Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}

This cookie recipe, Chewy Oatmeal Chocolate Chip Coconut Cookies {My Favorite Cookie}, leans on old-fashioned rolled oats, all-purpose flour and baking soda. It makes 36 cookies and takes about 30 minutes.

• Yield 36 cookies
• Ready in 30 minutes
• Prep 25 minutes
• Cook 10 minutes

Ingredients

• 1 cup old-fashioned rolled oats
• 2 1/4 cups all-purpose flour (I use unbleached all-purpose flour)
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup salted butter (softened)
• 1 1/4 cups packed light brown sugar
• 1/2 cup packed dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla
• 1 cup sweetened or unsweetened coconut flakes
• 2 cups semisweet or bittersweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
3. Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). Add the coconut and chocolate chips and mix until no dry streaks remain.
4. Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

Let the center settle before you cut it, or the slices will slump.