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Oatmeal Coconut Chocolate Chip Cookies

Sometimes you just have to bake cookies.

It’s been a busy summer.  I’m going through some pretty serious life changes – stressful life changes.  But as we all know, life never slows down to let us deal with tough situations.  The world doesn’t stop spinning just because you need a break.  So sometimes, in the middle of everything, you’re the one that has to stop.  Yesterday, in the middle of an afternoon filled with a million other things I was supposed to be doing, that’s just what I did.

Then I baked cookies.

We all need a break sometimes.  Stop.  Make a cup of tea.  Bake yourself a batch of cookies.  Go to a movie in the middle of a weekday afternoon.  It’s the times when you feel that it would be impossible to take a break that you should probably do just that.

Oatmeal Coconut Chocolate Chip Cookies

1 cup unsalted butter, softened
1 cup packed light brown sugar
1/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
2 cups rolled oats
1 cup sweetened coconut flakes
12 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, beat together butter and sugars until fluffy.  Add eggs and vanilla and beat well.  In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.  Add flour mixture to butter mixture and beat until well combined.  Stir in oats, coconut, and chocolate chips.

Drop by rounded spoonfuls onto ungreased baking sheets (or line sheets with parchment paper for easier clean-up) and bake for 10-12 minutes.  Cool for a minute on baking sheet then remove to a wire rack to cool completely.  Store in an airtight container.

Makes about 4 dozen cookies.