This is the recipe for the aforementioned (post below) cookies I baked tonight. Standing over a bowl of cookie dough and a warm oven somehow seemed more appealing to me than hanging out at any of the Superbowl parties I was invited to. Turn on a little bit of The National, add a pinch of remorse, and a bit of gratefulness, and I’ve got myself some delicious cookies made with heart.
INGREDIENTS:
1/2 pound (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
2 cups old-fashioned rolled oats
1 1/2 cup shredded unsweetened natural coconut
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
2 cups semisweet chocolate chips
PREPARATION:
1. Preheat oven to 350F. Line two baking sheets with parchment paper.
2. Cream the butter, brown sugar, and granulated sugar together in a large bowl with an electric mixer on high speed until fluffy. Add the eggs, on at a time, blending thoroughly after each addition. Stir in vanilla
3. In a separate large bowl, combine the oats, coconut, flour, baking soda, cinnamon, and salt. Stir to mix. Add to the creamed butter-sugar mixture and stire until the dry ingredients are moist and blended in. Stir in chocolate chips.
4. Scoop the dough out with a 1/4-cup measure and drop it onto the prepared baking sheet, leaving about 3 inches between cookies.
5. Bake the cookies on a center rack for 12 to 14 minutes, rotating the pans halfway through so the cookies bake evenly. Allow the cookies to cool on baking sheet for at least 5 minutes.
