My dad loves chocolate...he always has a Hershey bar stashed somewhere in the refrigerator. I know, I know, for most of you Foodies, Hershey's chocolate is not even on your radar but it was a staple in our house growing up. So it always surprises me that my dad's favorite cookie is an oatmeal cookie with RAISINS instead of chocolate chips.
Have you ever owned a bunny? We have several bunnies who have now taken up residence in our yard - which means the coyotes have left the area, always good news. The bunnies eat my plants and torment Caesar Beezer The Wonder Dog and they also leave the most curious looking "droppings" on the driveway...one would think they were RAISINS if one didn't know better! Years ago, my older brother, the same brother who told me that chickens don't pee and that's why the yolks are yellow, told me that raisins were, and I quote: "rabbit turds." (Sorry mom, that is not me talking, but Jeff, you know I would never use that kind of language!) Now, if I believed him about the egg yolks, how could I not believe him about the bunny droppings?!? So I'm not a fan of raisins. But dear old dad is...so I was on my way to baking him some Oatmeal Raisin cookies when I detoured and grabbed the mini-chocolate chips instead - bunnies in the yard, droppings on the drive...just couldn't put the look-a-likes into my cookies - so dad, sorry, but I'll not be sending you any cookies this week!
This is a really chewy and moist cookie - thanks to the coconut. I like to use mini-chocolate chips instead of the regular ones because they end up being in every bite of the cookie...mmmm, so so good with a glass of milk!
Oatmeal Cookies with Chocolate Chips and Coconut - Adapted from Kathy Casey's Northwest Table
8 oz. butter, (2 sticks) softened
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoons baking soda
1 teaspoon vanilla
3 cups rolled oats (old-fashioned or quick-cooking, but not instant)
1 cup shredded coconut
1 package (12 oz.) mini-chocolate chips
In a large bowl, cream the butter and sugars together until light. Add the eggs and mix until well combined. Scrape down the sides of the bowl, then add the flour, salt, spices, baking soda, vanilla, and oats and mix on low speed until thoroughly combined. Stir in the coconut and mini-chocolate chips to distribute evenly. Preheat oven to 375 degrees and grease baking sheets or spray with cooking spray. Drop dough by tablespoon, 3-inches apart on the baking sheets and flatten each spoonful with your fingertips. Bake for 12 to 14 minutes, or until the edges of the cookies are browned. Let the cookies cool on the pans for 5 minutes before transferring to a wire rack to cool completely.
"Language is the dress of thought; every time you talk your mind is on parade." Author Unknown (Now there's a scary thought!!")