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Salted Oatmeal Cookies with Chocolate Chips and Coconut

306 A Salted Oatmeal Cookies Chocolate Chips Coconut.jpeg
306 A Salted Oatmeal Cookies Chocolate Chips Coconut.jpeg

Salted Oatmeal Cookies with Chocolate Chips and Coconut

1.00

Several years ago, I stumbled upon a cookie recipe that asked for oats, coconut and chocolate chips called “The Cowboy” cookie. I never understood the full origins of the cookie and where the name stemmed from, but quite frankly it didn’t matter after I made them and realized just how incredible they tasted. Who would have thought cross breading a chocolate chip with a oatmeal cookie could be so delectable?

Yield: 28, 1 1/2-ounce cookies

Oven 350ºF

Preparation time: 15 minutes

Cook Time: 12 – 14 minutes

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2 1/2 cups unbleached all-purpose flour

1 teaspoon kosher salt

1 1/2 teaspoon baking soda

2 cups rolled oats (not quick-cooking)

 

1 cup (2 sticks) unsalted butter, room temperature

2 cups packed light brown sugar

1 tablespoon pure vanilla extract, best quality possible

2 large eggs, room temperature

6-ounce chocolate semi-sweet chips

1/2 cup unsweetened shredded coconut

 

2 teaspoons coarse salt, like Maldon, to finish

Method:

1.   Preheat oven to 350ºF.

To prepare dry ingredients:

2.   In a large mixing bowl, add flour, salt, baking soda, and oats. Whisk to combine.

To prepare wet ingredients:

3.   In the bowl of an electric mixer fitted with a paddle attachment, add butter and brown sugar and cream on medium – high speed until light in color and fluffy, approximately 2 – 3 minutes.

4.   Add vanilla and mix until just combined.

5.   Add eggs, one at a time, being careful to not over-mix.

6.   Add dry ingredients to wet ingredients in one addition and mix on low until just combined.

7.   Add chocolate chips and coconut mixing until just combined.

To assemble and bake the cookies:

8.   Using a 1 1/2-ounce cookie scoop, portion dough into 28 evenly sized cookies. Place 6 on a parchment lined baking sheet and gently press down to flatten with your palm.

9.   Add a few flakes of Maldon sea salt on top and place in preheated 350ºF oven. Bake until the bottom edges are light golden in color, approximately 12 – 14 minutes.  Remove from oven and allow to cool without being disturbed for 5 minutes. Note: if time allows, pre-portion and refrigerate dough for 1 hour before baking. This will harden the butter allowing the cookies to bake before they spread.

10.   Repeat with the remaining dough. If you have more dough than mouths to feed, refrigerate pre-portioned dough until cold – which will keep them from sticking together - approximately 1 hour. Gently press each with your palm to flatten and place in a freezer Ziplock bag. Label with the date and contents, and freeze up to 3 months. When ready to bake, remove as many as you would like, allow to defrost for 20 minutes, then bake at 350ºF until lightly golden underneath. NOTE: given dough is coming from a frozen state, baking times may vary.  

 

Kitchen Note:  If choosing to freeze cookie dough, make sure they are pre-portioned and gently flattened with your palm before freezing.