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 Cookie” 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).
Chocolate Chunk Oatmeal Coconut Cookies (aka The Perfect Cookie)
From Barbara Boczany, I have no idea who she is but she sure has a good cookie recipe
- 2 sticks unsalted butter
- 1 C brown sugar, packed
- 6 T sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 1/2 t salt
- 1/2 t baking soda
- 1 C flour
- 2 1/4 C oats
- 1 1/2 C cocnut
- 12 oz semi-sweet chocolate chunks (2 cups) (I prefer mini chocolate chips – that really makes the cookie oh so delicious, in my humble opinion)
- 3/4 C chopped almondsPreheat oven to 375 F. Beat butter and sugars at high speed until fluffy. Add eggs and beat till blended. Beat in vanilla, baking soda, and salt. Add flour and mix at low speed until blended. Stir in oats, coconut, chocolate and almonds.
Arrange 1/4 cup mounds about 3 inches apart on large buttered baking sheets. Pat down to 1/2 inch. Bake in upper oven, rotation occasionally, 15-18 mins. Cool one minute. Tranfer to cooling rack.
Bake smaller cookies adjusting baking time.
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
Well, since we don’t live near each other, you don’t have to worry about me showing up to your bbq, bringing these cookies and taking all of the glory for myself!! Thanks for sharing! (And now I really want to know what the secret ingredient is in that lemon meringue pie…)
These look divine, and I was just looking for a recipe to make with the kids! Thank you for taking the popular road!
Mmmmm, these look so good!
I went to make them last night at 11:15pm and I had about 2 T of brown sugar. Imagine my disappointment! I will do some shopping for baking staples this weekend.
I found your blog through someone else’s and I have enjoyed reading all of your recipes. Those cookies look delicious! I just started a food blog as well, check it out if you’d like. Great job with your blog.
http://www.pickypalate.com
HA! I was cracking up when I saw the lemon meringue pie thing on Desperate Housewives. I would love to know what she did! Isn’t that silly? It’s not even real!
quick note everyone – originally this was a chocolate CHUNK recipe, but I changed it to mini chocolate chips…that’s one of the things that makes it “perfect” – it’s good with other size chocolate, but the mini chips are just right for this recipe.
I bought some brown sugar this weekend and made the cookies tonight — 5 stars!!!
so glad they came out!!
I made these cookies last night – and you are right – they are the “perfect cookies.”
At first, I was worried that they were burning because the edges turned a very crisp brown…but then we tasted them. They were delicious – light, buttery, and rich. This one is definitely going in my recipe box. Thanks for sharing!
stephanie – I think that every time I make them! I can’t really figure out how to solve the edge problem, but like you said, they taste so good, even the edges!
I can totally understand about not being sure if you want to share this amazing cookie recipe! But I’m really glad you did. I haven’t tried it yet but I can’t wait to.
you’ll love them!
You’re right!! These are the BEST cookies I’ve ever made. They are wonderful, and I am a big cookie critic!! Thanks!
These cookies are great!!! Also try Nestles swirled white chocolate and butterscotch morsels in addition to the semi-sweet. They add another flavor to this amazing recipe!
mmmm, corinne. that sounds DELISH! will have to try that! thanks!
i just found your lovely blog and would love this recipe- but i am missing it… where can i find it??
it’s on the “sweet things” recipe page, but I’ll just post in the comment here!
CHOCOLATE OATMEAL COCONUT COOKIES,
AKA “THE PERFECT COOKIE”
Source: Mystery Woman Barbara Boczany, although I’ve changed it a bit, so me too!
- 2 sticks unsalted butter
- 1 C brown sugar, packed
- 6 T sugar
- 2 large eggs
- 1 1/2 tsp vanilla
- 1/2 t salt
- 1/2 t baking soda
- 1 C flour
- 2 1/4 C oats
- 1 1/2 C coconut
- 12 oz semi-sweet mini chocolate chips (2 cups)
Preheat oven to 350 F. Beat butter and sugars at high speed until fluffy. Add eggs and beat till blended. Beat in vanilla, baking soda, and salt. Add flour and mix at low speed until blended. Stir in oats, coconut and chocolate.
Arrange 1/4 cup mounds about 3 inches apart on large buttered baking sheets. Pat down to 1/2 inch. Bake in upper oven, rotating occasionally, 15-18 mins. Cool one minute. Transfer to cooling rack. For smaller cookies, adjust baking time…but they are great when they’re BIG.
Whoa, these look gooood! Will definately make them… And, about the dark edges: that’s what makes them look so pretty! Don’t try to “solve” the problem!
Coconut, oatmeal, chocolate and cookie all sounds perfect together! Yum, I look forward to making these, thanks.
Oatmeal chocolate chip cookies are my FAVORITE! However, I’m not a coconut fan. If I leave the coconut out should I increase the oats or simply just leave it out?
Thanks!
very interesting question…hmmmm…I would probably increase the oatmeal and the flour both by some, there definitely is a lot of coconut in there that makes up a good bulk of the cookie. that said, probably don’t have to increase the oats TOO much…if you do experiment, let me know how it goes!
These cookies look amazing. I am definitely trying them today.
We caling them Anzac biscuit
I just made a batch of these and LOVE them! I really appreciate the fact that they are a one bowl baked good! Less clean up is always great. I cut the sugar a bit (only used 2T white sugar) and used half whole wheat flour. I also sprinkled them with a little bit of sea salt right before putting them in the oven- I think it adds a nice contrast. This recipe is one for the books!
mmmm cookie monster here! These sound wonderful, think I’ll toast the chopped almonds with skins on. Love BIG cookies. Thank you for sharing your prize.
Found this site through foodgawker – these look great!
quick question, though – unsweetened or sweetened coconut flakes?
I’ve always used sweetened!
glad you found the site – and these cookies ARE great! 
I’ve been meaning to try this recipe ever since you posted it almost FOUR YEARS AGO!! I remember my mom telling me I had to try it, and it’s been on the back of my mind since then. At the moment I’m sampling the batter and the baked cookie, and all I can say is “humina humina humina.” You may be mad at me for adjusting this perfect recipe in any way, but since I love the center of a cookie the best, I always bake cookie dough into one giant cookie. I turned down the temp a bit and baked it for 15 minutes and it’s heavenly. Maybe next time I’ll try making them exactly as you suggest, though. Can’t go wrong, I’m sure!
I’m glad you liked them, and your modification sounds just fine!
These just came out of the oven. I can see why you prefer the mini chocolate chips. The chocolate’s a little overwhelming with the regular morsels, but still delicious.
I thought a 1/4 cup cookie was too big so I did 2 Tbsp mounds (but forgot to pat them down flat). The bottom and edges got too done and the middle was too raw, so I knocked the heat down to 350, and made sure to pat the cookies down this time. Perfection. Thank you!
these cookies are a little high maintenance, eh?
I’m glad you finally got them down and that it was worth the trouble. they really are perfection when they come out right! 