Preheat oven to 350.
Cream together butter and sugars until they're well combined. Add one egg and mix until it's fully incorporated. Then add the second egg and vanilla and mix until everything is evenly incorporated. Add baking soda, baking powder and salt and mix thoroughly. Add 1/2 your flour and mix until it's JUST incorporated. Scrape down the sides of your bowl and then add the second 1/2 of your flour, mixing until JUST incorporated. Add oats and coconut mixing until they're JUST incorporated as well. You don't want to over mix here or you'll end up with tough cookies.
Roll dough into balls. If doing this by hand, you'll want a ball that is a little over an inch in diameter, and this should give you about 6 dozen cookies.
Place the dough balls on a baking sheet lined with parchment or silpat liner, leaving about 2 inches between each cookie. Bake for 8 to 10 min until the edges are very lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie.
Let the cookies cool on the baking sheet for about 5 minutes, the move them to a cooling rack. Once they're fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.
Originally Submitted
3/4/2013
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