Spring Break Cookie Baking
A busy little week of outings, late-overs, hang-outs, food, video games, movies, art projects, family history, sewing, sunshine and long days. Ki is out with some friends and I've been exploring a new cookie recipe while enjoying the sunshine flooding the kitchen. Spring might actually be in the near future...anyway these cookies are Oh, so yummy. Sorry to the non coconut lovers...you don't know what you're missing!
Chocolate Chip Oatmeal Coconut Cookies
From the Sono Baking Company
2 cups all purpose flour
1 tsp baking soda
1 cup butter (room temperature)
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tsp coarse salt
2 large eggs (room temperature)
1 1/2 TBSP pure vanilla extract
12 oz best quality semi-sweet chocolate chips (I like mini)
1 cup sweetened shredded coconut
1 cup old fashioned or wild rolled oats (NOT instant)
Set the oven rack to the middle position. Preheat oven to 350'F. Prepare two baking sheets with parchment or silicone baking mats if desired (I used an ungreased cookie sheet). Set aside.
In a medium bowl, whisk together the flour and baking soda; set aside.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and salt on medium high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
With the mixer on low speed, add the dry ingredients, beating until the flour is absorbed. gently fold in the chocolate chips and shredded coconut with a rubber scraper. Gently fold in the oats.
Use a Tbsp to scoop out the dough onto the prepared bans, placing them about 2 inches apart.
Bake one sheet at a time - 11 - 12 minutes. Transfer baking sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack and let cool completely. Makes 3 dozen cookies.