I just got back from a picnic slash yardwork extravaganza (minus the yardwork) at my Grandma’s house. You see, when one is born into my family it’s not just your normal deal – it’s something like a sort of indentured service where you get volunteered out of nowhere to do a lot of grunt work on otherwise beautiful weekends. I would complain (and believe me, I often do), but really it works both ways. I’ve spent a lot of weekends doing a lot of manual labor and overall BS, but I’ve also had a lot of really cool stuff done for me by family members over the years.
Anyhow, we were supposed to go over and lay down some mulch, and do some weeding and I think plant some stuff for my grandma today and then have a picnic, but SURPRISE, it just ended up being a picnic. My uncle had everything all set, so there was really nothing for us to do when we got there. Good deal It was a day of beer drinking, snacking, playing with dogs and eating hot dogs – a good day
As I’m now 27 years old and no longer a child, I’m expected to make stuff now when I go to these functions – it’s just polite. I just had to bake something today, so I chose cookies – can’t go wrong with that. When I make cookies, I almost always choose some form of oatmeal cookie, because I love the texture that the oatmeal adds… and that way you can trick yourself into believing it’s a heart healthy treat- even if you’re eating a dozen of them… and they have enough butter in them to make Paula Deen blush!
I came across this recipe on Eipcurious and modified it a bit by making the cookies about half the size the recipe calls for (I like my cookies on the smaller side) and making twice as many. Also, the recipe calls for almonds, but I used hazelnuts instead. This is my slightly modified version:
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed brown sugar
- 6 tablespoons granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 1/4 cups old-fashioned oats
- 1 1/2 cups packaged finely shredded unsweetened coconut
- 1 cup chocolate chips
- 3/4 cup chopped hazelnuts
Preheat oven to 375°F.
Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and chopped hazelnuts.
Drop rounded tablespoons of cookie dough onto ungreased baking sheets about 2 inches apart and bake for approximately 10 minutes
Cool cookies on sheets 1 minute and transfer to a wire rack to let cool.