I love coconut. If I get a chance, I throw coconut in just about any desert I am making (sometimes much to the chagrin of my family). I posted a couple weeks back my recipe for Coconut-Oatmeal Cookies and they didn’t take long to disappear in my home. At my office they often bake Otis Spunkmeyer Chocolate Chip cookies. I’m a Chocolate Chip cookie snob and really only like my own home baked Chocolate Chip cookies. But, I do have to say I love, love, love Otis Spunkmeyer Butter Sugar Cookies!
Coconut-Chocolate Chip Cookies
- 2 cups flour
- 1/2 cup quick oats
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1/2 cup shortening (keeps the cookies softer)
- 1 stick of butter or margarine (Use 2 sticks of butter and no shortening if you like crunchier cookies)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp. Vanilla extract
- 2 large eggs
- 1 1/2 cups chocolate chips
- 1/2 cup coconut
Preheat oven to 375 degrees.
Combine shortening, butter, sugars, vanilla and eggs; beat until creamy. Combine flour, oats, baking soda and salt with the sugar/shortening mixture. Mix well, stir in chocolate chips and coconut.
(If you are a cooking purist, use two separate bowls to mix the wet and dry ingredients. Me, I’m all about saving time and dirty bowls and I always mix in the same bowl. I haven’t found a problem with this yet.)
Drop by rounded teaspoon full on to an ungreased baking sheet. Bake 10-11 minutes or until lightly browned. Makes approximately 5 dozen cookies depending on the size of the cookies (and how much cookie dough you eat beforehand). Of course, the party line is to not eat cookie dough because it contains raw eggs. Yeah, right.