I’m not very adventurous. I like what’s known and familiar. But I also like these cookies. They are familiar–chocolate chip cookies!–but with a surprising coconut twist. The coconut gives the cookies a deeper, more complex flavour than your run-of-the-mill chocolate chip cookies. The coconut and oatmeal combine to give them a wonderful, chewy texture. You should make them. Whether you like familiar things or new things, you’ll love them.
Oatmeal Coconut Chocolate Chip Cookies
- 1 cup unsweetened shredded coconut
- 1 tbsp sugar
- 1.5 tbsp water
- 1 cup rolled oats
- 1 and 1/4 cups flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup butter, melted
- 3/4 cup brown sugar
- 1 egg
- 2 tsp milk
- 1 cup chocolate chip cookies
1. Get your oven hot – preheat it to 350.
2. In a small bowl, mix the coconut, water, and sugar. Put it to one side while you mix up the other ingredients, to let the coconut absorb the moisture and sweetness.
3. Mix your dry ingredients in a large bowl (flour, oats, baking powder, baking soda and salt).
4. Combine the melted butter and brown sugar and mix well. Stir in the egg, milk and vanilla.
5. Combine the wet and dry ingredients and stir. Add the coconut and the chocolate chips and stir until incorporated.
6. Using your hands, form the dough into flattened discs and place on the cookie sheet.
7. Bake for 9-10 minutes. Cool for 3-5 minutes on cookie sheet, then transfer to wire rack to cool completely.
Makes 2 dozen small-to-average-sized cookies.
Adapted from Ambitious Kitchen.
Skip the step of soaking the coconut in water and sugar if you want a less sweet cookie or are using sweetened coconut.