These beauties are quite possibly the biggest cookies I have ever baked! They are quarter cup cookies fully loaded with flavor!
This recipe is from Averie Cooks and might I say, she has SO many cookies I would LOVE to try. If they’re as good as this one, I just might have to bake them all!
Side note on these cookies: you need to refrigerate or freeze them before baking. So plan ahead but I promise… it’s worth the wait!
I typically freeze them until I’m ready to bake. These cookies are like 2-3 cookies in one so you could afford to cut back and bake 3-5 at a time. Nothing better than cookies HOT out of the oven!
Let’s get baking!
Ingredients
1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tbs vanilla extract
1 cup old-fashioned whole rolled oats (not instant or quick cook)
1 cup all-purpose flour
1/2 cup sweetened shredded coconut
1/2 tsp baking soda
1/4 tsp salt
1 heaping cup semi-sweet chocolate chips
Instructions
- Combine egg, butter, sugars, vanilla in stand mixer with paddle attachment or large mixing bowl with electronic mixer on medium-high speed until creamed and well combined.
- Scrape down the sides of the bowl and add the oats, flour, coconut, baking soda, and salt and mix until well combined.
- Add the chocolate chips and turn speed on high to mix well for a few seconds.
- Use 1/4 measuring cup as your cookie scoop. Scoop dough onto an aluminum lined quarter baking sheet (or any plate). Cover with plastic wrap and freeze or refrigerate at least 2 hours.
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper and drop cookie dough balls spaced at least 2 inches apart.
- Bake 11-13 minutes (for super soft cookies, longer for more well-done cookies per sheet) and bake until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t over bake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving.
