I’m going to have a 3-year old moment. This is my favouritest cookie evvvverrrrrr!!!!
Having said that, I will give almost any cookie a fair try. (wink)
I am a huge fan of cookies with tons of texture and chunks of goodness inside. Oatmeal, nuts, chocolate, pretzels, coconut, almost anything. EXCEPT RAISINS. Raisins that disguise themselves as chocolate chips are the source of all my trust issues. There, I’ve said it…you will never, ever, ever, whatsoever, find a recipe for cookies with raisins here. I’m (not) sorry.
Here’s what a I love about these oatmeal coconut chocolate chip cookies. The outer cookie is golden and crisp giving you a great crunch (without breaking your teeth). That’s because THEN, you hit the soft, chewy inside thanks to the coconut and toasted oatmeal. And those chocolate chips, well, they make it a real party.
The original recipe for these cookies called for a baking time of 18-20 minutes which was just too long for me. My advice for the day is to always use the suggested baking/cooking time as a guide – but always monitor and adjust based on your results. If you’re really smart, you’ll even make a note for next time you make that recipe.
There are so many variables when it comes to baking, from house temperature, humidity, your oven, and so forth, and these can all impact your final product. In the case of these (and most) cookies, do not overbake! Those few minutes that they sit on the sheet “cooling”, they are actually further baking so the minute you see that they are done, pull them out of your oven.
If you try this recipe, take a photo and hashtag it #TetaLizza on Twitter – I’d love to hear about it!
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cups packed brown sugar
- 3/4 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 2 cups semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- Preheat oven to 350F.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- Using an electric mixer, cream together the butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping the sides down with a rubber spatula.
- Add flour mixture and beat just until combined. Add oats, chocolate chips, and coconut; stir until mixed through.
- Drop 2-3 tbsp-sized measures of dough onto baking sheets (approx. 12 per sheet). Bake until cookies have spread and are golden brown, about 14 to 18 minutes, rotating sheets halfway through baking time.