The other day I calculated the price of home lunch verses school lunch. I had to mentally know that I am saving money by sending a home lunch or I was about to give in and have all 5 kids take school lunch this year. That is, until I realized it would break the bank and I couldn’t stomach that much of my food budget going to tater tots and chicken nuggets. So..we committed again this year to have the kids take home lunch (that is..except for my 7th grader who was adamant about paying the difference so he didn’t have to be humiliated in Junior High). So funny! I personally don’t blame him 🙂 For the other kids however (shocking that my 9th grader is okay taking home lunch..I love her confidence!). So, to try and attempt to be a good mom, I am trying to have pre-frozen some homemade treats in the freezer that they can grab and throw into their lunch box in a hurry. I figure anything homemade is better for them than a prepackaged, high fructose corn syrup dessert, right?
Now..let’s talk about a delightful treat for anyone–in a lunch box or not. These Chewy Coconut Chocolate Chip Cookies are in my top two favorite cookies of all time. If I want a traditional chocolate chip cookie recipe, Ellens is the only way to go. However, if you want a chocolate chip cookie with a little more texture and substance, this is the recipe for you! They are a little thinner cookie, not quite so cakey-flour filled which is really fun for a change. They are almost like a lacey cookie..thin and chewy. I also love the fact they have oats, some wheat flour and even coconut. There just isn’t a better cookie out there, I tell ya! The great thing about these cookies is they freeze great. I will make up a large batch, place the cookies on a cookie sheet, freeze them and then place them in a ziploc freezer bag for later. That way the kids can just pull out one cookie for their lunch and I don’t have to dirty up the kitchen every other day making a treat. These cookies are a MUST TRY 😉 Hope your family loves them too!
- 2 cups oats
- 1 ½ cup flour (I like using at least 1/2 cup wheat flour)
- 1 tsp. baking soda
- 3/4 ts. salt
- 1 cup butter (can use 1/2 cup white bean puree to be extra healthy)
- 2 cups brown sugar
- 2 eggs
- 2 tsp. vanilla
- 1 bag of coconut (7 oz.)
- 12 oz. chocolate chips
- Preheat oven to 350 degrees. In a mixing bowl, mix together with an electric mixer the butter and brown sugar until the butter is creamy and light yellow in color. Add the eggs, vanilla, soda, and salt and continue to mix. Add the coconut, flour and oats and mix until the cookie dough is combined. Mix in the chocolate chips (you could even use raisins if you like those instead) and then roll the dough into golf sized portions. Place the cookie balls on a greased cookie sheet and bake for 8-10 minutes, depending on the size of the cookie. I like my cookies a little under done so they stay nice and chewy for several days 😉