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.
Oatmeal Coconut Chocolate Chip Cookies with Hawaiian Sea Salt
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.