For Paul and Lauren's umpteenth annual Super Bowl bash, we made these delicious cookies:
Chocolate Chunk Oatmeal Coconut Cookies
2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
6 Tbsp granulated sugar
2 large eggs
1 1/2 tsp vanilla
1/2 tsp baking soda
1/2 tsp salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups finely shredded unsweetened coconut
12 oz semisweet or bittersweet chocolate, cut into 1/2" chunks (about 2 cups)
3/4 cup almonds with skins (4 oz), toasted, cooled, and chopped
Preheat oven to 375°.
Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.
Arrange 1/4-cup mounds of cookie dough about 3" apart on 2
lightly buttered Silpat- or parchment-lined baking sheets (about 8 cookies per sheet), then
gently pat down each mound to about 1/2" thick. Bake in upper and
lower thirds of oven, switching position and rotating pans halfway
through baking, until golden, 15–18 minutes total.
Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.
Makes 24 large cookies.
They were delicious; I only regret that I forgot to take a photo before they were all gobbled down. And the oatmeal raisin chocolate chip cookies we made earlier in the day that turned out dry and crumbly? Let's not mention those again, hmmm?