3/4 cup butter

1/4 cup coconut oil (just warm enough to melt)
1 1/2 cups sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
1 1/4 cups unbleached flour

1/2 cup unsweetened cocoa powder (I use Hershey’s Special Dark)
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
3 cups old-fashioned oats
1 cup (6 oz.) chocolate chips (I use Hershey’s Special Dark) Combine flour, cocoa, baking soda and salt…set aside. In a large bowl beat butter, coconut oil and sugar until light and creamy, scraping sides often.  Add egg and mix well.  Blend in water and vanilla.  Add combined dry ingredients and mix until blended.  Stir in oatmeal, chocolate chips and nuts.  Drop by rounded tablespoonfuls onto cookie sheet lined with parchment paper.  Bake in preheated 350 ° oven for 12 minutes, or until almost no indentation remains when touched.

NOTE:  If refrigerating dough, be aware that the coconut oil can make the dough hard and crumbly when cold.  You can eliminate the coconut oil and use one cup of butter or use any ratio of butter to coconut oil that equals one cup.