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I recently received this year’s batch of Girl Scout cookies. To be honest, I completely forgot I had ordered them! When they arrived we were well past the cleanse and eating a much healthier diet on a regular basis. Several boxes remain in my closet to be enjoyed on some to-be-determined occasion, though I must report that one box of Trefoils is open and missing a few cookies… 😉

If you’ve been following my blog for a while, you probably know that I am not a great baker. I seem to have trouble with the precision required in measuring the ingredients. I prefer to just toss in a bit of this and a dash of that. Unfortunately, baking doesn’t work that way. I’ve tried cakes, breads, and a very laughable batch of cupcakes. But cookies? Cookies I can do.

Have you ever had one of Potbelly Sandwich Shop’s chocolate chip oatmeal cookies? They’re amazing! Plain old chocolate chip cookies are great, but sometimes, more is better. When I came across this recipe, I knew I would make it over and over again for years to come.

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You will need butter, brown sugar, white sugar, eggs, milk, vanilla extract, flour, baking soda, salt, rolled oats, chocolate chips, and shredded coconut.

Preheat your oven to 375 degrees.

Using a mixer, combine 1 cup softened butter, 1-1/4 cups packed brown sugar, and 1/2 cup white sugar in a large mixing bowl.

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Next, beat in 2 eggs, one at a time, then mix in 2 tablespoons milk and 2 teaspoons vanilla extract.

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In a medium mixing bowl, add 1-3/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt, using a whisk to combine. Slowly add the flour mixture to the sugar mixture until well combined.

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Stir in 3 cups rolled oats, 2 cups semisweet chocolate chips, and 1 cup shredded coconut.

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Drop the batter in rounded tablespoons onto a cookie sheet and bake for 10 to 12 minutes. Cool for 1 minute on the cookie sheet before transferring to a wire rack to cool completely.

Depending on how many cookies you “need”, you may want to split the dough in half and freeze some for later. Enjoy!

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Oatmeal Coconut Chocolate Chip Cookies


Prep time: 20 minutes
Cook time: 10-12 minutes

1 cup softened butter
1-1/4 cups packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons milk
2 teaspoons vanilla extract
1-3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
2 cups semisweet chocolate chips
1 cup shredded coconut

1) Preheat your oven to 375 degrees.

2) Using a mixer, combine 1 cup softened butter, 1-1/4 cups packed brown sugar, and 1/2 cup white sugar in a large mixing bowl. Next, beat in 2 eggs, one at a time. Then mix in 2 tablespoons milk and 2 teaspoons vanilla extract.

3) In a medium mixing bowl, add 1-3/4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt, using a whisk to combine.

4) Slowly add the flour mixture to the sugar mixture until well combined. Stir in 3 cups rolled oats, 2 cups semisweet chocolate chips, and 1 cup shredded coconut.

5) Drop the batter in rounded tablespoons onto a cookie sheet and bake for 10 to 12 minutes. Cool for 1 minute on the cookie sheet before transferring to a wire rack to cool completely. Enjoy!

Dessert, Vegetarian