My grandma has long practiced what we call “cookie diplomacy.” She keeps a regular supply of home-baked cookies on hand so that she can gift them to her hairstylist, her doctor, her butcher, etc.* While I have yet to reach a first-name basis with anyone at the grocery store, I do share with my grandma a firm belief in the power of cookies to say “thank you.”
When the fiancé and I took a day trip to Holland, Michigan, to see the tulips last spring, our friends were nice enough to look after Phoebe (who happens to be celebrating her fourth adoptiversary today!). As a thank you, I decided to bake them some cookies, but unfortunately, my first attempt at these chocolate chip coconut oatmeal cookies produced cookies so hard that the fiancé claimed he nearly cracked a tooth on one. Since they would have been more of a punishment than a thank you, I tried again, working from a different recipe. Thankfully, I didn’t have to wait for the third time to be the charm, because the second recipe (from Quaker Oats, with small modifications) created the marvelously chewy cookies I had envisioned! In addition to using chocolate chips and coconut in place of raisins, I also reduced the amounts of butter and sugar slightly.
These chocolate chip coconut oatmeal cookies are a nod to Almond Joy and Mounds candy bars, some of my all-time favorites. They’re chewy and subtly sweet, with an amount of chocolate chips that borders on the obscene. There was one cookie that I swear was about 75% chocolate by volume. And hey, what better way to say thank you than with loads of chocolate?!
*I should note that my grandma practices “cookie diplomacy” in addition to, rather than in lieu of, actual payment.
- 3/4 cup (1 1/2 sticks) butter or margarine, at room temperature
- 3/4 cup firmly packed brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups oats
- 1 1/2 cups chocolate chips
- 3/4 cup shredded coconut
- Preheat the oven to 350 degrees.
- Place the butter and sugars in the bowl of a mixer and beat until smooth. Add the eggs and vanilla extract and mix until incorporated.
- In a separate bowl, sift together the flour, baking soda, and salt. Add these ingredients to the mixer bowl and stir until combined, scraping down the sides of the bowl with a spatula as needed. Add the oats, chocolate chips, and coconut, and mix until combined.
- Scoop the dough into balls, about 2 tablespoons each. Place them on a baking sheet lined with parchment paper or a silicone mat, leaving about 2 inches between cookies.
- Bake for 9-10 minutes, or until the tops of the cookies have turned a light golden color. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Store in an airtight container.