One of the best things about chocolate chip cookies is that you can really throw whatever you want into the batter and create something truly unique. Some people like nuts … others like something fruity … and others want a little salt. This cookie recipe incorporates oatmeal for a little extra heartiness, and coconut for some more sweetness.
Whatever your preference, there’s never a wrong time for a cookie fix!
OATMEAL COCONUT CHOCOLATE CHIP COOKIES
Servings: About 2 dozen cookies
1¼ cups all-purpose flour
¼ teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
½ cup unsalted butter, softened
½ cup packed brown sugar
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¼ cups old fashioned oats
1 cup coconut flakes
1 cup chocolate chips (I like dark chocolate)
Sea salt for sprinkling
- Preheat the oven to 375°F. Line a large baking sheet with parchment paper, or spray with baking spray, and set aside.
- Whisk together the flour, salt, baking powder, and baking soda in a bowl. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat the butter and sugars together until creamy, about three minutes. Then add the egg and vanilla, and mix until combined. Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Then stir in the oats, coconut, and chocolate chips.
- Drop cookies on baking sheet using a small ice cream scoop or tablespoon, about 2 inches apart. Sprinkle cookies with sea salt, if desired.
- Bake for 10-12 minutes or until cookies are light brown around the edges. Remove the cookies from oven and let cool on the baking sheet for two minutes. Transfer to a cooling rack and cool completely.