(from New Frontiers Natural Marketplace in SLO). These are really similar to my oatmeal, brown sugar, & chocolate chip cookies. The addition of the coconut gives them a tiny bit of macaroon-esque sponginess, but the walnut tanginess plus the salt made them barely a little bitter, so I’d recommend omitting the salt and probably cutting out a tablespoon or two of the butter.
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 1/2 tsp vanilla extract
- 2 eggs
- 3 Tablespoons cream
- 2 cups all-purpose flour, sifted
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups rolled oats
- 2 cups semi-sweet chocolate chips
- 1 cup fine coconut flakes (I chopped mine superfine because I don’t like strandy, dental-floss-like bits of coconut)
- 1 cup dried cranberries (I chopped these up a bit, too)
- 1 cup chopped walnuts (optional; I minced superfine. You can also replace with white chocolate chips)
- parchment paper
- electric mixer
- cooling rack
1. Preheat oven to 350 degrees F.
2. Sift flour and set aside.
3. Using medium speed on electric mixer, cream together butter and sugars until fluffy, about 2 minutes. Add vanilla, eggs, and cream; mix thoroughly. Add sifted flour, baking soda, baking powder, and salt; mix on low until completely incorporated.
4. Stir in oats and any or all of the remaining ingredients to personalize cookies.
5. Using hands or ice-cream scoop, form dough into 1.5oz. balls (about 1 1/2 tablespoon) and place on a parchment-lined baking sheet (or an ungreased one). Flatten balls down evenly with your fingers or with the back of a lightly floured wooden spoon.
6. In preheated oven, bake for 16 minutes or until an even, barely-golden brown; halfway through baking time, turn baking sheets. Remove from oven and cool cookies on a wire rack.