Double Chocolate Coconut Oatmeal Cookies

I’ve been making a lot of cookies recently. It seemed to start just after Christmas, when I baked some regular double chocolate cookies. I then decided coconut and oatmeal would make an excellent addition, which they did. You can’t go wrong with coconut! Because of the oatmeal, they are a heavier cookie though, so don’t make my mistake and eat 6 in one sitting. I now know 2 is a good number to limit myself to 😉

Double Chocolate Coconut Oatmeal Cookies

Ingredients:

1 cup butter
1 3/4 cups brown sugar
3 eggs
2 tsp vanilla extract
1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa
2 tsp baking soda
1/4 tsp salt
1/2 cup water
3 cups rolled oats
1 cup semi-sweet or dark chocolate chips
2 cups coconut flakes
1 cup coarsely chopped nuts (I used walnuts)

Method:

1. In a large bowl, beat butter and brown sugar until well-combined. Add the vanilla, then the eggs one at a time and beat into the mixture. In a separate bowl, combine the flour, cocoa, baking soda and salt. Add to the large bowl, alternating with the water.

2. Stir in the oats, chocolate chips, 1 cup of coconut and nuts, blending well. Cover the bowl and refrigerate for 2 hours.

3. Heat oven to 350 degrees fahrenheit (176 degrees celsius). Lightly grease cookie sheet and place small balls of dough (about a 1/4 cup ice cream scoop) 4 inches apart. Sprinkle cookie tops with the remaining cup of coconut.

4. Bake in the oven for 10 to 12 minutes. I personally found 12 minutes was perfect for these cookies. Do not overbake: the cookies will be very soft when you take them out of the oven, but will harden slightly as they cool. Remove cookies from sheet after 5 minutes and allow to cool on a wire rack. They’re at their best when they’re still warm though!