Recipe Of The Day: Oatmeal Coconut Chocolate Chip Cookies

Today is National Chocolate Chip Day. Show the people around you some love and make a few cookies from scratch. I think its funny how people always say they are on a diet at first, then they have a few and before you know it, a whole gang of cookies vanishes right before your eyes.

Besides once you make something from scratch you will see just how quickly you never want to mess with store bought stuff again.

Enjoy!

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Oatmeal Coconut Chocolate Chip Cookies

Ingredients

COOKIES:

Non-Stick Cooking Spray

1 cup Butter Shortening OR 1 stick Butter Shortening Sticks

1 cup granulated sugar

½ cup firmly packed light brown sugar

2 large eggs

2 tsp vanilla extract

2 cups All Purpose Flour

1 tsp Kosher Salt

1 tsp baking soda

2/3 cup oats (quick, uncooked)

½ cup flaked coconut

1 cup (6 – 8 oz. pkg.) semi-sweet chocolate chips

CHOCOLATE COATING:

1 cup (6 oz. pkg.) semi-sweet chocolate chips

2 tsp Butter Shortening

Directions

HEAT oven to 375 degrees F. Spray baking sheets with non-stick cooking spray.

COOKIES:

COMBINE 1 cup shortening, granulated sugar, brown sugar, eggs and vanilla in bowl of electric mixer; beat at medium speed until well blended.

COMBINE flour, salt and baking soda in medium bowl.

Add gradually to shortening mixture at low speed.

Beat until well blended.

Stir in oats, coconut and 1 cup chocolate chips with spoon.

Drop by teaspoonfuls 2 inches apart onto prepared baking sheets.

CHOCOLATE COATING:

PLACE 1 cup chocolate chips and 2 teaspoons shortening in microwave-safe bowl or measuring cup.

Heat on MEDIUM (50% power) 1 minute. Stir; repeat until smooth.

Spread thin coating of melted chocolate on back of each cookie.

Place upside down on waxed paper to allow coating to harden.