I really, really love oatmeal cookies. There's only one small problem: I never bake.
Fortunately, my wedding registry has outfitted me with enough baking materials to start my own patisserie.
So I tried it ... and guess what? They were DELICIOUS. Here's the recipe.
SOFT CHEWY OATMEAL CHOCOLATE CHIP COOKIES
Yield: 3-4 dozen cookies
3/4 cup butter, softened
1/2 cup white sugar
1 cup light brown sugar
1 teaspoon vanilla extract
3 cups old fashioned rolled oats
1 1/4 cup all-purpose flour
1 teaspoon baking soda1/2 teaspoon kosher salt
1/4 cup coconut
1 1/4 cup chocolate chips
Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the chocolate chips and stir again.
Using a medium size scoop for larger cookies or a rounded tablespoon for small cookies, drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-10 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center.
Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking. Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days.