Oatmeal Coconut Chocolate Chip Cookies

Why did I make these cookies?  Again, there was a pantry cleanse and I have 2 bags of oatmeal open (damn you Mr. Piglet!) and a supersize bag of chocolate chips from Costco.  Why the coconut?  Well, why not?  A few zips through the interweb and I found a pretty good recipe to start from so here we go!

  Tools needed:

• Measuring cups and spoons
• Electric mixer or medium bowl with hand mixer
• Medium bowl
• Spatula
• Cookie sheet
• Silicon baking mat or parchment paper
• Wire cooling rack

Ingredients:

• 1 cup of butter, softened
• 1/2 cup cane sugar
• 1 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups of quick cooking oats
• 1 cup sweetened shredded coconut
• 1 1/2 cups semi-sweet chocolate chips

Directions:
1.  In an electric mixer or medium bowl, cream together the butter and sugars.  Beat in one egg at a time and then stir in vanilla extract.  Cream together until mixture is light and fluffy looking. 

2.  In a medium bowl, sift together the flour, baking soda and salt.  Add the flour mixture to the butter mixture and mix until the flour disappears.  Mix in the cooking oats, shredded coconut and chocolate chips.  Cover dough and chill for at least an hour, or overnight.

3.  Preheat oven to 375 degrees F.  Line cooking sheet with silicon mat or parchment paper.  Drop by rounded tablespoonfuls 2 inches apart onto the prepared baking sheet.  Flatten them slightly with your fingers. 

4.  Bake in the preheated oven for 8 to 12 minutes and remove from oven.  Allow cookies to cool for 5 minutes on the baking sheet before transferring them to completely cool on a wire rack.

5.  Eat and enjoy!

(Recipe adapted from Bittersweet1)