We all seem to have a thing for chips & dip. There’s something so satisfying when you grab a chip by the hand and lower it into that bowl of yummy dip. You can choose how much dip you’d like …not too much …not too little. It’s like being in control of the situation.
Allow me to switch it up a bit with this one. You still get to decide when and how you’ll dip but this time it won’t be a savory snack. It will be oh so sweet. The crispy cookie chips have a slight chewiness to them. I know …that sounds weird. Usually, cookies are crispy or they are chewy. You’ll get it when you try them out. They are both. And that dark chocolate dip! The combination is perfection.
The cookie dough (more like a batter) is made from the same recipe used in my Chocolate Lace Sandwich Cookies. This time we’ll add coconut to the formula. It’s all mixed up in one bowl. With a spatula or wooden spoon. Super easy.
For those of you who need to avoid gluten, use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour instead of regular all-purpose flour. And be certain that your rolled oats are certified gluten-free. There will be no noticeable change in texture or flavor. Really.
The prepared batter will be thick and “lumpy.” Please don’t be tempted to bake more than twelve at a time on each sheet. These guys need lots of room to grow …they will spread out considerably. And while still warm, they are very sticky. So, please don’t skip the step where you line the baking sheets with parchment paper or non-stick baking liners. Clean-up will be so easy.
While the first batch of cookies is baking, set up a large cooling rack. You’ll need two standard sized rolling pins to form the cookie chips. If you don’t have an extra rolling pin (or any at all) you can use an empty tube or two from your last few rolls of paper towels. Just cover them with a layer of plastic wrap or tin foil.
When the trays are removed from the oven, wait for about 20 seconds (cookies need to set up) then very quickly lift each one with an offset spatula and transfer to the waiting rolling pin. Drape each one carefully so that the cookie chip shape can take hold. They will be good to go within about 60 seconds …at that point, they should resemble the shape of Pringles chips. If the second tray of cookies cooled off too much on the tray before you could get to it, just place it back in the oven for 60 seconds to make the cookies more pliable.
Repeat this process until all batter is used. You should end up with about 6 to 7 dozen cookie chips.
You’re almost done. At this point, set the cookie chips aside and prepare the chocolate dip. It couldn’t be easier. Heat up the whipping cream along with the vanilla & honey on the stovetop. When it starts to boil, remove it from the heat and stir in the bittersweet chocolate pieces. Once melted and blended, you have an amazing dark chocolate dipping sauce. And, once again, if you are gluten-intolerant …be sure to use chocolate pieces that are certified GF!
This sauce will remain creamy and dippable while you and your gang enjoy this delicious treat. Since it is made with a base of cream, don’t let it sit out at room temperature for too long. After about an hour, transfer the unused sauce to the fridge for safekeeping. It can easily be reheated when needed. Imagine pouring a spoonful or two of this stuff over your ice cream?
lacy oatmeal & coconut cookie chips with dark chocolate dip
Your new crowd-pleaser. The perfect combination of sweet crispy cookie chips with not-so-sweet dark chocolate dip.
Ingredients
Lacy Oatmeal & Coconut Cookie Chips
- 1 cup quick-cooking rolled oats
- 1 cup refined sugar
- 1/2 cup salted butter, melted
- 2 tablespoons unsweetened shredded coconut
- 1 large egg, beaten with a fork
- 1 1/2 teaspoons pure vanilla extract
- 2 teaspoons freshly squeezed orange juice
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 1/2 teaspoon salt
Dark Chocolate Dip
- 3/4 cup whipping cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon honey
- 10 ounces bittersweet chocolate pieces
Instructions
Lacy Oatmeal & Coconut Cookie Chips
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Preheat oven to 325°F with racks placed in upper and lower thirds of the oven. Line 2 baking sheets with parchment paper or nonstick baking liners.
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In a medium bowl, mix oats, sugar & butter together with a wooden spoon or spatula. Add shredded coconut; mix well. Stir in egg until well blended, then vanilla & orange juice. Add flour & salt and stir to mix. The batter will be somewhat thick and lumpy.
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Drop batter by half-teaspoonfuls onto prepared baking sheets, at least 2 inches apart (cookies need room to spread), up to 12 per sheet. Bake until golden brown, switching positions of sheets halfway through, 8 minutes total.
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While the first batch of cookies is baking, set up a large cooling rack. You’ll need two standard sized rolling pins to form the cookie chips. (If you don’t have an extra rolling pin (or any at all) you can use an empty tube or two from your last few rolls of paper towels, covered with a layer of plastic wrap or tin foil.)
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Cool cookies on baking sheets for 20 seconds, until just holding together. With a thin metal spatula or offset spatula, quickly transfer them to the waiting rolling pins. Drape each cookie over the rolling pin and gently press down on the edges to create the shape of a chip. They should set up within 60 seconds. Set formed cookie chips aside to cool completely.
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Cookie chips can be stored for up to 1 week in an airtight container at room temperature.
Dark Chocolate Dip
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Place the cream, vanilla extract & honey in a small pot or saucepan over medium heat. Bring the mixture to the boiling point, then quickly remove from the heat.
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Add the chocolate pieces. Let stand for 30 seconds. Whisk until smooth and creamy. Serve immediately. Or cover and place in the refrigerator. Can be stored for up to 1 week.
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