Thursday, August 7, 2008

Crispy Coconut-Oatmeal & Chocolate Chip Cookies

My list of RSS feeds in my outlook mailbox is growing daily. There are so many great food blogs that I follow, two of which featured the same cookie recipe, the Crispy Coconut-Oatmeal Cookie. Check them out here: Taste and Tell and Aggie’s Kitchen. OMG, this looked so amazing and coconut is the food that keeps on giving…you know the kind of food you find in your teeth later that day and get to chew on again. Ha! It’s great. Like Aggie stated in her post, I too immediately craved these crispy cookies with their chewy coconut…but I wondered, what would chocolate chips be like added to this?

I should start a section called Cooking With Allyson. She and I are both doing a lot of experimenting in the kitchen these days – us together in the kitchen – mayhem. Not really. We have fun. Allyson brought her Kitchen Aid Mixer over so we could try these Crispy Coconut-Oatmeal & Chocolate Chip Cookies. I’m waiting until I get married to register for a Kitchen Aid Mixer. I’ve always wanted one, but I’m holding out…along with bath towels that aren’t totally frayed along the edges.

Crispy Coconut-Oatmeal & Chocolate Chip Cookies

1 cup butter

1 cup sugar

1 cup firmly packed brown sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt2 cups regular oats (uncooked)

2 cups crisp rice cereal

1 cup flaked coconut

½ cup mini chocolate chips

Preheat oven to 350F.Beat the butter, sugar and brown sugar at medium speed in an electric blender until blended.

This is Allyson measuring our "eggs" from the carton. Add eggs and vanilla; beat well.Combine flour, baking soda, baking powder and salt.

Add to the creamed mixture, mixing well. Stir in oats, cereal chocolate chips and coconut.Shape dough into 1-inch balls and place 2 inches apart on a lightly greased cookie sheet. These are my hands, flattening each ball with my fingers - or you could use a fork or the bottom of a glass. Bake for 12 minutes or until done. Transfer to wire racks to cool.

The verdict…these are hella good. I like the chocolate chips added to the mix, but I think these would be just as good without the chocolate. Actually, if I made them again, I would stick to the original recipe. My mother, who is allergic to chocolate (I know, can't even imagine) would absolutely love this recipe. Mom, next batch is for you!


  1. I took these to College Station and they were the biggest hit of the day! My gang liked the chocolate chips, so I'll probably keep them in next time.
    P.S. In honor of Ree -- I think my hands look weird.
    P.P.S. I look forward to total mayhem in the kitchen! :)

  2. Oh my goodness these cookies are great I made them and took them to work and everyone loved them!


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