Chocolate Chunk Coconut Oatmeal Cookies
Welcome to Week Two of Corona Kitchen! At the risk of stating the obvious and contributing to what my friend Stefanie has coined as the inevitable Corona 15, baking is a fantastic family quarantine activity. Not only can anyone undertake the task but you are left with a delicious reward, even if for only a short while.
I decided to bake my all-time favorite cookies and while doing so realized that I had been remiss in sharing them here on Sly Rooster. Well, there’s no better time than the present. This recipe for Chocolate Chunk Oatmeal Coconut Cookies hails from the now defunct Gourmet magazine. My decades old, handwritten recipe is marked with “the best!” in the top, left-hand corner. I made this declaration many years ago and it’s nice to see that some things never change. These cookies are chewy, sweet, crunchy and unapologetically large. The size (1/4 cup per cookie) is important in relationship to the baking time. If you decide to make your cookies smaller (why?) then adjust your cooking time accordingly. My kids question the inclusion of nuts in any dessert but I maintain that the almonds add a nice crunch and break up the sweetness.
Take some time to bake, breathe and enjoy!
Chocolate Chunk Oatmeal Coconut Cookies
Ingredients
- 2 sticks unsalted, softened butter (1 cup)
- 1 c brown sugar
- 6 Tbls granulated sugar
- 2 lg eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 c flour
- 2 1/4 c old fashioned oats
- 1 1/2 c finely shredded unsweetened coconut
- 2 c semi-sweet chocolate chips
- 3/4 c almonds toasted, chopped and cooled
Instructions
- Preheat oven to 375F.
- Beat together butter and sugars at high speed until fluffy.
- Add eggs and beat until just combined, then beat in the vanilla, baking soda and salt.
- Add flour and mix at low until just blended.
- Stir in by hand, the oats, coconut, chips and almonds.
- Arrange 1/4 cup mounds of dough about 3-inches apart on 2 lightly sprayed baking sheets (or sheets lined with silicone mats). Then pat down to 1/2-inch thickness.
- Bake on upper and lower thirds of oven, switching positions and rotating pans halfway through, til golden 13-16 minutes total.
- Cool cookies on baking sheet for one minute before transfering to a wire rack to cool completely.