Serves 24
35 min
Oatmeal-Dark Chocolate Chip & Coconut Cookies
Recipe GLPR090cb32dc02457
Chewy and satisfying cookies loaded with rolled oats, dark chocolate chips, and toasted coconut. These treats combine wholesome oats with decadent dark chocolate and tropical coconut for a balanced cookie that's perfect with coffee or tea.
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Ingredients
½ cup unsalted butter, softened but still cool
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
3 cups old-fashioned rolled oats
1½ cups dark chocolate chips
½ cup sweetened shredded coconut
Directions
Preheat your oven to 350°F. Position the oven racks to the lower and middle settings. Line two baking sheets with parchment paper and set aside.
In a small bowl, whisk together the flour, baking powder, and salt until well combined. Set this dry mixture aside.
In a large mixing bowl, cream the softened butter with the granulated sugar and brown sugar on medium speed for about 3 minutes, until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until fully incorporated.
Using a wooden spoon or large rubber spatula, stir the dry flour mixture into the butter mixture until just combined. Fold in the rolled oats, dark chocolate chips, and shredded coconut until evenly distributed throughout the dough.
Scoop the dough using 2 heaping tablespoons per cookie, roll into balls, and place them on the prepared baking sheets, spacing them at least 2 inches apart.
Bake for 12 to 14 minutes, until the edges of the cookies are golden brown but the centers remain pale. Halfway through baking, rotate the baking sheets from front to back and top to bottom for even browning.
Remove the cookies from the oven and let them cool on the baking sheets for 2 minutes. Transfer them to a wire cooling rack and allow them to cool for at least 30 minutes before serving. Store cooled cookies in an airtight container at room temperature for up to 5 days.
