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Coconut Oatmeal Chocolate Chip Cookies

July 9, 2008

These were a nice change from plain oatmeal, but even with a whopping two cups of coconut, the coconut flavor was not very distinct. Still, this recipe made a big dent in the coconut left over from the Cabbage, Red Pepper, & Zucchini Palya (Dry Curry), and that was good enough for me.

I only baked a dozen of these cookies, and then rolled the rest of the dough into balls and froze them that way. I’ll bake them as needed in the future. I do that with my Kitchen Sink Cookies, too, and it’s a good way to avoid several days worth of the relentless clamoring for “just one more, Mom!”

The boys loved the cookies, but of course they’ve yet to meet a cookie they didn’t like.

Coconut Oatmeal Chocolate Chip Cookies
Adapted from Coconut Oatmeal Cookies

Makes about 40 cookies

1 c. butter-flavored shortening, softened (I use Earth Balance Buttery Sticks)
1/2 c. brown sugar, packed
1/2 c. white sugar
2 eggs
1 tsp. vanilla
2 c. white whole wheat flour
2 c. rolled oats
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 c. unsweetened, flaked coconut (I use Shiloh Farms)
1/2 c. mini chocolate chips

Preheat oven to 350° F.

In a large bowl, cream shortening and sugar with an electric mixer. Add ingredients up to the coconut, and blend until combined.

Stir in coconut and chocolate chips by hand. Then drop cookie dough by the heaping teaspoonful onto a baking pan that is lined with parchment paper.

Bake for 8-10 minutes, until lightly golden. Cookies will harden slightly as they cool.

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Filed under: Dessert

Tags: bake, chocolate, Chocolate Chip Cookies, Coconut Oatmeal Chocolate Chip Cookies, Earth Balance, Earth Balance Buttery Sticks, eggs, Kitchen Sink Cookies, mini, recipe, Red Pepper, Shiloh Farms, whole, Zucchini Palya Dry Curry