Dark Chocolate, Coconut, Oatmeal Cookies

Name: Dark Chocolate, Coconut, Oatmeal Cookies
Prep time: 60 min
Cook time: 12 min
Total time: 75 min
Yield: 15
Cuisine: American
Ingredients: 2 stick Unsalted Butter (2 sticks unsalted butter, room temperature); 1 cup Granulated Sugar (1 cup sugar); 1 cup Dark Brown Sugar (1 cup dark brown sugar); 2 pieces Egg (2 eggs); 1 tbsp Vanilla (1 tablespoon vanilla extract); 2 cup All-Purpose Flour (2 cups (256 g) flour); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); 1 tsp Kosher Salt (1 teaspoon kosher salt); 1 cup Coconut Flakes (1 cup shredded unsweetened coconut); 12 pieces Chocolate Chip (12-oz chocolate chips (I like Sharffen Berger semi-sweet bars, which I coarsely chop)); 2 cup Instant Oats (2 cups quick-cooking oats); 1 cup Walnuts (1 cup chopped walnuts or pecans)

Dark Chocolate, Coconut, Oatmeal Cookies - Cookie (American)

75 minAmerican

Servings15

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Steps

1Preheat oven to 350ºF.
2Using a mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until homogenous, and smooth. Add the eggs and vanilla extract and mix for another five minutes. Add the dry ingredients in order, mixing them in on low speed, just until each is incorporated into the dough.
3Use two soup spoons or an ice cream scoop, form the dough into lumps about the size of a squash ball. (I weigh mine into 36 g or 1.25 oz portions)
4Scoop out all of the dough and chill it on a quarter sheet pan in the fridge for at least 30 minutes but ideally 24 hours before baking. (If you’re not baking the whole batch, freeze the balls on the sheet tray before transferring them into a freezer bag.) When you are ready to bake, space them well on a Silpat- or parchment-lined sheet pan and bake for 11-12 minutes. The cookies will look pale and not cooked when you remove them from the oven. Have patience — they will continue cooking on the sheetpan and will firm up perfectly. Let them cool a bit (or completely) on the sheets, then transfer them to wire racks to fully cool before serving.