Oatmeal Cookies with Chocolate Chips and Coconut
May 31, 2021 • Desserts,
I love a good oatmeal cookie – one that is both crispy and chewy at the same time. The problem is, I don’t really love the raisins. I don’t hate them like my one friend, but given the choice, I prefer something else in my oatmeal cookies, and the combination of chocolate chips and coconut flakes, for me, is perfect.You definitely want to make the batter ahead of time so it can be fully chilled as this is what helps the cookies keep their thick shape and not spread too quickly while baking. Cool them on a rack before putting them into a covered container. I like to store cookies in the freezer because it keeps me from eating too many at once and keeps them fresher longer.
- 2 sticks butter, room temperature
- 1 cup packed dark brown sugar
- ⅓ cup sugar
- 2 large eggs
- 1-2 teaspoons vanilla extract
- 1½ cups flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 3 cups rolled oats
- 1 cup chocolate chips
- 1 cup sweetened flake coconut
- Combine the butter and sugars in the bowl of a stand mixer with a paddle attachment and beat together until smooth, about 3-5 minutes. Scrape down sides with a spatula and add the eggs and vanilla, mix on medium speed until combined.
- Add the flour, cinnamon, baking powder and salt and mix on low until combined. Add the oats and mix briefly on low to combine. Add the chocolate chips and coconut and mix briefly on low to combine.
- Refrigerate dough for at least a few hours, or up to overnight. Scoop dough out (you might need to let it stand at room temperature for a bit to be able to work with it) into balls about 3 tablespoons in size. Shape into a ball then press into a thick disk on a baking sheet lined with a silicone baking liner.
- Bake cookies at 375 degrees until golden brown but still soft, about 12-14 minutes. Let cool on the baking sheet to firm up for a minute to two then transfer to a baking rack to cool completely. Store in a covered container - may be frozen.