These little circular delights have been sitting in my drafts since winter break, and I just couldn't stand leaving them there any longer. They are the last things I baked in the home we just moved out of, and baking is all I can think about doing right now, despite the fact that I'm in the library surrounded by piles of homework. I get some kind of sweet delight in not doing homework when I'm going to the library, it's about as rebellious as I can let myself get this semester.
I like the library, and it's a good thing, since I spend half my life here now. Whether it's with friends, by myself, doing homework, studying, or running around leaving funny notes at empty desks.
So, yeah, I'm a nerd. A nerd that doesn't like school, go figure.
To cap the brief happenings of my blog in the lull bewtween posts here, I did an interview with the awesome tea company, The Seventh Duchess. Check it out here. Otherwise, my humble ol' shammy is being put into St. Patty's roundups, along with my Guinness Pie, if you're into that good stuff.
And can I just share a quick highlight from this semester? My super awesome friend pulled me out of a homework/school is dumb funk one day and we made banana bread muffins. In doing so, I made a new friend, purely because he happened to smell our fantastic muffin concoctions, and had a spontaneous party in the dorm kitchen due to tweets about my baking. That pretty much made college worthwhile, right there. People are too good sometimes.
But, anywho, about dem cookies. This recipe comes to you courtesy of Your Cup of Cake, a fantastic gal that I did guest post for a while back on Baked Nutella Doughnuts. Lizzy is an awesome lady with my kind of hair, and while she makes gorgeous cupcakes, she's also an expert at puppy chow variations. I like it when she puts out a recipe that's seemingly simple, but turns out really awesome, like these cookies! She has a few cookbooks out that are definitely worth your time, and I've been loving her single lady/personal posts she's been putting out lately.
These guys are chewy, coconut-y, and somehow the hint of nutmeg with creamy chocolate morsels just really works. They're perfect for lazy afternoons watching SNL with your sister. During which I may or may not have discovered my new favorite Kristen Wiig skit. I <3 her.
Peace out, eat cookies, and happy spring my friends.
Coconut Oatmeal Chocolate Chip Cookies
Yield: about 4 dozen cookies
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- A pinch of freshly grated nutmeg
- 1 cup shredded coconut (or coconut flakes)
- 1 cup pecans, chopped (optional)
- 1 1/2 cups chocolate chips
- 2 1/2 cups old fashioned oats
Directions:
Preheat oven to 350 degrees F and line cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, brown sugar, and white sugar. Cream for 3-4 minutes. Add the eggs and vanilla and beat on medium for 1 minute. In a medium bowl, whisk together the flour, salt, baking soda, and nutmeg. With the mixer on low speed, add the dry ingredients until just combined and only a few dry streaks remain. Remove bowl from mixer and fold in the coconut, pecans (if using), chocolate chips, and oats.
Shape the dough into about golfball-sized balls a few inches apart on the cookie sheets. Bake for 10-12 minutes, until golden brown but still slightly soft and puffy. Let cool on cooling racks and store in air tight containers.
Sources: adapted from Your Cup of Cake