Coconut Oatmeal Chocolate Chip Cookies

Yeah, they’re SO good that only half (or less than half) of the cookie made it on this picture 😉  I LOVE coconut.  It’s awesome how there’s so many coconut and coconut oil recipes out there with everyone going gluten-free.  I love it!  This one definitely is NOT gluten-free and has a whole lot of butter in it, but that’s what makes them so good-old-fashioned spectacular.  They’re sooooo yum!  You won’t be able to eat JUST one.  That’s what I told myself I was going to do… I’m going to eat JUST ONE, but alas… I’ve eaten… 3? ok 4… ALRIGHT… I can’t remember.  They may not be fancy or much to look at, but are your eyes going to do the eating?!?! Yeah, that’s what I thought.  
I actually found this recipe on my phone… meaning I was probably perusing through some baking books at the library, liked the recipe, took a picture of it on my phone and forgot about it.  I found it the other day while trying to organize some of the pictures and thought, ‘hey, I have all the ingredients!’  Tried the recipe and love it!  Don’t bake them on those air-insulated cookie sheets… I did for some of them and the cookies spread like mad.  Bake them on a regular cookie sheet with parchment paper.  Works perfectly.
Coconut Oatmeal Chocolate Chip Cookies
Ingredients:
2 cups all-purpose flour
1 tsp baking soda
1 cup (2 sticks) unsalted butter, room temp
1 cup granulated sugar
½ cup packed brown sugar
1 tsp salt
2 large eggs, room temp
1 TB pure vanilla extract
12 oz semisweet chocolate chips
1 cup sweetened shredded coconut
1 cup old-fashioned rolled oats (not instant)
Preheat the oven to 350ºF.  Line 2-3 baking sheets with parchment paper.
Whisk together the flour and baking soda and set aside.
Beat the butter, sugars, and salt with a paddle attachment until light and fluffy, about 2-3 mins.  Scrape down sides of the bowl halfway though.  Add the eggs one at a time, allowing it to incorporate before adding the next one.  Scrape down sides and add vanilla and beat. 
Add the flour mixture with mixer on low speed.  Then fold in the chocolate chips, coconut, and oats using a rubber spatula.  Drop by tablespoonfuls onto the prepared cookie sheets about 2 inches apart. 
Bake for about 10-12 mins, rotating pan halfway so they brown evenly.  Lift the parchment paper with the cookies on them to a cooling rack and cool until set.  Then lift with a spatula and allow them to cool completely on the rack.  

My 4 year old son LOVES to help me bake and loves to help me eat them even more.  He definitely takes after me in the sweet tooth department.  Oh, and that goofy plate is one that my husband used growing up!  My Mother-in-law has kept it all these many, many years!  Pretty neat.

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