Coconutty Oatmeal Chocolate Chip Cookies

Since I bake these cookies ALL the time, I decided to post them on my blog. Please enjoy this step-by-step view of my favorite cookies, starting with what the dough looks like after I mix everything together in my cherished Kitchen Aid Mixer, which I have had for 14 years. Love it. (Edited on 15 October 2010: My old mixer died and I replaced it with this new one.) I used the small scoop this time. Sometimes I use my medium or large scoops too.

Gee, my hands sure do look "veiny." This was a tricky shot, taking this photo myself with my left hand (as I'm right handed), while I posed with my right hand.

This small batch makes exactly enough for two baking stones full of cookie dough, a total of forty delicious (if I say so myself) cookies. I used a well-loved rectangle stone and a newer, less seasoned one to show the difference of my two stones in this size. A cookie sheet will work also.

I let the cookies rest for a few minutes on this raised cooling rack before removing them, (and eating some).

Well, here's the finished product altogether. A picture IS worth a thousand words when it comes to recipes. These "specialty cookies" are soft, chewy, and according to my kids, "perfect."

• 1/2 cup butter, softened
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon vanilla
• 1 egg
• 1 cup flour
• 1 cup oats, old fashioned
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup semisweet chocolate chips
• 1/2 cup chopped pecans
• 1/3 cup coconut

Preheat oven to 350 degrees F. Mix together butter, sugars, and vanilla until creamy. Then add egg. Next blend in the flour, oats, baking soda, and salt. Then add the remaining ingredients. Drop cookies onto a baking stone using a stainless scoop. Bake for 12 to 15 minutes or until done. Cool on stone for five minutes or so before removing. Eet smakelijk!