Coconut Chocolate Oatmeal Cookies

We have been loving these Coconut Chocolate Oatmeal Cookies from Our Best Bites! Ben likes "helping" me measure and has requested them as a reward for potty training a few times so we've been delivering a lot of cookies lately :) . It is a great recipe because it only makes about 2 dozen, but is easy to double if you want more. I am still tinkering a bit to get the texture just right but they taste great. I have noted some changes I've made in blue. I plan to try a gluten-free version, but I haven't gotten to it yet. I will update the recipe here when I do.

Recipe and picture from: http://ourbestbites.com/2015/03/coconut-chocolate-oatmeal-cookies/

Coconut Chocolate Oatmeal Cookies

Recipe by Our Best Bites

Ingredients:

1 1/4 cup flour (I have been using 1/2 whole wheat pastry flour)
1/2 teaspoon baking soda
1/2 teaspoon kosher salt (if using table salt, use closer to 1/4 teaspoon)
1/2 cup dark brown sugar
1/4 cup white sugar
1 egg
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
1/2 cup coconut oil, melted (I have started using 1/2 unsalted butter, all coconut oil seemed a little oily to me.)
1/2 cup Quaker 3-Minute Steel Cut Oats (I couldn't find these so I bought Bob's Red Mill Quick, 5-7 minute, Steel Cut Oats.)
1/2 cup old fashioned oats
1/2 cup shredded sweetened coconut flakes
3/4 cup dark or semi-sweet chocolate chips

Instructions:

Preheat oven to 350 degrees.  Combine flour, baking soda and salt in a bowl and set aside.  In a mixing bowl, combine brown and white sugars, egg, vanilla, extracts, and coconut oil (and butter).  Mix until well blended and add in flour mixture.  When well combined, add in oats, coconut, and chocolate chips and mix until combined.  Use a cookie scoop to portion dough into balls and place baking sheets.  Bake for 9-11 minutes or until edges are set and centers still appear soft.  Remove from oven and let sit for 2-3 minutes before transferring cookies to a cooling rack.  Yields: 2 dozen.