I can’t seem to get enough of coconut these days, as evidenced by my recent posts for Pineapple Coconut Cream Pie and Love-My-Butt-the-Way-It-Is Bars — and by several extreme closeups of the stuff found on my digital camera.
I lust it.
And I lust it even more toasted (the coconut, that is, not me).
So, given my lack of self-control when it comes to the white stuff and my surplus of old-fashioned rolled oats, I decided oatmeal cookies with toasted coconut were the way to go this week. They baked up chewy (in the middle) and crisp (along the edge) and after downing a few with a glass of cold milk, these swiftly became my favorite cookies. This week, anyway.
Oatmeal Cookies with Toasted Coconut
(adapted from Ghirardelli’s recipe for oatmeal chocolate chip cookies)
1 cup (2 sticks) butter, softened
3/4 cup packed brown sugar
1/2 granulated sugar
1 large egg, lightly beaten
1 1/2 teaspoons vanilla
3 cups old-fashioned rolled oats
2 cups bittersweet chocolate chunks
1 1/2 cups flaked coconut, toasted*
Preheat oven to 375 degrees.
In small bowl, whisk together flour, baking soda, spices and salt. Set aside.
In large bowl, cream butter and sugars until light and fluffy. Mix in vanilla and egg until just combined.
Add flour mixture, mixing to combine.
Stir in oats.
Fold in chocolate chips.
Gently fold in toasted coconut.
Drop by rounded tablespoon — I use a 1-inch scoop (I like ’em jumbo and uniformly jumbo at that) — onto ungreased, cool-to-the-touch cookie sheets.
Bake for 8-11 minutes, depending on how chewy or crispy you like your cookies.
Let cool for about a minute on the cookie sheets, then transfer to wire racks to cool completely.
(*To toast coconut, spread flakes evenly on ungreased cookie sheet and bake in 375-degree oven for about 5 minutes, giving the flakes a toss every couple of minutes. Let cool completely before using in recipe.)