There are cookies that I make for special occasions and then cookies I make for everyday. I’ll bring out a few of my favorite holiday cookies next month, but these days I’m all about eating regular old Chocolate Chip Coconut Oatmeal Cookies. I love these chewy bites of chocolate and coconut. They satisfy cravings for both salty and sweet and are a cinch to make.
I love to make the batter during naptime then bake them out my daughter has gone to sleep. Letting the batter rest for a bit is a great way to maximize their flavor and texture. Store them in an airtight container for up to a few days, if they last that long.
Ingredients
adapted from SoNo Baking Company & Cafe Cookbook
- 2 c. all-purpose flour
- 1 t. baking soda
- 1 c. unsalted butter, room temperature
- 1 c. granulated sugar
- ½ c. light brown sugar, firmly packed
- 1 t. Kosher salt
- 2 large eggs
- 1 T. vanilla extract
- 12 oz. semisweet chocolate chips
- 1 c. sweetened shredded coconut
- 1 c. old-fashioned rolled oats (not quick-cooking)
Directions
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with silpat or parchment paper and set aside.
In a bowl, whisk together flour and baking soda, set aside.
In a mixer fitted with a paddle attachment, beat the butter, sugars and salt until light and fluffy. With the mixer on low, add the eggs one at a time until just blended. Add in vanilla and mix until it is no longer visible.
Scrape down the sides of the bowl, turn the mixer on low and slowly add in the flour until just incorporated. Using a spatula, fold in the coconut, chocolate chips and oats one at a time.
Use a 2″ ice cream scoop to place the dough, 2 inches apart, on the baking sheets. Bake for 15-18 minutes, or until cookies are set and the edges are golden brown.
