Is there anything better than a cookie made from scratch? I add oatmeal to chocolate chip cookies the vast majority of the time because I think oatmeal chocolate chip cookies stay fresher longer. Coconut has a similar effect, making these cookies perfect for homemade ice cream sandwiches: they’re sturdy enough to hold up to ice cream but soft enough not to crack when putting the sandwiches together.
Sprinkled with Hawaiian sea salt right before they bake, these oatmeal chocolate chip coconut cookies taste like a handheld vacation. If you love salty-sweet, you’ll love this recipe!
Oatmeal Coconut Chocolate Chip Cookies
1 cup (16 tablespoons) butter
1 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups old-fashioned rolled oats
1/2 cup semisweet chocolate chips
1/2 cup shredded coconut, sweetened or unsweetened
Alaea Hawaiian Sea Salt
- Preheat the oven to 350°F. Grease cookie sheets.
- Beat together the butter and sugars until light and fluffy.
- Add the vanilla and the eggs, one at a time, beating until combined.
- In a separate bowl, whisk together the flour, baking soda, and 1/4 teaspoon salt.
- Add the flour mixture to the butter mixture a little bit at a time, beating until well combined.
- Add the oats, chocolate chips, and shredded coconut.
- Drop rounded spoonfuls onto your baking sheets. Leave some room, as the cookies will spread.
- Sprinkle each cookie with a small pinch of Hawaiian sea salt.
- Bake the cookies for 10 to 15 minutes, until they’re just beginning to brown around the edges. Remove them from the oven and let cool on the cookie sheet for 1-2 minutes before removing to a rack to cool completely.
Serving suggestion: makes a delicious ice cream sandwich! I used Tillamook’s chocolate mudslide.
Happy baking,
The Rose Table
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