Coconut Oatmeal Chocolate Chip Cookies

 https://i0.wp.com/static.tastykitchen.com/wp-content/uploads/2012/06/Tasty-Kitchen-Blog-Coconut-Oatmeal-Chocolate-Chip-Cookies.jpgWalking into the kitchen this afternoon, i was assaulted by the most wonderful aroma of chocolate goodness. ( yup, i said chocolate!)  – My mother was busy baking a delicious cookie recipe that she found from the website Tasty Kitchen.   I was utterly amazed at how awesome these were! – perfectly sweet, but not too much so, and the coconut addition to this recipe was top notch!

 “These chocolatey-coconut delights are perfectly chewy and delicious. Beware, they will disappear from the cookie jar in a day, tops!”

Ingredients:

  • 1-¼ cup All-purpose Flour
  • ¼ cups (Rounded) Cocoa Powder, Unsweetened
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ⅛ teaspoons Salt
  • 6 Tablespoons Unsalted Butter, Room Temperature
  • 3 Tablespoons Coconut Oil
  • ½ cups Granulated Sugar
  • ½ cups Light Brown Sugar, Packed
  • 1 whole Large Egg
  • 1-½ teaspoon Pure Vanilla
  • 1 cup Shredded Coconut (unsweetened)
  • 1 cup Old Fashioned Rolled Oats
  • 1 cup Semi-Sweet Chocolate Chips
Directions: Combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.

In an electric mixer, cream together the butter, coconut oil, and sugars. Scrape down the sides and then add the egg and vanilla; mix to combine. On a low speed, gradually add the flour and cocoa mixture, until incorporated. Add the shredded coconut and oats and mix. Add chocolate chips and mix until just folded in. The dough will be pretty solid. Form into balls about the size of a heaping tablespoon and place on a lined-baking sheet (with a Silpat or parchment paper).

Bake at 350ºF for 11 minutes. Remove from oven and let cool for about 2 minutes more on the sheet, then remove and place on a cooling rack, or on an opened brown paper bag. Eat to your heart’s content. They are delicious!

-Prep Time 10 Minutes -Cook Time 11 Minutes- Servings 36 -

 Happy Baking  & Bon Appétit!

(Recipe by  inspired by How Sweet It Is, and Cooks Illustrated.)
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