If on a winter’s day

You sit at the kitchen table in slight profile reading a book. The room is washed in olive-hued sunlight. Water glasses and plates with half eaten goat cheese toasts remain.
Outside the unadorned windows, sun filters through maple leaves stacked in tight clusters, they too are the color of ripened fruit, even in the gray of winter. On this chilled afternoon the wind leaks through the room’s open seams.

You reach for a chocolate chip cookie from a tin your lunch guest brought. The cookie is soft, chewy with the slightest hint of coconut and chunks of dark chocolate. Dipped in milk, they melt in your mouth.

If on a winter’s day you need a lighter version of chocolate chip cookies, try this recipe, and just try not eating more than one cookie.

Oatmeal Chocolate Chip Cookies

adapted from Feeding the Whole Family, by Cynthia Lair

Yield 2 dozen cookies

3 cups rolled oats
2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 cup brown rice syrup
1/2 cup maple syrup
1 cup coconut oil (melted)
2 teaspoons vanilla extract
2/3 cup chopped walnuts
1 cup quality dark chocolate (chopped into chunks)

Preheat oven to 350°. Line baking sheet with parchment paper.

Melt 1 cup of oil in saucepan, let cool slightly. In a large mixing bowl, whisk together combine oats, flour, and salt.

In a separate bowl, whisk together coconut oil, brown rice syrup, maple syrup, and vanilla.

Add wet ingredients to dry and mix to incorporate. Add dark chocolate chunks.

With moist hands shape dough into 3-inch cookies and place on lined cookie sheet. Bake for 15 minutes on the center rack. (For best results, bake one cookie tray at a time). Eat piping hot.


  1. Carly says

    Wow, these look great. I'll have to try this recipe out. Love the addition of coconut to the Oatmeal Chocolate Chip.

  2. Weighting Around says

    Do I dare make these yummy looking cookies? Can I resist eating more than one? They look wonderfully dangerous.

  3. powderate says

    Hello, your chocolate chip cookie recipe has all the elements of a best cookie … the coconut oil, wholewheat pastry flour and oatmeal. When I was a cook for tree-planting crews these were their favorite cookie… but it had to be crispy, not chewy. That meant exchanging the honey for organic brown sugar and they wanted walnuts and coconut, then they were happy, that's the way the cookie crumbles. Thank you Lee Ann.

  4. bakingwithoutabox says

    Oh these look so good. I've never thought of adding coconut to oil to chocolate chip oatmeal cookies (one of the favorite foods of my husband's family). And I've not met many chewy cookies I didn't like.
    Great photos!

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