DAY 2: Chocolate Oatmeal Cookies
Raisins in cookies have never been my favorite, but I really love oatmeal cookies. This recipe adds chocolate, chocolate chips and coconut to the traditional oatmeal cookie to give it a whole new dimension.
Using Dutch process or Hershey’s Special Dark cocoa will make these cookies extra rich and chocolately, but you can use regular cocoa as well.
Chocolate Oatmeal Cookies
1 ¼ cups flour
1/3 cup Dutch process (or Hershey’s Special Dark) cocoa powder
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
2 tsp vanilla extract
1 cup rolled oats
1 cup shredded coconut
1 cup chocolate chips
Preheat oven to 350°F.
In a medium bowl, mix flour, cocoa powder, baking soda, baking powder and salt.
In a separate bowl, beat butter and sugars with a mixer. Beat in the egg and vanilla. On a low speed, gradually add the mixed dry ingredients. Slowly beat in the oats, coconut and chocolate chips. Drop by rounded tablespoons onto a baking sheet.
Bake at 350°F for 10-11 minutes.
(Adapted from Little Yellow Kitchen)