These might not be the best cookies I’ve ever baked (wait, do I say that every time?) but they might be, so why risk losing this recipe? They used to be called Oatmeal, Chocolate Chip and Pretzel Cookies but I have morphed them into better-dom.
From this day forward, they will be known as Oatmeal, Coconut, White Chocolate Chip Cookies. We went with white chips because Shannon doesn’t care for normal chocolate and, really, what the heck, it’s all good. And coconut because the original batch, made with pretzels, no one noticed the pretzels, which is sort of strange because to me they were very obvious, sticking out all over the map. Like, try not to poke an eye out mid cookie.
Again, I lost the original source of these and searching foodgawker, my normal haunt, has turned up nothing familiar but there are lots of similar things, maybe same things. Maybe called Cowboy Cookies but mine are better. F’realz.
Oatmeal, Coconut, White Chocolate Chip Cookies.
1 C butter, softened
1 C dark brown sugar
Cream these guys together in a big bowl. Then beat in
1/2 C white sugar
1 t vanilla
In a separate bowl, toss together
1 1/2 C AP flour
1 t baking powder
1 t cinnamon
1/2 t salt
3 C oats
1 C white chocolate chips
1 C shredded coconut.
Mix the dry pile into the wet pile. Like most cookie recipes, it’s a thick batter and hard to stir. I used my hands to form balls, about ping pong size, then put them on a cookie sheet about 2 inches apart. I pressed mine down. Bake at 350 for 10-12 minutes, mine were perfect in 11.
Makes about 40, give or take.