Years later, cookies still make me extremely happy. The best cookie will elicit a crumby grin from the Cookie Monster at my core.
In trying to decide what my favorite cookie is, my mind leaps from Oatmeal Raisin, to Giant Chocolate Toffee Cookies, to Coconut Macaroons. These are the trials and indecisions of my daily life. The last two times that Wilson and I have baked cookies, this recipe has been our immediate pick. It combines everything we love in a little bundle and can be considered the most essential cookie within our repertoire. It’s a damn good cookie and represents a merger of all of my favorite cookies in one– and is therefore my favorite cookie.
As Wilson points out, the cookies stay wonderfully thick even after they’re baked so that it’s impossible for each bite not to be chock-full of gooey chocolate, oats, and coconut. It’s also important to slightly under bake these babies as they will finish cooking when you leave them on the baking sheet to cool.
These are delicious warm out of the oven but the flavors settle into themselves after a day or two. You should share some with friends and then hoard at least a dozen for yourself. That’s what we did, and it’s not the kind of decision that one ever regrets! And, as always, Our Favorite Cookies go great with a big glass of milk!
Chocolate Chunk, Coconut, Oatmeal Cookies
(aka Our Favorite Cookie)
Adapted from Gourmet
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed brown sugar
- 6 tablespoons granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 1/4 cups old-fashioned oats
- 1 1/2 cups packaged finely shredded unsweetened coconut
- 12 oz semisweet or bittersweet chocolate (not unsweetened), cut into 1/2-inch chunks (about 2 cups)
Preheat oven to 350°F.
Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, and chocolate.
Arrange 1/4-cup mounds of cookie dough about 3 inches apart on a lightly buttered large baking sheet (about 8 cookies per sheet). Bake on the middle rack of the oven until golden and when the tops are just set and not longer shiny, about 15 minutes total (Peek at them after 10).
Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.
Makes 2 dozen cookies