Wednesday, May 23, 2007

Sad and Stressed

That's my boy Kurt today. Sad because his Red Wings suck (I mean, lost). Stressed because he's closing on his townhouse on Friday and driving/moving out to Arizona next week.

(Hey, Atlanta...where's everybody going???)

Since I was on a baking spree in the kitchen today, I figured, "Why not bake a batch of cookies for both Chris and Kurt?" (See the recipe for the cookies I baked for Chris in the previous post.)

(Sorry for all of the cookie recipes with chocolate chips, coconut and almonds recently. I didn't realize how much of these three ingredients I had in my pantry and need to use up before my move to Vancouver in five weeks. FIVE WEEKS!!! Yikes...and Yippee!!!)

Chocolate Chunk Oatmeal Coconut Cookies

Adapted from Epicurious - Gourmet, August 2001

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar
6 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup all-purpose flour
2 1/4 cups old-fashioned oats
1 1/2 cups packaged finely shredded unsweetened coconut
2 cups semisweet chocolate chunks (I used chocolate chips)
3/4 cup almonds with skins, toasted, cooled, and chopped

Preheat oven to 375°F.

Beat together butter and sugars in a bowl with an electric mixer at high speed until fluffy. Add eggs and beat until just blended, then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and almonds.

Arrange 1/4-cup mounds of cookie dough about 3 inches apart on 2 lightly buttered large baking sheets (about 8 cookies per sheet), then gently pat down each mound to about 1/2 inch thick. Bake in upper and lower thirds of oven, switching position and rotating pans halfway through baking, until golden, 15 to 18 minutes total.

Cool cookies on sheets 1 minute, then transfer with a spatula to racks to cool completely. Make more cookies in same manner.

Makes about 24 large cookies.

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