These are chewy, gooey, sweet, and chocolatey….basically all the things a good chocolate chip cookie should be. My girls wanted to bake and my oldest loves anything with coconut flakes. Her favorite sweet lately has been the coconut chocolate covered almonds from Trader Joe’s and she polished off the whole box earlier this week. I thought a fun weekend baking project would be to take the flavors of those almonds and put them into cookie form. These did not disappoint…honestly some of the best chocolate chip cookies I have ever made. Using only brown sugar keeps them nice and chewy and the combination of oatmeal and coconut flakes gives them a good texture and sweetness without dominating the flavor. I am definitely making this my new go-to recipe!
What you need:
1/2 cup (1 stick) melted butter
3/4 cup brown sugar
1 tsp vanilla extract
1 cup flour
2/3 cup oats
1/2 tsp salt
1/2 tsp baking soda
1/2 cup sweetened coconut flakes
1 cup chocolate chips
Begin by preheating your oven to 350. Mix your flour, oats, salt, and baking soda together and set aside. In a separate bowl whisk together your melted butter and brown sugar, followed by your egg and vanilla extract. Now combine the flour mixture with the butter and sugar mixture. Lastly, fold in your chocolate chips and coconut flakes. Spoon out individual cookies onto a parchment lined baking sheet. I went with about 2.5 inch balls and made sure to give them ample space to spread out while baking. About 12-15 minutes made them brown on the bottom while still being soft and chewy. Pull them out while they are still quite soft and set on a wire rack to cool. Enjoy!