Toasted coconut, oats and dark chocolate give these chocolate chip cookies delicious layers of flavor. Easy to make, these cookies are sure to be a hit!
Blog Anniversary!
Six years ago I published my first recipe on My Texas Kitchen. In honor of my blogging anniversary, I thought I would share six things about myself and this delicious chocolate chip cookie recipe today.
1.I am a Registered Dietitian and very proud of that fact. I think only RD’s and their families know, but it’s a long road to become an RD. For my Nutritional Sciences degree, I attended Texas A&M University where I took enough hard sciences to meet most course requirements for medical school. It was as challenging as it sounds.
2. I have been in the kitchen as long as I can remember. As a little girl, I remember making lots and lots of cookies.
3. I have never been to a Trader Joe’s. The recipes you’ll find on My Texas Kitchen use ingredients you can find at your local grocery store. I find it frustrating to select a recipe only to learn it requires a specific ingredient from a specific store that is not available within over 500 miles (or easily available online).
4. This year I hope to grow my baking skills, particularly in baking bread. Since having a child with a severe food allergy (read more about that here), we omitted all bakery items and it has been challenging to find whole-grain breads that are tree-nut free. I hope to improve in this area so that we may enjoy simple things like a sandwich on whole wheat bread or French bread with spaghetti night.
5. 2020 has been a complicated year so far. We have our home for sale, we are currently building a custom home 500 miles away, we will welcome our third baby boy into this world any day now and then complete our move no sooner than two weeks after he makes his entrance. I guess I look forward to a year with a little bit more stability.
6. I really enjoy developing and sharing recipes with others. This blog feels like a sort of time capsule as I cook my way through different stages of life. I hope that you find something you like while you are here!
Toasted Coconut & Oat Chocolate Chip Cookies
Okay, now back to the cookies! These cookies were adapted from an old Toll House recipe for Island Cookies. It included toasted coconut and pecans. Since one of my children has a severe nut allergy, I tried toasting the oats to provide some additional flavor. It worked!
Recipe Notes
- Coconut Flakes - You can use sweetened or unsweetened coconut flakes in this recipe. Sweetened coconut flakes will result in a sweeter cookie.
- Oats - You can substitute the oats for ½ cup of toasted pecans or walnuts. If you like a thinner chocolate chip cookie, reduce oats to ⅓ cup.
- Vanilla - I think Mexican Vanilla Extract makes the best chocolate chip cookies.
- Chocolate Chips - Semi-sweet or dark chocolate chips.
Toasted Coconut & Oat Chocolate Chip Cookies
Ingredients
- 1 cup Coconut Flakes
- ½ cup Old-Fashioned Oats
- 1 ⅔ cups All-Purpose Flour
- ¾ tsp. Baking Powder
- ½ tsp. Baking Soda
- ½ tsp. Salt
- ¾ cup Butter softened
- ¾ cup Brown Sugar lightly packed
- ⅓ cup Granulated Sugar
- 1 tsp. Vanilla Extract
- 1 Egg
- 2 cups Chocolate Chips (1 - 12 oz. package)
Instructions
- Preheat oven to 375°F. Toast coconut flakes and oats on a baking sheet in preheated oven for approximately 5 minutes, watch closely and stir as needed. Remove from oven and let cool.
- In a small bowl combine flour, baking powder, baking soda and salt.
- Cream together butter and sugars. Add vanilla and egg; mix until smooth. Gradually stir in flour mixture.
- Mix-in toasted coconut flakes, oats and chocolate chips.
- Drop by rounded tablespoon onto baking sheet. Bake for 8-10 minutes or until edges are lightly brown.
Hope y'all enjoy these!
Lexi
Had to add more butter bc the first batch was just crumbling apart, but very delicious! If you add a pinch of salt on top, too, it gives it a nice surprising kick.