Two great Coconut Oatmeal Cookies from Mel's Kitchen Cafe

Coconut Oatmeal Chewies

(from melskitchencafe.com)

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

I like these cookies.  They are the flatter, chewier kind, which I normally don't go for, but I like these babies.  They have great flavor, and besides being great for everyday, they would be a great accompaniment to a fruit ice cream.  The coconut flavor isn't too strong, either.    

My Favorite Cookie- Coconut/Chocolate Chip Oatmeal (blended) great for in muffin pans for use with ice cream!

INGREDIENTS

• 1 cup oatmeal (not quick)
• 2 1/4 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, room temperature
• 1 1/4 cup light brown sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 1 tablespoons vanilla
• 1 cup coconut
• 12 oz. semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees. Put the top 4 ingredients into a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter for 30 seconds until light in color. Add the sugar, eggs, and vanilla. Next, add the dry ingredients then add the coconut and chocolate chips.
2. Shape cookie dough into balls and place on cookie sheet. Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 2 dozen cookies.