1 stick unsalted butter (room temp.)	1 1/2 C all-purpose unbleached flour
3/8 cup (78 grams) coconut oil (room temperature but not liquid)	1/2 teaspoon salt
1 cup granulated sugar	1/2 teaspoon baking powder
1 cup light brown sugar	3 cups rolled oats
2 eggs	1 cup re-hydrated coconut*
1 teaspoon vanilla extract	1 1/2 cups chocolate chips

1. Pre-heat oven to 350°F. Using an electric mixer beat butter and coconut oil until creamy. Add sugars and beat until fluffy; about 3 minutes. Add vanilla and then beat in eggs one at a time.

2. Mix flour, salt and baking powder together and then stir them into the butter-coconut oil-sugar mixture with a wooden spoon or large rubber spatula. Stir in oats, coconut and chocolate chips or raisins.

3. Form dough into approximately 2" balls and bake on parchment paper covered cookie sheet. Bake until cookie edges turn golden brown, approximately 20 minutes depending on your oven. It is best to watch these closely the first time to determine the appropriate baking time for your oven. Do not overbake the cookies. They should still be pale in the center. After removing them from the oven. slide the parchment paper onto a cooling rack and allow the cookies to cool. I use a large portioning scoop to form and measure the dough. 

*For this recipe I re-hydrate 1 cup of Dried Coconut Supreme™ using a mixture of 1/4 cup water and 1/4 cup pure maple syrup. Combine the water and syrup and then add to the coconut, tossing the coconut with a fork or spoon until it is all moistened. Cover the bowl with plastic wrap and let stand for about 30 minutes to allow the coconut to absorb all of the liquid.

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