I loved these cookies with every fiber of my being. I didn't think that one could really improve upon chocolate chip oatmeal cookies, but the addition of coconut is a culinary slam dunk. If you are not a coconut fan you don't need to dismiss these right away. While you can taste it, it doesn't jump out at you--it took my husband a couple bites to figure out what "that flavor" was. Thanks, once again, to Mel.
Chocolate Chip Oatmeal Coconut Cookies
- 1 cup old-fashioned oats
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks of butter (no one has to know), room temperature
- 1 1/4 cup light brown sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 cup shredded coconut
- 1 bag semisweet chocolate chips
Pulse first 4 ingredients in the food processor for about 20 seconds, or until coarsely ground. You still want some texture in the oats. In a mixer, beat the butter for 30 seconds until light and fluffy. Add the eggs, vanilla, and sugars and beat well. Add the food-processed dry ingredients, and then the coconut and chocolate chips. I used my 2 T. scoop and got 38 cookies--I baked 18 of them at 350 for 12-13 minutes, and froze the remaining 20 to bake as-needed later.