Oatmeal Chocolate Chip Cookies with Coconut

These cookies come by their highly original name in that I am always looking for this combo (chocolate, coconut, oatmeal). I hope my moniker helps Googlers find me easily. The cookie made for these sort of cake-like, not-too-sweet cookies. This recipe also only makes about 2 dozen cookies; I am not a fan of large cookie batches. Enjoy!

1/2 cup butter, softened
1 cup brown sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup semisweet chocolate
1 cup shredded coconut, sweetened or unsweetened

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour cream. Combine the flour, baking powder, baking soda, salt and cinnamon and stir into the creamed mixture. Finally, stir in the rolled oats, chips, and coconut. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Don’t overbake – take the cookies out when they look slightly wet.

This makes a relatively small batch – so if you want more, double the recipe, using 3 eggs.

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