When a new cookbook I purchased opened to this recipe, I knew I had to make these cookies ASAP. You see, I’m not a huge fan of chocolate chip cookies. But play around with adding other ingredients and I’m all over them. Not to mention, I pretty much like anything with coconut.
John Barrichelli took the quintessential, all-American chocolate chip cookie to a whole other level with this recipe.
Don’t let the name confuse you – this is definitely a chocolate chip cookie. I used big chocolate chunks in mine instead of chips which gave them a super rich chocolately flavor. Where the oatmeal and coconut come in is in the cookie’s texture. This may make no sense to you all since we are talking about cookies, but these little guys were meaty and there is nothing better to me that a cookie with substance.
Which would you prefer over pasta – a bolognese sauce or a ragu. If ragu makes your heart flutter like mine, then this cookie is for you.
Chocolate Chip Oatmeal Coconut Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 teaspoon coarse salt
2 large eggs, at room temperature
1 1/2 tablespoons pure vanilla extract
12 ounces best-quality semisweet chocolate chips
1 cup sweetened shredded coconut
1 cup old fashioned rolled oats (not instant)
Set the oven rack in the middle position. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside.
In a medium bowl, whisk together the flour and baking soda; set aside.
In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, granulated sugar and salt on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Beat in the vanilla.
With the mixer on low speed, add the dry ingredients, beating until the flour is absorbed. Gently fold in the chocolate chips and shredded coconut with a rubber scrapper. Gently fold in the oats.
Use a 1/4 cup (2-inch wide) ice cream scoop to scoop out the dough onto the prepared baking sheets, placing the scoops about 2 inches apart.
Bake one sheet at a time, rotating the sheet about two-thirds of the way through the baking time, until the cookies are set and browned on the edges but still very soft in the center, 15 to 18 minutes. Transfer the baking sheet to a wire rack to cool for 10 minutes. Use a spatula to transfer the cookies to the rack and let cool completely.