These cookies are everything. This is adapted from my dearest Grandma's recipe and is pretty close to the real deal, just sans shortening. They are explosively delicious. I'm telling you, you will not need another chocolate chip oatmeal cookie recipe ever again. 

I like to use dark chocolate chips in my cookies but feel free to use whatever. They're crunchy on the outside but soft and chewy on the inside.

I'm going to attempt to veganize these babies next, simply by replacing the one egg with a flax egg, I think they would still be equally delicious! Let me know if you try it and how it turns out!

Grandma's Chocolate Chip Oatmeal Cookies
makes 14-16

3/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil (solid at room temp.)
1/4 cup + 2 tbsp white sugar
1/4 cup + 2 tbsp brown sugar
1/2 tsp vanilla 
1 tbsp water
1 egg
1 cup rolled oats
1 cup chocolate chips

Preheat your oven to 350F

Beat together your coconut oil and sugars for about 2 minutes until completely combined. Electric mixer or by hand works just as good.

Combine your dry ingredients in a small bowl and your wet in another small bowl, whisking both.

Add your wet ingredients to your coconut oil mixture until completely combined, then add your dry and mix until just combined!

Fold in oats and chocolate chips. 
*If you find your dough is a little too soft and sticky refrigerate dough for half an hour to let the coconut oil solidify a little more.

Drop onto a parchment lined or greased pan in 1-2 inch balls.

Bake for 10-12 minutes until lightly golden!