I love coconut and oatmeal together in a cookie. They’re both toasty and nutty and chewy and play together very nicely. I kinda wanted to call this recipe Coconoatmeal Cookies because it’s fun to say and that’s what I’ve been calling them in my head.
I put chocolate in them because obvious. And they were very tasty. But I honestly think (GASP) they might be even better without the chocolatey competition.
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This post is actually from the past, because at present, I am lounging luxuriously on a beach in Maui. (Just kidding, I’m sweaty and frantic, chasing a toddler away from pools/waves/I dunno, volcanoes.)
I hope you follow our adventures in my Instagram stories! (If you’re still not into stories, they’re so fun! Such a great way to see behind-the-scenes and real-life stuff from your fav bloggers).
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If you’re feeling fancy, chop a bit more chocolate to top the cookie balls before baking. A pre-bake sprinkle of coconut or oatmeal on top is a pretty finish, too.
I like to make a big batch of cookie dough and freeze the majority. I form the balls, freeze them on a parchment-lined cookie sheet, then pack them in freezer bags. It’s nice to be able to bake just a few for friends who are coming over. If you bake from frozen, lower the oven temperature to 325ºF and bake closer to 11 minutes.
Preheat oven to 350ºF. Line cookie sheets with parchment paper.
Beat butter and sugars in the bowl of an electric mixer fitted with the paddle attachment on medium speed until pale and fluffy, 2 minutes. Beat in eggs, one at a time, until combined, then beat in vanilla.
In a large bowl, whisk together flour, salt, baking soda, and baking powder. With mixer on low, gradually add to butter mixture, beating until well combined. Add oats, coconut, and dark chocolate and beat until just combined.
Drop cookies by tablespoonfuls onto prepared cookie sheets. Bake 9-11 minutes, until golden but still slightly under-baked. Let cookies cool on pan 2 minutes before transferring to a wire rack to cool completely.
