Nov 08, 2017 I love coconut and oatmeal together in a cookie. They’re both toasty and nutty and chewy and play together very nicely. I kinda wanted to call this recipe Coconoatmeal Cookies because it’s fun to say and that’s what I’ve been calling them in my head. I put chocolate in them because obvious. And they were very tasty. But I honestly think (GASP) they might be even better without the chocolatey competition. This post is actually from the past, because at present, I am lounging luxuriously on a beach in Maui. (Just kidding, I’m sweaty and frantic, chasing a toddler away from pools/waves/I dunno, volcanoes.) I hope you follow our adventures in my Instagram stories! (If you’re still not into stories, they’re so fun! Such a great way to see behind-the-scenes and real-life stuff from your fav bloggers). If you’re feeling fancy, chop a bit more chocolate to top the cookie balls before baking. A pre-bake sprinkle of coconut or oatmeal on top is a pretty finish, too. I like to make a big batch of cookie dough and freeze the majority. I form the balls, freeze them on a parchment-lined cookie sheet, then pack them in freezer bags. It’s nice to be able to bake just a few for friends who are coming over. If you bake from frozen, lower the oven temperature to 325ºF and bake closer to 11 minutes.
