Brown Sugar Oatmeal Chewies

On top of the Pumpkin Pie Cupcakes (with cinnamon cream cheese frosting) I made for my live book club, I made these bad boys. These cookies were AWESOME. Think of the chewiest oatmeal cookies you have ever had and you get these with a flair of coconut.

Two pieces of advice: These cookies really need to baked on parchment paper or a silicone mat. The bottoms were a beautiful, bakery quality brown.DON'T OVER MIX this dough. It will result in tough cookies.

Ingredients:

1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
2 eggs
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded, sweetened coconut

Directions:

1.) Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.

2.) Add one egg and mix until it’s fully incorporated. Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.

3.) Add baking soda, baking powder, and salt to the wet mixture.

4.) Add about 1/2 of the flour, and mix. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated.

5.) Add oats and coconut, mixing until just incorporated.

6.) Roll dough into balls, or use a cookie scoop to evenly portion out the dough. I use my larger cookie scoop.

7.) THIS IS VERY IMPORTANT!!! Place the dough balls on a baking sheet lined with parchment or a silicone mat, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are lightly brown, but the center is still light in color and puffy.  Only about 8 cookies will be able to be baked at a time. DO NOT OVER BAKE THESE COOKIES!

8.) Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack.  If you try to move them too quickly they fall apart.