Allow me to pose a serious philosophical question: If you’re going to eat a cookie, does it really matter what time of day you eat it?
Would it not be better to eat it in the morning so you have time to work it off during the day? Is it any worse than eating a donut?
Ah, I just wanted an excuse to post one of my favorite cookie recipes.
Now, I’m not that big a fan of raisins, but I love chocolate. So, my oatmeal cookies always have chocolate chips rather than raisins… you could also use chocolate chunks. Yum!
This recipe is from my upcoming book Sustenance & Harmony. Enjoy!
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1 cup butter, softened
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 ¼ cups all-purpose flour
1 cup grated coconut
3 cups rolled oats
One 12-ounce bag semi-sweet or milk chocolate chips (about 2 cups)
Beat together the butter and sugars. Add in the eggs, vanilla, baking soda, salt and cinnamon. Gradually beat in the flour until incorporated. With a large spoon, stir in the oats, coconut and chocolate chips. Chill the dough in the fridge for about 15 minutes.
Preheat your oven to 350°F. With a small spoon or a small ice cream scoop, drop the dough by rounded tablespoonfuls onto lightly greased baking sheets.
Bake for 10 to 13 minutes or until the cookies are set and lightly browned.
Makes 3 to 4 dozen cookies.