Chewy Oatmeal Coconut Chocolate Chip Cookies Recipe

College mayhem has begun at my residence, however regardless of the craziness, I wished to create a blissful, (presumably unattainable), home reminiscence for my youngsters as they walked within the door;  the odor of freshly baked chocolate chip coconut cookies. Chewy, gooey, gleefulness (actual phrase?), with a stable milk mustache as well.

I used to be in the midst of creating such cookies when Nancy, my good good friend and fabulous baker of 3o years, dropped off some cookies for our household.  I had one chew of her chewy oatmeal coconut chocolate chip cookies and deserted my ho-hum recipe to share hers with you!

Chewy Coconut Chocolate Chip Cookies

Seems she would bake these coconut chocolate chip cookies for her youngsters to create the identical expertise I used to be making an attempt to copy for my household. Some form of curious nostalgic, déjà vu –ish second of occasions occurred as we have been speaking.  Her youngsters have mentioned they cherished coming residence as a result of it at all times smelled good (code: felt good).

Isn’t that what we would like?

Oatmeal Coconut Chocolate Chip Cookies Recipe

Makes approx. 3 dozen cookies utilizing a Tablespoon scoop

Bake @ 350°F for 10-12 minutes

Substances

 butter, 1 cup(2 sticks)

2 eggs

white sugar, 1 cup

 brown sugar, packed 1 cup

 vanilla, 1 teaspoon

 baking soda, 1 teaspoon

 salt, 1/2 teaspoon

 baking powder, 1/2 teaspoon

flour, 2 cups

1 cup coconut, unsweetened and finely shredded

1 ½ cup rolled oats (old school, common  oats – no fast cooking oats)

2 cups semi-sweet chocolate chips

Instructions for Oatmeal Coconut Chocolate Chip Cookies

1.       Cream butter and sugar collectively till the butter is lighter in colour, the feel is a bit gritty and ethereal like a whipped exfoliating face cream. It ought to take about 5 minutes. That is crucial step to excellent cookies so whip it good!

2.       Combine eggs and vanilla into the batter separately till they’ve “merged as one”,(so-to-speak) with the combination.

3.       Mix collectively the dry substances in a separate bowl with a whisk to make sure even distribution of leavening brokers, salt, flour, coconut, and oats.  On low velocity, gently Mix in batches the dry substances and chocolate chips into the cookie dough in order to not muddle with gluten within the flour.

4.       Relaxation the cookie dough within the fridge for no less than 1 hour to 24 hours to permit the flavors to develop.  The result’s a well-balanced, sweet-all- the-way-through cookie.

5.       Bake on a cookie sheet or pan with a lip (jelly roll pan) lined with parchment paper at 350°F for 10-12 minutes.  Permit to chill for a minute or so on the pan, then switch the baked goodness to a cooling rack till able to bundle in an hermetic container – tin cans work nice!

Lastly, to steal a line from the film The Sandlot, “then, you SCARF!”

Proper after college, gobble these oatmeal coconut chocolate chip cookies up with a tall glass of ice-cold milk….MMMmmm.

Chef’s notes:

A observe about sugars: evaporated cane juice may be substituted for refined white sugar, search for a bit extra grittiness within the creaming course of.

Coconut: Nancy makes use of finely shredded, unsweetened coconut that may be present in bulk bins or the pure part at grocery shops. (Bob’s pink mill has an important one.) Simply to be clear, this isn’t coconut flour; it’s a special product. Additionally, she has used sweetened shredded coconut infrequently, too.  If the shreds are lengthy, I’d give them a bit of chop earlier than including to the batter.

Chocolate chips: We used fundamental semi-sweet chocolate chips on this oatmeal coconut chocolate chip cookie recipe, however stroll down the specialty goodies at your grocery retailer to combine up the goodies and get artistic with it.  Combine milk chocolate chips with bittersweet for extra complexity, cube shards of Scharffen Berger artisan chocolate bars or perhaps a Hershey’s Symphony bar!  Have enjoyable and experiment.

Nancy added the coconut after tasting a cookie from the meals chain Paradise Bakery; with this addition, her cookies went from Loopy Good to Insanely Superior standing, (an actual score scale, I’m positive).

Creaming 101

The only most vital step to excellent cookies, or baking for that matter; in the event you get this step proper, you’re golden. Take your time and preserve your butter cool.

The temperature of the butter will not be essentially “room temperature” if it has began to soften or seems even barely greasy, it’s over for that stick.  The right texture of the butter is when the perimeters are nonetheless sq. and you may press your finger all the way down to make an indent and not using a entire lot of exertion, however the butter offers again a bit of cussed resistance, too.

Subsequent, in a mixer get the air bubbles forming and the butter smearing to welcome the addition of butter’s greatest mates –  stabilizing sugars. Preserve your velocity on medium –  no larger, and beat simply the butter for 3-4 minutes.  It ought to look thick, whipped and easy.  Preserve the butter and the bowl cool; no melting in sight.

Including the Sugars

Whereas the mixer goes, add your sugars  – cream till one.  Once more about 3-4 minutes.  The ensuing batter can be a lightweight colour of yellow, whipped and ethereal with a little bit of grit from the sugar granules.

This step is so vital – that is the place the cookie’s fullest potential for loft is created.  You might be beating air bubbles into the butter, the sugars sheer grit provides extra friction to create extra bubbles and stabilizes these bubbles so they don’t collapse with the addition of different substances. The addition of future leaveners solely expands the bubbles which are created on this essential step.

If the butter at any level throughout this creaming course of appears to be warming previous your consolation stage, pop the bowl within the freezer for a minute or two to chill it again down. However as soon as the butterfat has melted, it’s time to start out over, sister.

Be affected person, preserve cool and snag a pattern right here and there; simply to check the consistency after all.

Motherhood is many issues. At one go, it may be loopy and significant, tiresome and laughable, monotonous and gratifying.  As complicated as these feeling may be, I found by way of my good friend the attainable great thing about motherhood is solely baking a sheet of chocolate chip coconut cookies.

For one more scrumptious coconut and chocolate deal with, attempt these macaroons from our good friend Jenn at Princess Pinky Girl!

Coconut Chocolate Chip Cookies

Makes approx. 3 dozen cookies utilizing a Tablespoon scoop
Bake @ 350°F for 10-12 minutes

Substances

• 1 cup butter (2 sticks)
• 1 cup white sugar*
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon baking powder
• 2 cups flour
• 1 cup coconut, unsweetened and finely shredded*
• 1 ½ cup rolled oats (quaint, common oats – no fast cooking oats)
• 2 cups semi-sweet chocolate chips*

Directions

1. 1. Cream butter and sugar collectively till the butter is lighter in colour, the feel is a bit gritty and ethereal like a whipped exfoliating face cream. It ought to take about 5 minutes. That is crucial step to excellent cookies so, Whip it good!*
2. 2. Combine eggs and vanilla into the batter separately till they’ve “merged as one”,(so-to-speak) with the combination.
3. 3. Mix collectively the dry substances* in a separate bowl with a whisk to make sure even distribution of leavening brokers, salt, flour, coconut and oats. On low velocity, gently Mix in batches the dry substances into the cookie dough in order to not muddle with the gluten within the flour. Add the chocolate chips in batches, too.
4. 4. Relaxation the cookie dough within the fridge for no less than 1 hour to 24 hours to permit the flavors to develop. The result’s a well-balanced, sweet-all- the-way-through cookie.
5. 5. Bake on a cookie sheet or pan with a lip (jelly roll pan) lined with parchment paper at 350°F for 10-12 minutes. Permit to chill for a minute or so on the pan, then switch the baked goodness to a cooling rack till able to bundle in an hermetic container – tin cans work nice!
7. Lastly, to steal a line from the film The Sandlot, “then, you SCARF!”
8. Proper after college, gobble these up with a tall glass of ice-cold milk….MMMmmm.

Notes

Chef’s notes:

A observe about sugars: evaporated can juice may be substituted for refined white sugar, search for a bit extra grittiness within the creaming course of.

Coconut: Nancy makes use of finely shredded, unsweetened coconut that may be present in bulk bins or the pure part at grocery shops. (Bob’s pink mill has an important one.) Simply to be clear, this isn’t coconut flour; it’s a special product. Additionally, Nancy has used sweetened shredded coconut infrequently, too. If the shreds are lengthy, I’d give them a bit of chop earlier than including to the batter.

Chocolate chips: Nancy and I used fundamental semi-sweet chocolate chips on this recipe, however stroll down the specialty goodies at your grocery retailer to combine up the goodies and get artistic with it. Combine milk chocolate chips with bittersweet for extra complexity, cube shards of Scharffen Berger artisan chocolate bars or perhaps a Hershey’s Symphony bar! Have enjoyable and experiment.

Nancy has solely not too long ago added the coconut after tasting a cookie from the meals chain Paradise Bakery; after that tasting her cookies went from Loopy Good to Insanely Superior standing, (an actual score scale, I’m positive).

Creaming 101

Single most vital step to excellent cookies, or baking for that matter; in the event you get this step proper, you’re golden. Take your time and preserve your butter cool.

The temperature of the butter will not be essentially “room temperature” if it has began to soften or seems even barely greasy, it’s over for that stick. The right texture of the butter is when the perimeters are nonetheless sq. and you may press your finger all the way down to make an indent and not using a entire lot of exertion, however the butter offers again a bit of cussed resistance, too.

Subsequent, in a mixer get the air bubbles forming and the butter smearing to welcome the addition of butter’s greatest mates – stabilizing sugars. Preserve your velocity on medium – no larger, and beat simply the butter for 3-4 minutes. It ought to look thick, whipped and easy. Preserve the butter and the bowl cool; no melting in sight.

Whereas the mixer goes, add your sugars – cream till twain is one. Once more about 3-4 minutes. The ensuing batter can be a lightweight colour of yellow, whipped and ethereal with a little bit of grit from the sugar granules.

This step is so vital – that is the place the cookie’s fullest potential for loft is created. You might be beating air bubbles into the butter, the sugars shear grit provides extra friction to create extra bubbles and stabilizes these bubbles so they don’t collapse with addition of different substances. The addition of future leaveners solely expands the bubbles which are created on this essential step.

If the butter at any level throughout this creaming course of appears to be warming previous your consolation stage, pop the bowl within the freezer for a minute or two to chill it again down. However as soon as the butterfat has melted, it’s time to start out over, sister.

Be affected person, preserve cool and snag a pattern right here and there; simply to check the consistency after all.