Wednesday, September 17, 2008

Chocolate Coconut Oatmeal Cookies

There's nothing like a hearty, autumn oatmeal cookie. As a previous post attests, I have a weakness for oatmeal cookies, but this recipe is quite different from the other. There is coconut, and even though the amount used is not much, it really has an impact on the overall taste. Additionally, dark chocolate is used as opposed to milk, which takes away a bit of the sweetness. And, there is no cinnamon, but none is needed for these cookies.
Although coconut often gives baked goods a summery, tropical feeling, in these oatmeal cookies, it only adds to its substance. I must give the newest issue of Cooking Light it's due for providing me with the recipe; I must admit, reading through this magazine every month gives me a great amount of pleasure. I'm not big on magazines in general, but the foodie ones have a special place in my heart, and have never failed to disappoint. I always find either a new recipe to add to my ever-expanding lexicon or an explanation of some technique that I have yet to try (what precisely is braising?).
But of course, I'm not attempting to sell a subscription to anyone. I suppose that while some people cannot pass up the newest issue of People or Glamour, one can walk into my apartment and find a plethora of cooking magazines, all dog-eared and marked up, simply waiting for me to open them and find my next delectable dessert.

Chocolate Coconut Oatmeal Cookies

Yield: 2 dozen cookies

1 cup all-purpose flour

1 cup quick-cooking oats
½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup packed brown sugar
6 tbsp. granulated sugar
¼ cup butter, softened
1 large egg
¾ teaspoon vanilla extract
¼ cup flaked sweetened coconut
¼ cup finely chopped dark chocolate
Cooking spray

1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking powder, baking soda, and salt; stir with a whisk.
3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add egg, beating well. Beat in vanilla. Add flour mixture to butter mixture; stir just until combined. Stir in coconut and chocolate.
4. Scrape dough onto a lightly floured surface, and divide into 24 portions. Roll each portion into a ball. Place 12 balls on each of 2 baking sheets coated with cooking spray; flatten slightly with the heel of your hand. Bake, 1 sheet at a time, at 350° for 15 minutes or until the tops are set and cookies are lightly browned on the bottoms. Remove cookies from pan; cool on wire racks.

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