This cookie is more of an everyday cookie. I like to have a few of these out there to sort of balance out the super sweet, traditional Christmas cookie. This recipe is a bit more wholesome than just a plain sugar cookie. With coconut, walnuts, and oatmeal, it's sure to do some good. A little good? Okay, who am I kidding!!! Here's the recipe.
Recipe: Chocolate Chunk Oatmeal Coconut Cookies
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed brown sugar
- 6 Tbs granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup all-purpose flour
- 2 1/4 cups old-fashioned oats
- 1 1/2 cups packaged finely shredded unsweetened coconut
- 12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)
- 3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped
- Preheat oven to 375°F.
- 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.
- Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.
- Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.
Variation: I used walnuts today in the recipe in lieu of almonds. Chop 3/4 cup of walnuts, toast in a skillet until fragrant.
Source: Gourmet Magazine Cookbook
Cooking time (duration): 60
Meal type: dessert