I realized I reached a new level of complacency when I wouldn’t even pull myself up off the couch to snap a picture of these cookies.  I reached over my plate of cookies, grabbed my phone and decided that would just have to do.  Hot cookies fresh from the oven trump fancy camera pictures.  And that was that.

The reason for the cookies?

This weekend we got some amazing news. I was so excited I screamed, then cried, then had to lie down from getting too excited and wearing myself out. Dude, pregnancy is killin’ me folks. I’m not my normal energetic self, I can barely walk to the bathroom without getting winded, it’s wonderful. ANYWAY.

Our exciting news caused for celebration, which meant I needed to get my winded butt in the kitchen and bake some cookies! I wasn’t gonna get all fancy schmancy and make a truffled salted caramel bacon studded something or other. I just wanted a simple cookie. OK, maybe a little fancier than standard chocolate chip, but not TOO much fancier.

I reached into the cupboard for chocolate chips and found that my husband has been on pinterest again…


I turned my back to pop the first cookie sheet into the oven and turned back around to find this:


He taught her the fine art of licking the beaters.

After I pryed the dough away from my cookie monsters I managed to get a couple of sheets of cookies baked. And they turned out perfect! You know the bakeries that make thick, rich, buttery, soft, but sturdy cookies? Ya, these cookies remind me of those.

I attempted to make them smaller than a bakery cookie (in an effort to have portion control). That was a cute idea. Instead I ate 8 of them. Dipped in milk. While sitting on the couch.

A note on dipping cookies in milk: get a short wide mug so all of the cookie and your hand fits comfortably on each dunk. It just makes sense.

Oatmeal Coconut Chocolate Chip Cookies

Oatmeal Coconut Chocolate Chip Cookies


  • 1 1/4 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup unsalted butter (1 stick), room temperature
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cup old fashioned oats (not instant)
  • 1/2 cup shredded coconut (sweetened)
  • 1 1/4 cup chocolate chips (if you like your cookies less chocolate-y, use only 1 cup)


Preheat oven to 375.

Sift together flour, baking powder, baking soda, and salt into a bowl. Set aside.

Cream together sugars and butter with a mixer. Add egg and vanilla and beat until smooth, about 2 minutes.

Slowly add in flour mixture. Add in oats and coconut. Add in chocolate chips.

Scoop dough into 1 inch balls and place on ungreased cookie sheet about 2 inches apart. Press down on the cookies slightly and bake 10 minutes. Don’t let the cookies get golden brown, that will make them crispy. Cook them just until maybe a tad bit on the top has slightly changed color, then remove them. They are still firm enough to dunk, but not crispy.


Recipe adapted from Cookie Cravings by Two Peas and Their Pod


PS: I will be sharing what’s so exciting, just not QUITE yet.