I was introduced to these cookies years ago, when our new neighbors brought them over as a “hello” gift (technically we should have been bringing cookies to them, but I guess we hadn’t gotten around to it yet). I’m not really a huge chocolate person, and thus not a huge chocolate chip cookie person. These cookies, however, also involve oatmeal, which I love – given the choice, as I often am at Starbucks, I would always opt for an oatmeal cookie over chocolate chip. They involve coconut, which is an unexpected surprise and adds a hint of tropical deliciousness (unless you don’t like coconut, in which case, what’s wrong with you? Also I think these cookies might change your mind). And lastly, they involve so much brown sugar that they taste almost caramel-y, which I think is really the best part. I can only make them as gifts, as to make them just to have them around the house would be to eat an entire batch of cookies in an embarrassingly short amount of time. But every time I make them, the recipient(s) inevitably ask me for the recipe, so I thought I’d share it now with all of you. They’re the perfect treat to bring to the hospital when your friend has a baby, as I did last week. They make a great addition to school lunches and care packages, so now is a good time to make them for new kindergarteners, anyone off to college, or anyone in between. And of course, if you need an excuse to meet your new neighbors – in the case of the original neighbor who brought us these, our families are friends to this day.
One tip I learned awhile ago: always cream the butter and sugar(s) together for longer than you think you need to – 3 to 5 minutes seems like a long time, but it really does make a difference.
Oatmeal + coconut + chocolate chips, yummmmmmm.
I like to use an ice cream scoop to make (sort of) uniformly sized cookies.
Oatmeal Coconut Chocolate Chip Cookies
1 cup butter (2 sticks)
1 cup granulated sugar
1 cup brown sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 12 ounce package semi-sweet chocolate chips (I usually use between half and three quarters of a package – you can use more or less depending upon how chip-heavy you like your cookies).
1 cup coconut (more or less, to taste)
1/2 cup oats (more or less, to taste)
Cream butter and sugars together for 3-5 minutes, until very light and fluffy. Add egg. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add dry ingredients to butter/sugar mixture and blend until incorporated. Stir in chocolate chips, coconut and oats. Bake at 350 for 10-15 minutes (you may find your cookies need up to 18 minutes, depending on cookie size and/or your oven – that’s about how long mine usually take, but technically the recipe says 10-15). The cookies will keep cooking even after you take them out of the oven, so if you don’t want a super-crispy cookie, you can take them out when they still look slightly underdone.