Oatmeal Cookies with Toasted Coconut and Bittersweet Chocolate
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).
A pile of goodness, ready to be folded into oatmeal cookie dough.
Oatmeal Cookies with Toasted Coconut
(adapted from Ghirardelli's recipe for oatmeal chocolate chip cookies)
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg1 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.
Dough love. (Truth be told, I give the dough balls a smoosh with the back of the scoop after placing on the cookie sheet.)
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.