Coconut-Date Chocolate Chip Oatmeal Cookies
Yield: 14 hearty cookies
- 5 oz Cake Mix
- 5 oz rolled oats
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp saigon cinnamon
- 4 oz butter, softened
- 5.75 oz brown sugar
- 2 oz sugar
- 6 oz peanut butter
- 1 egg (large)
- 1 tsp almond extract
- 3.50 oz chocolate chips (milk, semi-sweet, or dark)
- 3.25 oz pitted dates, chopped
- 1.75 oz slivered almonds
- 1.25 oz coconut flakes
Preheat oven to 350°F. Line half-sheet pans with silicon baking mats.
- Whisk together Cake Mix, rolled oats, baking soda, salt, and cinnamon in medium bowl. Set aside.
- In stand mixer fitted with paddle attachment, cream together butter and both sugars until light and fluffy, approximately doubled in size.
- Add PB and beat on low to combine. Scrape bottom and sides of bowl with spatula.
- Add egg and almond extract on medium speed, beating for 30 seconds.
- Adjust mixer to low, beat in dry ingredients until combined. Using spatula, scrape bottom and sides of bowl to ensure dough is thoroughly combined.
- Add chocolate chips, dates, almond slivers, and coconut flakes. Mix until just combined. Chill dough for 1 hour.
- Portion dough into 14 uniform size cookies and bake 8 per pan; a blue scoop works perfect here. Slightly flatten cookies with palm of hand.
- Bake for 12 minutes, rotating pan halfway through. Cookies will be light golden brown when done and slightly gooey in the center. To avoid softer centers, bake cookies for approximately 14 minutes.
- Allow cookies to cool on pan for 10 minutes before transferring to wire rack to cool completely. Store in airtight container at room temperature.
Note: These cookies are chewy, hearty, and down right delicious! I found that their flavor develops over time and they taste even better the next day. I also tried warming up a cookie in the microwave for about 20 seconds and it was just devine!