The first time I made cookies by myself was a disaster. They came out like oddly fluffy, yet dense, hockey pucks. I was 12 and it was for a school bake sale. I didn’t even want to bring them to school – they were that bad. Of course my mom made me, but I was too embarrassed to put them on the table with all the other perfect looking baked goods. I didn’t want to waste the cookies, but I didn’t want to eat them either. So I came up with – to my 12 year old mind – a brilliant idea; I left them on a bench beside the playground right outside the front of my school.
Thinking back, maybe not so brilliant. Long story short, a teacher found the cookies, thought someone was trying to poison ALL the children and cancelled the bake sale. Everyone was supposed to take home the baked goods they brought, but really what happened was a giant illicit recess snack trade. All in all, good times.
I’m happy to report that my cookies are now excellent. I’ve baked many a batch to achieve what I think is the perfect cookie: crisp edges, chewy middles and of course, delicious mix-ins. This dried blueberry, coconut, dark chocolate oat cookie has everything I love. The dried blueberries (so much better than raisins!) are tiny, sweet bursts of happiness. Coconut and dark chocolate are best friends, so it’s no surprise that they’re mingling around in the mix. And of course, oats! I’m a big fan of oat cookies. They’re just so hefty, for cookies.
These guys are quite giant, so feel free to make them smaller if small cookies are your jam. While I’m a huge fan of tiny food, I LOVE big cookies. You can never, ever have too big of a cookie in my books.
Blueberry, Coconut, Dark Chocolate Cookie Recipe
makes 9 large cookies
- 1/2 cup butter at room temperature
- 1/3 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 cup all purpose flour
- 1/2 + 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup old fashioned rolled oats
- 1/3 cup shredded coconut
- 1/3 cup dark chocolate chunks
- 1/3 cup dried blueberries
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Cream the butter and sugars together until light and fluffy. Add the egg and mix well. Beat in the vanilla. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture and mix until just incorporated. Add in the rolled oats, coconut, chocolate and blueberries. Stir until combined.
Form the dough into 1/4 cup balls. Place the cookie balls on the prepared baking sheet and lightly flatten. Make sure the cookies are well spaced as they will spread. Bake until golden brown and just set, about 14-16 minutes. Remove from the oven and cool for five minutes on the sheet then move to a wire rack to cool completely. Enjoy!