Oatmeal Coconut Chocolate Chip Cookies

I hesitate to admit this, but chocolate chip cookies, I can take 'em or leave 'em. However, throw in a few other ingredients, and I am a cookie monster. That's how it is with these cookies - the addition of oatmeal and coconut really puts these babies over the top. I had to give most of them away to ensure I could still fit into my clothes. They are THAT good.

As with "regular" chocolate chip cookies, these come together in just a few steps. You probably have all the ingredients on hand - enjoy these, but don't say I didn't warn you about how good they are!

Place oatmeal, flour, baking soda and salt in a food processor or blender

and blend about 30 seconds until coarse.

Now, in a large bowl, beat the butter and shortening for 30 seconds. Add the brown sugar, eggs, and vanilla

and beat well. Next, add the flour/oatmeal mixture

and mix until combined. Using a large wooden spoon, stir in the coconut

and chocolate chips.

Scoop the cookie dough onto a silpat or parchment paper-lined cookie sheet.

Bake for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

These cookies also freeze very well. (Which doesn't help me, I am a huge fan of cookies right out of the freezer...)

One year ago: Spanakopita Bites
Two years ago: BBQ Shrimp Flatbreads
Three years ago: Strawberry Banana Muffins
Four years ago: Molten Chocolate Cakes
Five years ago: Raisin Bran Muffins

Find more great stuff at Mouthwatering Monday, Inspiration Monday, Mix it Up, Melt in Your Mouth, Totally Talented Tuesday, Create Link Inspire, Tuesday Talent Show, Clever Chicks, Share Your Stuff, Tasty Tuesday, Hearth and Soul, Cast Party, What's Cooking, What's Cooking #2.

Oatmeal Coconut Chocolate Chip Cookies

1 cup oatmeal (not quick)
2 1/4 cups flour
1 tsp. baking soda
1 tsp. salt
1/2 cup shortening
1/2 cup butter, softened
1 3/4 cup brown sugar
2 eggs
1 Tbsp. vanilla
1 cup coconut
1 cup chocolate chips

Place oatmeal, flour, baking soda and salt in a food processor or blender and blend about 30 seconds until coarse. Set aside. In a large bowl, beat the butter and shortening for 30 seconds. Add the brown sugar, eggs, and vanilla and beat well. Next, add the flour/oatmeal mixture and mix until combined. Using a large wooden spoon, stir in the coconut and chocolate chips.

Scoop the cookie dough onto a silpat or parchment paper-lined cookie sheet. Bake at 350 for 12-13 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack. Makes about 3 1/2 dozen cookies.

Recipe Source: Adapted from Mel's Kitchen Cafe