Directions

• Measure coconut oil and water into a microwavable dish. (One cup of room temp. softened butter can be used instead of coconut oil. If using butter DO NOT add water, and do not microwave to soften).
• If the coconut oil is hard, microwave for 30 seconds to slightly soften the oil, but DO NOT completely melt the coconut oil. The coconut oil should be soft and still hold it’s shape with slight melting at the bottom.
• Add oil and water mixture to mixing bowl.
• Mix the coconut oil and water mixture on low for about 30 seconds, until soft and fluffy. Do not over-mix as excessive mixing can cause air bubbles causing cookies to spread.
• Add white granulated and brown sugar to the fluffy coconut oil/water mixture. Mix just until combined.
• To the coconut oil/sugar mix, add vanilla and eggs one at a time, mixing until combined after each egg. Scrape mixing bowl between eggs.
• Combine all Flavor Additions into a small bowl – in this case dried cranberries and chopped pecans. Other Flavor Additions can be used for a total combined amount of approximately 12 ounces (339 grams).
• Combine all dry ingredients into a large bowl, and sift to combine.
• After sifting dry ingredients, add Flavor Additions to dry ingredients.
• Add dry ingredients and Flavor Additions to the wet ingredients. Mix on low until well combined. After all ingredients are well combined, mix on medium for about a minute, until dough comes together and stiffens just a little. This is a rather stiff and thick dough compared to other drop cookies.
• I use a large scoop that is a smidgen less than 1/4 cup per scoop to pan the cookies. This large scoop produces cookies 3 1/2″ – 4″ in diameter after baking. (If a smaller scoop is used, the baking time will be less.)
• Scoop all cookies onto a cookie sheet lined with parchment paper, placing as many cookies on the pan as possible.
• After all cookies are scooped and placed together on a cookie sheet, place the pan of cookies into the refrigerator for 20-30 minutes, until the balls of dough are very firm. This will prevent excessive spreading.
  
  If the cookie dough is chilled before scooping cookies onto the cookie sheet, scooping the cookies becomes very difficult as this dough becomes very firm when chilled.
• Preheat oven to 350 f degrees while cookies are chilling in refrigerator.
• After the cookie-balls have firmed in the refrigerator, place cookies onto baking sheets lined with parchment paper, with plenty of space between cookies. I bake 6 cookies to a half sized cookie-sheet.
• Bake cookies at 350 f for 14-16 minutes, until golden brown on the edges, and slightly brown on top/middle. Upon removing the cookies from the oven, quickly squish a whole pecan onto the top of the cookie.
  
  Let cookies cool on baking sheets before removing.
• If a smaller scoop is used, the baking time will be less. Bake cookies until golden brown on the outer edges, and slightly brown on the top/middle.
• Enjoy these thick cookies, slightly crisp on the outside, and soft and chewy on the inside.

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