Big Oatmeal Coconut Chocolate Chunk Cookies Recipe

Ingredients for Big Oatmeal Coconut Chocolate Chunk Cookies

• 1 cup shredded coconut
• Semi Sweet Chocolate Baking Squares
• Quick Oats
• 1 ½ cups all-purpose flour
• Butter Flavor Shortening
• Light Brown Sugar
• Sugar
• Vanilla
• ½ teaspoon salt
• 1 teaspoon baking soda
• Coconut Extract
• 1 large egg

How to Make Big Oatmeal Coconut Chocolate Chunk Cookies

1. Preheat oven to 350°F (175°C).
2. Toast 1 cup of shredded coconut in a skillet over medium heat for 5-7 minutes, stirring frequently, until lightly golden.
3. In a large bowl, cream together 1 cup (2 sticks) softened shortening, ¾ cup packed light brown sugar, ½ cup granulated sugar, 1 teaspoon vanilla extract, and 1 teaspoon coconut extract on low speed until well combined.
4. Beat in 1 large egg until just incorporated.
5. In a separate bowl, whisk together 3 cups rolled oats, 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and the toasted coconut.
6. Gradually add the dry oat mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
7. Stir in 2 cups semi-sweet chocolate chunks.
8. Drop level ¼ cupfuls of dough onto ungreased baking sheets, leaving 2 inches between each cookie.
9. Gently press each cookie into a round shape using the bottom of a measuring cup.
10. Bake for 15-20 minutes, or until the edges are golden brown and the centers are set.
11. Remove cookies from oven and let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.