We are explorers in a new time. Perhaps more than ever, we need the courage to look our fears in the face and be present in the uncomfortable truths of our reality. We need to be smart and strong, selfless and kind as we move through this unfamiliar territory. My friends, our hearts are our maps and if we follow them, we'll find our way forward, onward, through. Our power is in our ability to be brave, love big, and stand up for goodness.
I made these cookies with three particularly wonderful explorers in mind. These women are scattered across the country teaching, healing, and helping their fellow humans, and they understand the ways in which the sharing of food is also the sharing of love. I hope these cookies carry some of the courage, empathy, laughter, and light that my explorer friends spark in me. Bake them, share them, and spread that love forward.
½ cup salted butter, at room temperature
¼ cup brown sugar
3 Tbls. natural cane sugar
1 large egg, at room temperature
½ tsp. vanilla extract
½ cup + 2 Tbls. all-purpose flour
½ tsp. baking soda
¼ tsp. sea salt
1 cup rolled oats
1 Tbls. chia seeds
½ cup flaked, unsweetened coconut
½ cup semi-sweet chocolate chips or chunks
In a small bowl, combine the flour, baking soda, and salt. In a large bowl, beat together the butter and sugars with an electric mixer (or a strong arm) until light and fluffy, about 2 minutes. Beat in the egg and then stir in the vanilla extract.
Mix the dry ingredients into the butter mixture in two additions, beating until just combined after each one. Add the oats, chia seeds, coconut, and chocolate into the big bowl and stir until uniform. Stick the bowl in the fridge to chill for about 30 minutes.
Preheat the oven to 375 degrees. Using a large spoon, scoop the dough into twelve balls on a cookie sheet, using your hands as necessary for shaping. Bake for 10 to 12 minutes, or until the cookies golden brown but still soft to the touch. They will harden as they cool and I firmly believe that squishy, slightly underdone cookies are far superior to hard, crunchy ones. (If you believe otherwise, feel free to add another minute or two to the baking time.)