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Servings

Prep Time

Cook Time

Ingredients

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup plus 2-tbsp Demerara sugar
• 2 eggs
• 2 teaspoons pure vanilla extract
• 2 1/2 cups rolled oats
• 1 1/4 cups whole wheat flour
• 1/3 cup unsweetened coconut
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk chocolate chips, (substitute semi-sweet or dark chocolate, if desired)

Directions

1. Preheat oven to 350°F. In large bowl, cream butter and brown sugar and 1/2 cup Demerara sugar until light and fluffy. Beat in eggs and stir in vanilla.

2. In a separate bowl, combine oats, flour, coconut, baking soda and salt and stir to combine. Add flour mixture to butter mixture and mix just until blended. Stir in chocolate chips.

3. Divide cookie dough in half. Scoop one portion of dough into 12 small balls, about 2-tablespoons in size and place on a parchment lined sheet pan about 2 inches apart. Flatten slightly with the back of a spoon, sprinkle with 1-tablespoon Demerara sugar and bake until crispy and golden brown on edges, about 10 to12 minutes. Allow cookies to cool on baking pan for 5 minutes before transferring to a wire rack to cool completely.

4. To the other half of the dough, lay a sheet of parchment paper on a flat surface. Arrange dough down the middle of the parchment and shape into a 10-inch long log. Fold parchment over and roll tightly. Chill in freezer until firm then wrap in aluminum foil and store in freezer up to 1 month. To bake, remove cookie log from freezer and allow to warm at room temperature until soft enough to cut, about 5 minutes. Cut into 12 rounds and place on parchment lined sheet pan. Sprinkle with 1 tablespoon Demerara sugar and bake as instructed above.