There's this place that sells cookies at a university here (Blue Chip Cookies for those of you in the Vancouver area) that are so insanely delicious. Since I didn't go to that university (my university didn't offer anything so tasty) I've only had these cookies a few times, but my two favourite kinds are the "marbelous" (chocolate dough with chocolate and white chocolate chunks) and coconut oat. The coconut oat is this thin buttery super coconuty delicious creation that's somewhere between soft/chewy and maybe a little bit crispy.
A month or so ago I came across these chocolate oatmeal coconut cookies on Deborah's blog who found them on This Week for Dinner. Once I saw them and read the combination of coconut and oats, I hoped hoped hoped that these might just be similar to the wondrous Blue Chip coconut oat cookies. I made them shortly after finding the recipe (which is actually kind of rare, as I'm sure many of you can relate to - saving recipes that you find on blogs that you want to make soon but then not getting around to it until much later if at all).
Well I am extremely happy to say that these cookies did not disappoint! I was ecstatic about how well they turned out. Especially fresh from the oven, all warm and soft with a bit of a crispy edge. These were it! Cookie bliss. The only problem was that I thought I'd prefer them crispy so I started to bake them a bit longer, but the next day they became really quite hard and only a bit chewy. So next time I won't bake them as long. And while the chocolate chips in them were good, I'll make them without next time so I can enjoy my perfect buttery coconut oat cookie. The photos really don't do them justice! And the chocolate chips look really weird.
If this sounds good, you might like:
Oatmeal Chocolate Chip Cookies
Carrot Coconut Cake
Chocolate Marble Chunk Cookies
Coconut Cream Pie
Chocolate Oatmeal Coconut Cookies
Adapted from Barbara Boczany & This Week for Dinner
1 cup (2 sticks) unsalted butter
1 cup brown sugar, packed
6 tbsp sugar
2 large eggs
1 1/2 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
1 cup flour
2 1/4 cups oats
1 1/2 cups dried unsweetened shredded coconut
12 oz (2 cups) semi-sweet chocolate chips
Preheat oven to 350F. Beat butter and sugars at high speed until fluffy. Add eggs and beat until blended. Beat in vanilla, baking soda, and salt. Add flour and mix at low speed until blended. Stir in oats, coconut and chocolate.
Drop 1/4 cup of dough about 3 inches apart on large buttered baking sheets. Pat down to 1/2 inch. Bake 15-18 minutes. Cool one minute on pan. Transfer to cooling rack.