Last weekend we had the great joy of traveling to Michigan to hear our son's Senior Recital/Capstone Project. Since it was an evening recital we decided to serve cookies afterwards. So Sunday afternoon, as my son made the final arrangements for his recital DH and I baked up several batches of cookies in his little apartment kitchen.
Pinterest to the rescue! We made several cookie recipes that I'd pinned, such as Salted Caramel Chocolate Chunk Pecan, from Blooming on Bainbridge, Peanut Butter Chocolate Swirl, Perfect Chocolate Chip,White Chocolate Chip Cranberry and Golden Oreo Cake Batter Blondies from one of my favorite dessert blogs, Sally's Baking Addiction,
and Oatmeal Coconut Chocolate Chunk from our local foodie magazine, Tastebud.
Coconut Oatmeal Cookies with Chocolate Chunks
Adapted by Erin Brown of Dulce Baking Company from epicurious.com
2 sticks unsalted butter, softened (I use half butter and half Crisco)
1 cup packed brown sugar
2 large eggs
1 1/2 tsp vanilla
1/2 tsp baking soda
3/4 tsp sea salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded sweetened coconut
12 oz bittersweet chocolate chunks (about 2 cups) (I used a mixture of dark and milk chocolate Dove chocolate)
3/4 cup slivered almonds (4 oz), toasted & cooled (I used walnuts)
Preheat oven to 350 degrees
Beat together butter and sugar in a bowl at medium high speed until fluffy. Add eggs and beat just until blended, then beat in vanilla, baking soda and salt. Add flour and mix at low speed until just blended.
Gently add in oats, coconut, chocolate and nuts. Be careful not to over mix.
It was a very fun evening and we were so proud to hear our son perform as well as hear other groups play several pieces he's composed.Hard to believe this is his senior year already and in one more week he'll be graduating!