Chocolate Chunk Oatmeal Coconut Cookies (aka The Perfect Cookie)
When I originally received this recipe from a friend, the name on it was "Barbara Boczany." We have no idea who Barbara is but we are eternally grateful to her for this wonderful recipe!
  • 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)
  1. 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.
  2. 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.
  3. If you bake smaller cookies (which I often do), adjust the baking time accordingly.
  4. The cookies usually get pretty crispy and brown around the edge and you will see that the center of the cookie is set.
Recipe by This Week for Dinner at