I feel like I should get personal for a minute here, and share a secret about myself… I love cookies. Okay, so this is not really a secret if you follow me on instagram and see how often I bake cookies…but it’s a serious love. Like the ridiculous, all consuming, inconvenient love of great love stories. Guys, I really love cookies.
If you asked me what my favourite cookie is, I probably wouldn’t be able to give you an answer. I love all the different kinds of cookies for different reasons, so making a definitive decision on which flavour is my favourite seems like an impossible task.
That being said – whenever I check out a new bakery, if they have oatmeal cookies on the menu, I can guarantee you that I will be buying one (okay most likely two) of those oatmeal bad boys – that is, in addition to probably about ten other items…
Oatmeal cookies are the bomb; and these oatmeal cookies are the frigen best! Okay that was a really bold statement – maybe they aren’t “the best,” but they are effing delicious. Like eat half the cookie dough, and the whole tray of baked cookies good. And if you don’t believe me, you should probably make a batch right now… like right now. I mean it. You need these cookies in your life.
Mom’s Chewy Oatmeal Chocolate Dark Chunk Cookies
Things you need…
1 cup butter, softened
1 1/2 cups dark brown sugar
1 egg, room temp
1 1/2 tsp pure vanilla extract
1 cup shredded coconut
1 1/2 cups all purpose flour
2 cups large rolled oats
1 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
2 cups dark chocolate chunks (I like to use Lindt or Ghirrardelli Dark Chocolate Bars)
Note: You could also sub the chocolate for raisins or pecans or cranberries or white chocolate or a combination of any of these add ins.
How to make…
Preheat oven to 350F degrees or 325F degrees convection.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and dark brown sugar; beat on high until pale and fluffy – about 5-6 minutes, scraping down the sides of the bowl every so often.
Scrape down the sides of the bowl and add the egg and beat until fluffy. Add the vanilla and coconut; beat until combined.
In a small bowl, whisk together flour, rolled oats, baking soda, baking powder, cinnamon and salt. Add in two additions to the wet ingredients, beating on low speed until just combined. Add the dark chocolate chunks and beat until distributed.
Using a cookie scoop, scoop your batter out into about 1 tbsp portions out onto your baking sheets leaving about 2 inches between each cookie. I usually put no more than 9 onto each tray.
Bake for 10-12 minutes or until the edges are golden and set. Remove from the oven and place on a cooling rack to cool for at least 5 minutes before serving.
Make ahead tip: I usually bake off 1 tray of cookies and then place the rest of my cookie dough balls in a freezer bag, and they can be stored in the freezer for 2-3 months. When you are ready to bake them off, you can bake them from frozen, but you will need to add additional bake time – probably 4-5 extra minutes.