oatmeal chocolate chip cookiesWhen 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

Ingredients:

  • 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

 

Directions:

  1. Set oven to 350°.
  2. Line a cookie sheet with foil and lightly spray with non-stick cooking spray.
  3. In a large bowl cream the butter with sugars until fluffy. Add in the vanilla and eggs; beat well.
  4. In another bowl, blend together the flour, baking soda, cinnamon, salt and oats; mix well to combine.
  5. Add the flour mixture to the creamed mixture along with the chocolate chips and coconut; mix well to combine.
  6. Drop dough by heaping tablespoonfuls onto prepared baking sheet.
  7. Bake for 8-10 minutes (longer for a crispier cookie). Remove to a rack to cool.