I hit a milestone this past weekend. I have officially lost 50 pounds since my baby was born nine months ago. This puts me three pounds down from my pre-baby weight, and 12 pounds away from my goal, which is my weight when I was married eight years ago. So, to celebrate, what did I do? I made cookies! And, I must say that these aren’t just any cookies. These are my all-time favorite oatmeal chocolate chip cookies. I love playing around with new recipes, trying new things, even creating my own concoctions from time to time. However, this cookie recipe is my go to. Yep, if you’re my friend and you’ve had a baby, or you’re having a bad day, chances are, half a batch of these is going to end up on your doorstep. The butter and sugar in them caramelize as they bake, creating a slightly crisp crust that contrasts beautifully with a tender center that is hard to resist. They also contain flaked coconut, which gives them a rich, subtly nutty depth of flavor, enhancing velvety, melty chocolate chips. Are you drooling yet? I am. In fact, I think the only bad thing about this cookie recipe is how good it is. If you make them, I suggest deciding ahead of time who you’re going to share them with. Otherwise, there’s a good chance you might end up eating the whole batch, all by yourself.
The recipe, which I received from a friend, is below. I apologize that I don’t know what cook book or website it originally came from, so I cannot give a source for it. I hope you enjoy them as much as I do. Bon appetit!
All-Time Favorite Oatmeal Chocolate Chip Cookies
1 cup butter
1 1/2 cups brown sugar
1/2 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon pure vanilla extract
2 cups rolled oats, uncooked (I recommend the instant, unsweetened kind that come in a can because they are smaller and yield a more tender cookie than the old-fashioned kind.)
1 cup coconut flakes
1 (12 oz) package semi-sweet chocolate chips
Cream the butter and sugars. Add eggs and beat well. Mix in remaining ingredients. Drop by heaping tablespoonfuls onto an ungreased baking sheet and bake at 350 degrees for 15 minutes. Enjoy!