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 almonds
Preheat 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…)
Comment by Deborah — October 11, 2007 @ 12:01 pm
These look divine, and I was just looking for a recipe to make with the kids! Thank you for taking the popular road!
Comment by Angie — October 11, 2007 @ 1:00 pm
Mmmmm, these look so good!
Comment by Ali — October 11, 2007 @ 6:05 pm
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.
Comment by ellen — October 12, 2007 @ 10:59 am
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
Comment by Jenny — October 12, 2007 @ 9:55 pm
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!
Comment by Jules — October 13, 2007 @ 5:21 pm
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.
Comment by Jane Maynard — October 14, 2007 @ 6:01 pm
I bought some brown sugar this weekend and made the cookies tonight — 5 stars!!!
Comment by ellen — October 14, 2007 @ 10:09 pm
so glad they came out!!
Comment by Jane Maynard — October 14, 2007 @ 11:45 pm
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!
Comment by Stephanie — October 22, 2007 @ 8:15 pm
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!
Comment by Jane Maynard — October 22, 2007 @ 9:32 pm
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.
Comment by eatme_delicious — January 12, 2008 @ 2:15 pm
you’ll love them!
Comment by Jane Maynard — January 12, 2008 @ 5:59 pm
You’re right!! These are the BEST cookies I’ve ever made. They are wonderful, and I am a big cookie critic!! Thanks!
Comment by Anonymous — June 4, 2008 @ 12:25 pm
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!
Comment by Corinne — October 21, 2008 @ 12:44 pm
mmmm, corinne. that sounds DELISH! will have to try that! thanks!
Comment by Jane — October 21, 2008 @ 12:45 pm
i just found your lovely blog and would love this recipe- but i am missing it… where can i find it??
Comment by shauna — November 21, 2008 @ 2:37 pm
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.
Comment by Jane Maynard — November 21, 2008 @ 2:39 pm
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!
Comment by Charlotte — February 21, 2009 @ 12:44 pm
Coconut, oatmeal, chocolate and cookie all sounds perfect together! Yum, I look forward to making these, thanks.
Comment by Sathya — January 22, 2010 @ 7:01 pm
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!
Comment by Lisa — January 24, 2010 @ 7:57 pm
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!
Comment by jane maynard — January 24, 2010 @ 11:01 pm
These cookies look amazing. I am definitely trying them today.
Comment by CookEatLove — January 29, 2010 @ 9:40 am
We caling them Anzac biscuit
Comment by Mirjana(Ruza123) — January 30, 2010 @ 1:26 am
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!
Comment by Stephanie — February 6, 2010 @ 4:50 pm