D's mom is in town for a few days for a visit, so before her arrival on Monday I whipped up a quick batch of cookies. I used my favorite recipe but opted to add in some finely chopped coconut flakes to the mix. The result -- perhaps the best cookies I have ever baked? They were beyond good -- and now, three days later, only a few remain. I typically make small batches of cookies since I can't be trusted when they (or the dough) is in the house -- but this recipe could easily be doubled, or tripled, or ... you get the picture!
Coconutty Chocolate Chip Cookies (printer-friendly version)
makes 16 cookies (probably would make more if someone, er, fine, I, didn't eat so much of the dough)
1/2 cup unsalted organic butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1 whole farmers' market egg
1 egg white
1/2 teaspoon vanilla
1 1/4 cups oatmeal
1/4 cup whole wheat flour
3/4 cup unbleached all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/4 cup unsweetened coconut flakes, chopped finely
1 cup semi-sweet chocolate chunks
1. Preheat the oven to 350 degrees.
2. Cream together the butter and sugars.
3. Stir in the egg and egg white until completely combined.
4. Stir in the vanilla extract.
5. In a separate bowl, stir together the oatmeal and flours.
6. Stir in the salt, baking soda, and baking powder.
7. In several batches, stir the dry ingredients into the wet ingredients.
8. Stir in the chopped coconut flakes and chocolate chunks.
9. Place the dough in the fridge and let chill for at least 20 minutes.
10. Place generous spoonfuls on a non-stick baking sheet.
11. Bake in the oven for 8-10 minutes, or until lightly browned.
12. Remove from the oven and let cool on a wire rack.