Brown Sugar Oatmeal Coconut Chewies
1 c. butter, slightly softened
1 1/4 c. brown sugar, packed
3/4 c. sugar
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 c. all purpose flour
1 cup quick cooking oats
1 1/2 c. shredded, sweetened coconut (optional)
1 c. raisins (optional)
Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.
Add one egg and mix until it’s fully incorporated. Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.
Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed.
Add about 1/2 your flour, and mix until the flour is JUST incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated. You don’t want to overmix here, or you’ll end up with tough cookies.
Add oats and coconut, mixing until they’re (say it with me) JUST incorporated.
Roll dough into balls, or use a cookie scoop to evenly portion out the dough . If you are rolling the dough 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 , leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are veeeery 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, then 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.
Notes: I followed the directions carefully and as it said did not overmix ingredients and the cookies turned out very moist and chewy as promised.
Recipe and picture from The Dough Will Rise Again