Chocolate chip oatmeal cookies are my favorite. I'm not sure why it is that I like them better than regular chocolate chip... maybe it's the texture. Maybe it's even the illusion that oatmeal makes them healthy. Who knows?
This weekend I made a recipe I'd pinned and been meaning to try for a while. It's a slight variation on the typical chocolate chip oatmeal cookie.
Chocolate Oatmeal Coconut CookiesSlightly altered From The Wednesday Chef
2 sticks (1 cup) unsalted butter, softened
3/4 cup packed brown sugar
4 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut
6 oz semi-sweet chocolate chips
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped (I skipped the toasting part)
1. Heat oven to 375°F.
2. Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
3. Arrange cookie dough about on baking sheet. Bake until golden, rotating halfway through, 12-15 minutes total depending on size of cookie.
4. Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Repeat with the remaining dough.