Chewy Chocolate White Chocolate Coconut Oatmeal Cookies

(Funeral Cookies)

Adapted from The Mixer Bible, 2nd Edition (p. 285)

Printed from: CityWifeCountryLife.com

• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 cup unsalted butter, softened
• 1 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla
• 1 1/2 cups semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup old-fashioned rolled oats
• 1 cup shredded coconut

1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon and nutmeg.

2. Place butter in a large bowl and mix butter until light and fluffy. Add eggs sugars and mix, beat in eggs (one at a time) and vanilla. Add flour mixture, in 3 additions. Fold in chocolate chips, oats, and coconut.

3. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets. Bake in the middle of a preheated (350° oven) for 10-15 minutes (mine needed a full 15 minutes, but adjust to your own oven), or until golden and slightly firm to the touch. Let cool on sheets for 5 minutes, then transfer to wire racks to cool completely.

Other variations: Substitute walnuts or pecans for a portion of the chocolate chips, or use peanut butter chocolate chips, butterscotch, or whatever floats your happy boat.