I have to admit, when I was searching my “to try” bookmarks folder for a new cookie to bake, I initially skipped right over this recipe. Not that chewy oatmeal-coconut cookies didn’t sound good, they just seemed less exciting than some of my other bookmarked recipes…lime-coconut-white chocolate chip-macadamia nut cookies anyone? Unfortunately I didn’t have any limes. Or white chocolate chips. Or macadamia nuts. So those will be saved for another day. My eyes returned to the oatmeal-coconut cookies, which I remembered had been an acclaimed “favorite cookie” of Mel from Mel’s Kitchen Cafe, who originally posted the recipe, and since I knew I had all the ingredients I decided to give it a whirl. It’s not like simple can’t still be delicious, right?
Right, right right! I was pleasantly surprised to find out that Mel calls these her new favorite cookies for a reason. There’s something about these sweet, yet hearty, super chewy cookies that boosts them up to “favorite cookie” status. Maybe it’s the shredded coconut, maybe it’s the double dose of vanilla, maybe it’s the copious amount of butter and sugar (hey, I never said these were healthy cookies!) but whatever it is, these cookies prove that appearances can be deceiving, that something that is seemingly plain or unexciting can end up being just as wonderful as its fancier counterparts. I’m sure there’s a life lesson in there somewhere, but right now I’m just concerned with getting another one of these cookies. Enjoy, friends!
Chewy Oatmeal Coconut Cookies
1 cup (2 sticks) butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup shredded, sweetened coconut
1 cup rolled oats
Preheat oven to 350 degrees F. In a large bowl, cream together the butter and sugars until creamy. Beat in the eggs one at a time, followed by the vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually stir the flour mixture into the wet ingredients. Stir in the coconut and oats.
Drop dough by rounded tablespoons onto a lightly greased or lined baking sheet. Bake for 9-11 minutes, until cookies are set and barely golden around the edges. If you like crispier cookies, leave them in a little longer.
(Recipe adapted from Mel’s Kitchen Cafe)