The name may be a mouthful, but these dark chocolate chunk oatmeal coconut cookies are everything you need and more! They are super thick, packed with rich bittersweet chocolate, and the best of slightly chewy and crispy all at the same time.
Dish Count :: 1 Stand Mixer, 2 Baking Sheets, 1 Large Cookie Scoop
I tried the best I could to make sure that Monday didn’t happen and we could keep this weekend rolling on, but low and behold, Monday came anyway. I made you cookies as a peace offering. We cool?
This weekend was all too much fun and all too short as they always are. But Ben and I had a couple of days together to make the most of it. Friday night, we had all the best of intentions to drive out to our new house and do a slow creepy roll by it, but well… that didn’t happen. Because we are old and officially qualify for the early bird special.
I went home a little early on Friday, as all my work was done and my hours were in. A nap was definitely required after the week that it iseemed like EVERYONE and their mother had. What was it about last week? No one I know had a “good” week. We need to flip the switch on the shitty weeks. I think the rain would do well enough to GTFO if it knows what’s good for it. But we Seattleites must make the most of the spring we are given I suppose. At least the cherry blossoms are finally blooming, so spring is here – in some form.
So after I got home, I took a nap to prepare for our once-in-a-blue-moon date night out to drive out to the new house, slow roll by, and pretend we weren’t creeping on our cute little cottage. It’s down a private road, so a slow roll is really a drive slow and three point turn in the neighbors drive way and hope no one comes out with a shotgun. SUPER conspicuous. We hopped in the car and thought it best to take the back roads down south to avoid the rush hour traffic. Except by the time we made it half way there we (really, I) was starving and needed to stop for dinner. Our plan for a quick meal and to get back on the road ended up being a sit down dinner in town, and by the time we were done, I was knocked out and ready for bed. At 7:30pm.
Second trimester exhaustion is no joke people.
So we skipped it, came home and both fell asleep on the couch watching This Old House. Like I said, early bird special. Saturday, fully rested we went down to visit my folks in the south sound and see all the progress they made on the building of their house – which is spectacular. A whopping 12 years in the making, its meticulously detailed, and out of this world beautiful.
On the way home, we finally made it back to town to do our overdue slow roll by the Cottage and scope out our new digs. Memorial Day weekend can’t come soon enough! Each time we flip through the photos it makes it a little more real, and harder to be patient. Its probably a good time to focus my energy on the purge that is going to need to happen before we move, too. Granted we have a whole house to move into now, and only a two-bedroom apartment’s worth of stuff, I want to make sure we are filling the new house with stuff we need and want, shedding off the old and forgotten that has been hidden away since we moved into our current digs.
And don’t worry – I won’t be doing any heavy lifting. I have a flock of hawks watching over me to make sure I don’t do anything dumb. My mission is to point and direct. And I will gladly do it.
Get a load of these cookies, too. I realized I have never been much of a cookie baker for this blog, but behind the scenes in our real life, cookie baking makes me so joyful. Cookies just scream cozy, and I had the urge to bake some this weekend. In the spirit of purging the house, I am trying to purge our kitchen stores to make sure we aren’t taking a ton of half opened things with us. So I decided to use up a brick of chocolate, toasted coconut, and the last of a carton of oatmeal. And it was GOOD. These cookies are SUPER thick, hearty, and just sweet enough to be sinful, but not over the top. Enjoy!
Dark Chocolate Chunk Oatmeal Coconut Cookies
- 1 1/4 cup Flour
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/4 cup Old Fashioned Oats
- 1/2 cup Shredded Coconut
- 4 ounces Bittersweet Chocolate, chopped into chunks
- 12 Tbsp Butter, softened
- 1 1/2 cup Brown Sugar, packed firmly
- 1 Egg
- 1 tsp Vanilla Extract
Preheat oven to 350 degrees. Adjust two baking racks, one on the lower middle and one on the upper middle positions. Line two baking sheets with parchment or silicone baking mats. In a bowl, whisk together the flour, baking soda, baking powder, and salt.
In the stand mixer, beat the butter until smooth, scraping down the edges to ensure it is uniformly mixed. Beat in the brown sugar, and mix until the sugar is combined and the mixture is smooth. Beat in the egg, and scrape down the sides of the bowl to make sure it is mixed completely. Beat in the vanilla extract.
Slowly add in the flour mixture on medium slow speed until just combined. Add in the oats, shredded coconut, and chocolate chunks, beating until just mixed.
Distribute the dough with a large cookie scoop, so each cookie dough ball is about 1/4 cup of dough. Space them at least 2″ apart. B
Bake for 10 minutes, and then switch and rotate the sheets onto the opposite baking racks, baking for another 10 minutes. They may look over done, but they are not. Let the cookies rest on the baking sheets for 5 minutes, before removing them to a cooling rack to cool completely.
Adapted from America’s Test Kitchen Chocolate Chunk Oatmeal Cookie – from Cooking School Cookbook