It may sound like a lot of flavors for one cookie, but this is such a good combination. I hadn’t made these in awhile even though J kept requesting them. I usually make chocolate chip cookies because I am rarely tempted to eat them. These cookies, however, I love. I am trying to eat oatmeal everyday, and I think it still counts if it is in cookie form. The coconut gets slightly toasted as these bake giving them a pleasant nutty flavor and a slightly chewy texture.
Oatmeal Coconut Chocolate Chip Cookies
Adapted from this Joy of Baking Recipe
3/4 cup room temperature unsalted butter
3/4 cup dark brown sugar
1 large egg
2 tsp vanilla extract
3/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
3 cups old-fashioned rolled oats
1/2 cup sweetened flaked coconut, packed tightly
1/2 cup bittersweet chocolate chips
Preheat the oven to 350 degrees. Beat the softened butter and brown sugar until well combined, add the vanilla and egg. Sift the baking soda, flour, cinnamon and salt and add slowly to the butter and sugar. Stir in the oats. When combined add the coconut and chocolate chips. Line cookie trays with parchment paper. Use a heaping tablespoon full of dough gently form a ball, place on the cookie sheet and flatten slightly. This will make about 24 cookies. Bake for about 12 to 15 minutes until lightly browned.