Instructions

1. In a standing mixer, combine your dry ingredients into the mixing bowl: 3 cups old fashioned oats, 1-1/2 cups dark brown sugar, 1 cup white flour, 1 cup whole wheat flour, 1/2 cup shredded unsweetened coconut, 1/2 cup dried fruit, 1/4 cup raw pumpkin seeds 1 tsp. baking soda, 1/2 tsp. cinnamon and 1/8 tsp. nutmeg.
2. In a small measuring cup, whisk together 1 cup melted butter, 1/2 cup melted coconut oil and 2 tsp. pure vanilla extract. Pour the mixture as well as one egg slowly into your mixing bowl as it runs on low speed.
3. Next, pour in up to 1/4 cup of cold water until the dough sticks together.
4. Stir in 1/2 cup of dark chocolate chips.
5. Cover and refrigerate the dough for at least 2 hours or overnight.
6. When ready to bake, roll the dough into 1-1/2 inch balls and place them on an ungreased cookie sheet. Baked them at 350 degrees for 10-12 minutes or until golden brown. If dough spreads, use a spatula at 10 minutes to push the dough back to the center of the cookie and bake for an additional 1-2 minutes.
7. Cool cookies on the baking sheet until firm and then transfer them to a wire rack.