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
——-(adapted from Little Yellow Kitchen)
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.