Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}
Yield: 36cookies
Prep Time: 25 minutesmins
Cook Time: 10 minutesmins
Total Time: 30 minutesmins
Ingredients
1cup(100g)old-fashioned rolled oats
2 ¼cups(320g)all-purpose flour, I use unbleached all-purpose flour
1teaspoonbaking soda
¾teaspoonsalt
1cup(227g)salted butter, softened
1 ¼cups(265g)packed light brown sugar
½cup(106g)packed dark brown sugar
2large eggs
1tablespoonvanilla
1cup(85g)sweetened or unsweetened coconut flakes
2cups(340g)semisweet or bittersweet chocolate chips
Instructions
Preheat oven to 350 degrees F. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). Add the coconut and chocolate chips and mix until no dry streaks remain.
Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.
Notes
Cookies: if your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).