Before I had kids, I dreamed of what kind of mother I would be. I envisioned myself in an apron, welcoming my children home from school holding a plate of freshly baked cookies. Then I had 3 kids in 4 years, and life went from crazy to insane. Sometimes, I do welcome them home from school with fresh baked goods, but most days it is shuffling between soccer practice and girl scouts. Mostly, I am just happy to make it out of the house on time.
When I am able to make them an after school snack, I like to make them a cookie that not only is delicious but has some whole grains inside. This oatmeal cookie is a family favorite and I have made about a million variations of it. I just change out the type of chips and the nuts for whatever I have in my pantry. This version has milk chocolate chips, flaked coconut and slice almonds. This might be my favorite version yet.
Chocolate Coconut Cookies
2 cups flour
2 cups old fashioned oats
1 teaspoon baking soda
1 teaspoon salt
1 stick (1/2 cup) butter, room temperature
2 cups brown sugar
2 teaspoons vanilla
1/2 cup sliced almonds
1/2 cup milk chocolate chips
1/2 cup flaked coconut
Preheat oven to 350°F. Line baking sheets with parchment paper.
In a bowl, combine flour, oats, baking soda and salt. Mix well and set aside.
In a separate bowl, cream together butter and brown sugar. Add the eggs one at a time, until well incorporated. Add vanilla.
Gradually add the dry ingredients to the wet mixture. This batter will be very dry. Add the almonds, chocolate chips and coconut and mix until combined.
Drop dough using a small ice cream scoop onto prepared baking sheets. Bake 10-12 minutes or until lightly browned. Cool on baking sheets for 2-3 minutes. Then, remove cookies to wire racks to cool completely.
baking, chocolate, cookie, dessert, kid-friendly, snack
Print This Post
You might also like