Chewy Choc Chip cookies

Oatmeal, Coconut and Choc Chip Cookies

This chewy cookie recipe I just found over at Momtastic looks divine. She suggests enjoying them as a sandwich with a big scoop of vanilla ice cream in the middle and roll the exposed sides of the ice cream in mini chocolate chips - can you imagine! In the cooler times of the year, she eats them warm right off the baking sheet and dunks them in milk! Okay, I'm sold.

Ingredients

2 cups plain flour

1 teaspoon baking soda

1 cup unsalted butter, room temperature

1 cup granulated sugar

1/2 cup light brown sugar, firmly packed

1 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

12 oz. semisweet chocolate chips

1 cup sweetened shredded coconut

1 cup old-fashioned rolled oats (not quick-cooking)

Preparation

1. Preheat oven to 350ºF. Line two baking sheets with silpat or parchment paper and set aside.

2. In a bowl, whisk together flour and baking soda, set aside.

3. In a mixer fitted with a paddle attachment, beat the butter, sugars and salt until light and fluffy. With the mixer on low, add the eggs one at a time until just blended. Add in vanilla and mix until it is no longer visible.

4. Scrape down the sides of the bowl, turn the mixer on low and slowly add in the flour until just incorporated. Using a spatula, fold in the coconut, chocolate chips and oats one at a time.

5. Use a 2" ice-cream scoop to place the dough, 2 inches apart, on the baking sheets. Bake for 15-18 minutes, or until cookies are set and the edges are golden brown.

Note: I made these on the weekend and I have to tell you, they are SUPER sweet. I used normal sugar which might have helped, but also used normal coconut which in my simple world would have balanced things out? I'd recommend cutting back on the sugar for the perfect cookie - depends how sweet your tooth is I guess. HOWEVER, in saying all that, they are so chewy and delicious and there were no complaints from any of the people who scoffed the whole batch in about 20 minutes...