Last Friday night I had my good friend over for dinner. She made her famous margaritas and I made a recipe we had both been admiring. I had almost convinced myself that we did not need a dessert but of course made one at the last minute. I have made this recipe as cookies several times but this time baked them in an individual bar pan so we could each have our own treat and I would not have to go back and forth to the oven. Thankfully she loved this recipe as much as I already did so I thought I would share it with you. (Maybe some day I will share her margarita recipe too!)
Chocolate Chip Oatmeal Coconut Cookies
Yields: 18 cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup sugar
1/2 cup firmly packed light brown sugar
1 teaspoon salt
2 large eggs
1 1/2 tablespoons pure vanilla extract
12 ounces semisweet chocolate chips
1 cup sweetened shredded coconut
1 cup old fashioned rolled oats (not instant)
Preheat the oven to 350 degrees.
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, granulated sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
With the mixer on low speed, add the dry ingredients, beating until the flour is absorbed. Gently mix in the coconut,then oats and finally chocolate chips.
If making cookies, roll the dough into generous sized balls (about 2 inches) and place onto greased baking sheet about 2-3 inches apart.
Bake one sheet at a time, rotating the sheet about two-thirds of the way through the baking time, until the cookies are set and browned on the edges but still very soft in the center, 15 to 18 minutes. (Same timing worked for the individual bar pan.) Transfer the baking sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack and let cool completely
Source: The SoNo Baking Company Cookbook via A Chica Bakes