The recipe I’m sharing with you today is amazing, if I do say so myself. In fact, it’s one of those recipes that I’m hesitant to even share with others…you know, kind of like that crazy new psycho character on Desperate who won’t share the lemon meringue pie recipe? That’s a little how I feel…these cookies make me look GOOD, and if others can make them, I lose my magic. At the same time, I think people who don’t share recipes are, well, a little shallow and mean. So, the real question is do I want friends or do I want to have that secret cookie recipe that people are willing to break into my house for? Believe it or not, this was a tough decision, but I’ve decided I like being popular more, so you get the recipe.
Seriously, these cookies are perfect. I guess the official name is “Chocolate Oatmeal Coconut Cookies” but that is so boring and doesn’t really fall off the tongue so easily, so let’s just call it The Perfect Cookie. Where did I get the recipe from? The name on my original recipe card says Barbara Boczany. I have no idea who Barbara Boczany is. But she makes a damn good cookie. I have adjusted the recipe, so let’s just say it’s mine. Yeah, that sounds good. Keep reading for the secret (and no, not THAT secret, but the yummy cookie secret, which is WAY better).
- 2 sticks unsalted butter (I always use salted and they taste fine)
- 1 C brown sugar, packed
- 6 Tbsp sugar
- 2 large eggs
- 1½ tsp vanilla
- ½ tsp salt
- ½ tsp baking soda
- 1 C flour
- 2¼ C oats
- 1½ C coconut
- 12 oz (2 cups) semi-sweet chocolate chunks – I prefer using semi-sweet mini chocolate chips because they distribute through the cookie very nicely with the other ingredients
- ¾ C chopped almonds (I actually never add the almonds)
- Preheat oven to 375 F. Beat butter and sugars at high speed until fluffy (about 5-7 minutes). Add eggs and beat till well blended. Beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate and almonds.
- Arrange ¼ cup mounds about 3 inches apart on large buttered baking sheets. Pat down to ½ inch. Bake in upper oven, rotating occasionally, 15-18 mins. Cool one minute. Transfer to cooling rack.
- If you bake smaller cookies (which I often do), adjust the baking time accordingly.
- The cookies usually get pretty crispy and brown around the edge and you will see that the center of the cookie is set.