Coconut Chocolate Chip Cookies

Make sure the baking sheets are cool to the touch before adding the next batch for baking. A cool sheet means the cookie batter won't spread before it hits the oven.
Coconut Chocolate Chip Cookies
Coconut Chocolate Chip Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1-1/2

    cups all-purpose flour

  • 1

    tsp baking soda

  • 1

    tsp salt

  • 1

    cup unsalted butter

  • 1

    cup granulated sugar

  • 1

    cup light or dark brown sugar, firmly packed

  • 1-1/2

    tsp vanilla extract

  • 2

    large eggs, lightly beaten

  • 3/4

    cup shredded coconut

  • 1/2

    cup toasted pecan bits

  • 1

    cup semisweet chocolate chips

  • 3/4

    cup white chocolate chips

  • 1/2

    cup dried cherries

  • 2-1/2

    cups old-fashioned rolled oats

Directions

Preheat an oven to 350 deg. Set aside two ungreased or parchment-lined baking sheets. In a bowl, whisk together the flour, baking soda and salt. In another bowl, use an electric mixer on medium speed to beat the butter and sugars until light and fluffy, about 5 minutes. Beat in the vanilla. Add the eggs and beat until blended, about 1 minute. Add the flour mixture, 1/2 a cup at a time, until blended and no flour shows. Add the coconut, pecans, chocolate chips and cherries. Beat on low speed until blended. Add the oats, and continue to beat until blended. Drop by rounded teaspoonful onto a baking sheet, leaving at least 1" between each mound of dough. For chewy cookies, bake until light golden, about 12 minutes. For crisp cookies, about 14 minutes. Cool slightly on the baking sheet before transferring to a wire rack.

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