Chewy Oatmeal, Coconut And Dark Chocolate Cookies

 The only way I could think of making my favorite recipe for oatmeal coconut cookies any better was to add dark chocolate chunks, so that's what I did recently and now there's no going back to the original.

These chewy cookies are downright addictive. One batch makes three dozen so be sure you have a plan of how your are going to share them before you make them. If not, you'll be in danger of eating way too many.


Chewy Oatmeal, Coconut And Dark Chocolate Cookies
(makes 3 dozen)

1/2 cup unsalted butter, room temperature
1/2 cup vegetable shortening
1 cup granulated sugar
1 1/2 cups dark brown sugar, loosely packed
2 large eggs
2 teaspoons vanilla extract
2 teaspoons baking powder
2 teaspoons baking soda
2 1/4 teaspoons sea salt
2 1/2 cups flour
2 cups sweetened flaked coconut
2 1/2 cups old fashioned rolled oats
1 12 oz package dark chocolate chips

Preheat oven to 350 degrees.

Whip together the butter and the shortening. Add the sugars and the vanilla and cream until light and smooth. Add the eggs and beat again.

Add the salt, baking soda and baking powder and mix well. Add the flour and mix until thoroughly combined. Stir in the coconut and oatmeal until evenly distributed. Finally, stir in the chocolate.

Roll dough into 1 1/2 inch balls and place on parchment lined baking sheets. Leave at least 2-inches between cookies. Use your hand to slightly flatten the balls.

Bake for 10 to 13 minutes or until golden brown. Let the cookies cool for 5 minutes before removing to place on a cooling rack.