Oatmeal Chocolate Coconut Cookies

Third time's a charm for making a better cookie recipe.


Group I
- 2 sticks butter
- 1 cup packed light brown sugar
- 1/4 cup demerara sugar

Group II
- 2 eggs
- 2 tsp vanilla

Group III
- 2 cups flour
- 2 tsp baking soda
- 2 tsp salt

Group IV
- 1.5 cups shredded coconut
- 3.5 cups rolled oats
- 6 oz. chopped Scharffen-Berger Bittersweet Chocolate
- I advise adding either walnuts, or raisins, or both to add additional texture.

1. First, mix Group I ingredients together. Cream sugars and room temperature butter.
2. Next add in Group II.
3. Mix Group III (flour, baking soda, salt) together, before adding into main mixture.
4. Then add Group IV ingredients. I would advise adding in at least walnuts or raisins, or both, to give additional texture to the cookie.
5. Bake at 375 degrees F for about 18 minutes, or until lightly browned.
6. Makes about 20 x 3.5" diameter x 1" thick cookies

I like to form my cookies on the large side.


Final product was pretty tasty, great texture and consistency. Could use some walnuts or raisins though.