Dark Chocolate Coconut Oatmeal Cookies

I tried this recipe over the weekend and it was very successful! It’s from Cooking Light magazine, but I made some adjustments in the chocolate and coconut. The original recipe called for a measly 1/4 cup of dark chocolate and 1/4 cup of coconut. F*** that! I jacked it up to 1 cup of dark chocolate and 1/2 cup of coconut. The original bake time was 15 minutes, but I suggest cooking them for 10-12 minutes. They are softer that way!

Ingredients
1 cup all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed brown sugar
6 tablespoons granulated sugar
1/4 cup butter, softened
1 large egg
3/4 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
1 cup finely chopped dark chocolate
Cooking spray

Preparation
1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking powder, baking soda, and salt; stir with a whisk.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir just until combined. Stir in coconut and chocolate.
4. Scrape dough onto a lightly floured surface, and divide into 24 portions. Roll each portion into a ball. Place 12 balls on each of 2 baking sheets coated with cooking spray; flatten slightly with the heel of your hand. Bake, 1 sheet at a time, at 350° for 10-12 minutes or until the tops are set and cookies are lightly browned on the bottoms. Remove cookies from pan; cool on wire racks.

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About Restless Cube Dweller

Most of my adult life has been defined finding homes in unconventional places, and learning to interact positively with others. I've lived in the middle of nowhere, in small cities, in large cities, in the suburbs, and now in Dubuque, Iowa. This blog represents my musings about growing up, moving on, finding love, and eating well in the suburbs and beyond.
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