eggs
– 1 1/2 teaspoons vanilla extract
– 3/4 cup bittersweet or dark chocolate chips
– 3/4 cup white chocolate chips
Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
In a large bowl, stir together all dry ingredients (oats through coconut).
In a medium bowl, beat together the butter, coconut oil, and both sugars until smooth. No need to use an electric mixer. Give yourself an arm workout! Once smooth, beat in the eggs and vanilla extract.
Add the wet ingredients to the dry, and mix until everything is thoroughly combined. Fold in chocolate chips.
Place heaping tablespoons of dough onto the baking sheet, spacing them a couple inches apart.
Bake for about 10 minutes. Then, allow it to cool for a couple of minutes.
Makes about 35-45 cookies, depending on how “heaping” your balls of dough are.