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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.

Servings 6 to 7 dozen cookie chips

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.)

  5. 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.

  6. Cookie chips can be stored for up to 1 week in an airtight container at room temperature.

Dark Chocolate Dip

  1. 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.

  2. 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.