Miss America Cookies.

I am a lover of all things coconut. Coconut La Croix. Coconut Rice Krispies. Coconut Greek Yogurt. Coconut Curry. Coconut Gelato. Coconut Chicken. I've discovered this past year that you can add coconut oil to absolutely anything // desserts, entrees, stir fries, diaper rashes, smoothies // and if that combination doesn't make you want to run to your nearest Costco to pick up a 54 ounce vat of the good stuff, I'm not sure what will ...

Last month, my mom and I cozied up around the television screen to catch the 2013 Miss America Pageant. During the swim suit portion of the evening, I found myself craving some good ole greasy oatmeal chocolate chip cookies. I wanted to add coconut oil to my favorite cookie, but wasn't feeling quite adventuresome enough to experiment on my own, so a quick Google search lead me to Ambitious Kitchen. And my life will never again be the same ...

I have made these yummy chocolate chip oatmeal coconut cookies every week since. And trust me, if I could bake as quickly as I could eat them, I'd be in a world of trouble. 

My mom and I had so much fun watching the Pageant while stuffing our faces with warm, gooey cookies, that I think we'll add a glass of wine and perhaps a few girlfriends next year, and cheers to a new tradition! 

Check out this recipe, and many other delicious ones at Ambitious Kitchen. 

Ingredients

• 1 1/4 cup quick oats
• 1 1/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup melted coconut oil
• 3/4 cup dark brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup shredded coconut (sweetened is fine)
• 3.5 oz semi-sweet 60% chocolate, coarsely chopped (I use a Ghiradelli chocolate bar)
• 2 teaspoons milk

Instructions

1. Preheat oven to 350 degrees F.
2. In large bowl whisk together flour, oats, baking soda, and salt; set aside.
3. In bowl of an electric mixer beat together melted coconut oil and brown sugar until smooth. Add in egg, milk and vanilla; beat again for 2 minutes or until smooth.
4. Add in flour & oat mixture to the wet ingredients; mixing until well combined. Slowly add in coconut and chocolate chunks.
5. Drop dough with cookie scoop or by large rounded tablespoons onto ungreased cookie sheet. Bake 9-11 minutes or until edges just being to turn a golden brown. Do not over bake; we don’t want crispy cookies! Remove from oven and let cool a few minutes on baking sheet. Transfer to wire rack to finish cooling. Makes 2 dozen.