Well, it is official. These are my favorite cookies. Ever. I know that is a bold statement. But stick with me and let me explain. Basically what I mean is that while I love many types of cookies (and I’m talking many), if you nailed me down to one classic cookie that I could eat over and over and not tire of, this would be it. One indication these cookies were elevated to such a high status was that I couldn’t stop opening the freezer and swiping a few from the freezer bag I plopped them into after baking. I’m not talking one or two cookies. I’m talking LOTS of cookies over a small amount of time. It was pathetic…and dangerous to my lingering baby weight. But I threw caution to the wind and overdosed on these babies – and I still wanted to make them again the next day.
These cookies come from my Aunt Marilyn. I’ve made them at least a dozen times (and made a few slight changes over the course of making them) but had taken a hiatus from making them for a while and when I made them again last week, I realized I can’t go that long without making them again. So if you like a perfect combination of chocolate, oatmeal, buttery goodness and a slight hint of coconut, you’ll love these. They are chewy and full of texture and deliciousness. And if you don’t love them? Don’t worry, we can still be friends, just invite me on over and I’ll polish them off for you. (Pssst…and if you really don’t like coconut, as I know several of you don’t, omit it – they’ll still be fantastic.)
- 1 cup oatmeal (not quick)
- 2 1/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, room temperature
- 1 1/4 cup light brown sugar
- 1/2 cup dark brown sugar
- 2 large eggs
- 1 tablespoons vanilla
- 1 cup coconut
- 12 oz. semisweet chocolate chips
- Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips.
- Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.