- 8oz butter, room temp
- 3/4 C firmly packed dark brown sugar
- 1/2 C granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1 3/4 C all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3C uncooked, rolled oats
- 1C mini chocolate chips
- 2/3 C shredded, sweetened coconut
Pre-heat oven to 350 F.
In a large bowl, mix the flour, baking soda and salt with a fork to combine. Set aside.
In a separate, large bowl (or your stand mixer), beat butter and both sugars until creamy.
Add the eggs and both extracts to the butter/sugar, and beat well.
Now add the flour 1/2 at a time, mix well.
Finally add the oats, chips, and coconut and combine thoroughly.
Scoop onto a sheet tray with a tablespoon or small ice cream scoop, depending on the size you want – the dough will be fairly dry, so they won’t really spread much.
Bake for 10-12 minutes, depending on how ‘crunchy’ you like your cookies. The cookies should be slightly golden brown. Remove from sheet tray and let cool on a cooling rack.