In Search Of: the Perfect Chocolate Chip Cookie Part 17: Chocolate Chunk Oatmeal Coconut Cookies

This is a recipe I found online, somewhere. I can’t seem to find the original site, but I did find it here.

  • 1 cup butter, softened (the recipe called for unsalted, but we used salted)
  • 1 cup brown sugar
  • 6 tablespoons sugar
  • 2 eggs
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (didn’t use because we used salted butter)
  • 1 cup flour
  • 2 1/4 cup oats
  • 1 1/2 cup shredded, unsweetened coconut
  • 12 ounces semi-sweet or bittersweet chocolate, chopped (we used a combination of the two; 8 ounces semi-sweet and 4 ounces bittersweet)
  • 3/4 cup almonds, with skin, toasted (omitted)

1. Preheat oven to 375F.

2. Beat together butter, brown sugar and sugar in a large bowl. Add eggs and vanilla.

3. In a medium bowl, mix together baking soda, salt (if using) and flour. Add to wet ingredients.

4. Add oats. Add chocolate and nuts (if using).

5. Drop 1/4 cup sized dough balls (we made ours much smaller ) onto baking sheets and bake 15 to 18 min (our took 8 to 10).

Verdict: I loved them. So did my mom and everyone at work. My sister didn’t like them, though. Weird. A keeper for me!


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