This is another recipe that came from a loose paper somewhere; jotted down and changed several times. I borrowed the paper from my mom when I was in university but sadly I lost the original, so I have spent years trying to replicate it by adapting similar cookies on the internet. I love these cookies because they have a hearty, chewy, nutty flavor without actually having a single nut in the recipe (key when you have a child with allergies). Hands down these remain my favorite cookies (although my husband can make a few that rival them), because they retain their chewyness after they are cooled down:
2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup of salted butter, softened
3/4 cup sugar
3/4 cup light brown sugar, packed
2 large eggs
1 tsp vanilla
1 1/2 cups oats (quick is fine)
3/4 cups semi sweet chocolate chips, or chocolate chunks
1/2 cup sweetened coconut (the most important ingredient in my opinion)
Preheat oven to 350 degrees.
Sift together flour, baking soda and baking powder in a bowl.
In another bowl, beat together butter and 2 sugars until fluffy. Beat in eggs, one at a time, then vanilla.
Add dry mixture to butter mixture slowly, then mix in oats, coconut and chocolate.
On an un-greased cookie sheet, scoop out cookies about an inch in diameter.
Bake for 11-12 minutes, or until edges are golden brown. Transfer to cookie racks to cool.
Serve with milk!