Chocolate Chip-Oatmeal-Coconut Chewy Cookies {my new fav}

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I used to have a chocolate chip cookie recipe that I made all the time and they always turned out great, but they had a lot of trans-fats, so I decided to find a new recipe, and I fell in love with these cookies!  They have the perfect amount of chewiness and also some yummy healthy stuff added in too so you don't feel so bad about going back for seconds (or thirds... or eating them for breakfast!)

The other great thing about this recipe is that it makes a *ton* of cookie dough so you can freeze some to have on hand for emergency cookie situations!

Inspired by this recipe from allrecipes.com

Ingredients:

1-3/4 cup all-purpose flour

1 tsp. baking soda

1 cup softened butter

1-1/4 cups packed brown sugar

2 eggs

2 Tbs. milk

2 tsp. vanilla extract

3 cups rolled oats

2 cups semi-sweet chocolate chips

1 cup shredded coconut

1 cup chopped walnuts (optional)

1. Preheat oven to 375 and whisk the flour and baking soda together in a bowl.

2. Put the butter and brown sugar in the mixer and turn it on to a med-high setting.

3. Once it starts to get fluffy, add  the eggs, milk, and vanilla one at a time, beating between each addition.

4. Add the flour mixture and mix it until it is all incorporated .

5. Add the oatmeal, chocolate chips, and coconut and switch to the paddle mixer attachment.  Mix until it is just combined.

6. Form golf-sized balls of cookie dough and put them on the cookie sheet.

7. Bake the cookies for 10 minutes (or until they are just starting to get toasty around the edges) and let them cool.

They are quite delicious when they are still warm but they are also still delightfully chewy for several days (if they last that long).

You can take extra dough and shape it into a log shape, wrap it in foil, and stick it in the freezer for later.

Enjoy!

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