These extra-chewy, flat cookies aren't heavily sweet, which lets the chocolate really shine through. Makes about 27 cookies.
Course: Dessert, Snack
Keyword: chocolate, coconut, cookies, oats
Servings: 27cookies
Author: Beth Cato
Equipment
parchment
tablespoon or tablespoon scoop
baking sheet
Ingredients
1/2cupunsalted butter (1 stick) room temperature
1/4cupbrown sugar packed
1/4cupwhite sugar
1large egg room temperature
1Tablespoonmilk or half & half
1teaspoonvanilla extract
3/4cupall-purpose flour
1/2teaspoonbaking soda
1/4teaspoonsalt
1 1/2cupsrolled oats also called old-fashioned oats
1cupchocolate chips semisweet, milk, dark, or a mix
1cupshredded coconut
Instructions
Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and both sugars to create a creamy mix. Add the egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, and salt; mix this into the butter bowl. Fold in the oats, chocolate chips. and coconut until everything is distributed.
Use a tablespoon to place scoops of dough spaced-out on the baking sheet; the cookies will spread.
Bake until the cookies are golden and set, about 11 to 13 minutes. Let them sit on pan for about 5 minutes before moving to a rack to fully cool. Store in a sealed container at room temperature.