When I was little, I adored spending time in the kitchen with my grandma baking sugar cookies, chocolate chip cookies, M&M cookies, etc. As I got older and started baking on my own, I started experimenting and throwing more ingredients into my cookies. Why not try with a scoop of oatmeal, coconut oil instead of butter, a pinch of cinnamon, crushed up chocolate bar instead of chips, you know, that kind of thing. And still, to this day, I love when an "experimental" cookie comes out tasting like an ooey-gooey, "everything but the kitchen sink" dream.
Here's a recipe for a cookie that appears to have a slew of random ingredients -- cinnamon, chocolate chip, and coconut -- but somehow, they all work together in perfect harmony to create an out-of-this-world flavor experience. Oh yeah!
Oatmeal Cinnamon Coconut Chocolate Chip Cookies from Food.com
- 1 cup butter, softened
- 1 cup packed brown sugar
- 3/4 cup white sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3 cups large-flake oats (not instant or quick oats)
- 1/2 cup miniature chocolate chip
- 1/2 cup flaked coconut
- Set oven to 350°.
- Line a cookie sheet with foil and lightly spray with non-stick cooking spray.
- In a large bowl cream the butter with sugars until fluffy. Add in the vanilla and eggs; beat well.
- In another bowl, blend together the flour, baking soda, cinnamon, salt and oats; mix well to combine.
- Add the flour mixture to the creamed mixture along with the chocolate chips and coconut; mix well to combine.
- Drop dough by heaping tablespoonfuls onto prepared baking sheet.
- Bake for 8-10 minutes (longer for a crispier cookie). Remove to a rack to cool.