Oatmeal Chocolate Chunk Cookies
Adapted from The Greyston Bakery Cookbook
Makes about 2 dozen cookies

1 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 1/2 cups packed brown sugar
1 egg
1 1/2 tsp. pure vanilla extract
2 cups old-fashioned rolled ats
3/4 cup shredded coconut (DN: I used unsweetened.)
7 oz. bittersweet or semisweet chocolate, chopped into small chunks (DN: I used chocolate
chips.)

Position a rack in the middle of the oven and preheat to 350 degrees.

In a medium bowl, whisk the flour, baking soda, and salt to blend. Set aside.

In the bowl of an electric mixer set on medium speed, cream the butter and sugar together for 3 minutes, or until light and fluffy. Add the egg and vanilla and continue beating until well combined, scraping down the sides as necessary.

With the mixer on low speed, gradually add the flour mixture, mixing until just combined. With a wooden spoon or rubber spatula, fold in the oats, coconut, and chocolate.

Drop the batter in rounded tablespoons, 2″ apart, onto baking sheets. Bake 12-15 minutes, or until the cookies are golden brown. Transfer to wire racks to cool.