Ah, spring. A season of renewal and hope. And for some of you, dating. It would seem that winter makes us forget how wretched the courting process is. We get distracted by cold temperatures and tiny daggers falling from the sky. We begin to believe that next winter would be better spent with someone to snuggle. As the snow melts and temperatures rise, we let our guard down. Emboldened and revitalized, that person once considered undatable, now exhibits some potential. I’ve been there, friends, and I’ve dated a lot of dudes with spring curb appeal. That’s why I’m so good at giving relationship advice. (Even if you haven’t asked for it.)
I work with a lot of women – dozens of ’em. So conversations centred on dating and relationships are a regular occurrence. Before meeting 2.0, I recall having the following springy conversation with a workmate. A workmate filled with dating optimism.
Workmate: So, are you still with your guy?
movita: Uh, no. We broke up over the holidays. It was pretty festive.
Workmate: That’s okay. Summer’s coming.
Workmate: That’s when people meet. In the summer. On patios.
movita: I’m pretty sure people meet in the winter.
Workmate: Not nearly as often as they do in the summer.
movita: I’d like to see the statistics on that.
Workmate: 3% of couples meet on airplanes and then get married.
movita: That can’t be true.
Workmate: Ever sit next to a hot guy on a plane?
Workmate: See? You could have married one of ‘em.
movita: But I didn’t.
Workmate: But you could have.
movita: Okay, but wouldn’t that mean of all of the married couples I know, 3% met on planes?
movita: NO. I don’t know any couples who met on a plane!
Workmate: I’m just saying.
movita: Saying what?
Workmate: You could meet a guy on a patio this summer.
movita: Oh, for heaven’s sake…
If you’re about to start a new season of dating, you might consider my workmate’s optimistic words. Also, cookies. Cookies will brush you off after a date gone wrong, or help you celebrate a date gone right. Ever have a guy pick you up for a date wearing clogs? I have. Ever spend an evening with a dude who talked about his Russian belt buckle for three hours? Been there. Ever found nude photos of the man you’re dating on a gay website? Yup, I’ve traversed that path as well. And cookies might have helped. (Just kidding. Those images are forever burned on my brain.)
These cookies are soft and a teeny bit sticky (coconut has a way of doing that). The coconut also makes these cookies a little chewy – though the oats should get credit for this as well. They are on the thin side (my favourite) and have a salty-sweet thing going on. 2.0 and I have been munching on dozens of test cookies, and have found that they are perfect lunchbox fare, and a great pick-me-up alongside tea when you hit that mid-afternoon lull.
Push on, Spring Daters! And know that I’m here for you…
. . .
Note: if you aren’t a salty-sweet fan, consider reducing the salt in this recipe to 1/2 teaspoon and be sure to use unsalted butter (as listed).
Oatmeal Coconut Chocolate Chip Cookies
Yields about 2.5 dozen cookies.
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup quick-cooking oats
- 1/2 cup unsalted butter, room temperature
- 1/4 cup white granulated sugar
- 1/2 cup brown sugar, firmly packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup unsweetened shredded coconut
Mise en place – begin by getting organized. Read through the entire recipe before beginning. Measure out all of your ingredients. The dough requires chilling before baking – be sure you’ve allowed some time for this.
In a bowl, whisk together the flour, baking soda and salt. Stir in the oats. Set aside.
In the bowl of your stand mixer (or with a hand mixer), cream the butter and sugars on medium speed (3-5 minutes). Add the egg and mix until well combined. Scrape down the sides and bottom of the bowl. Mix in the vanilla, beating until well combined.
Add the flour mixture, and mix on low speed until well combined, scraping down the sides and bottom of bowl at least once. Stir in the chocolate chips and coconut by hand – the mixture will be very thick.
Chill the dough for 30 minutes prior to baking.
Preheat the oven to 350°F. Line cookie sheets with parchment paper.
Drop dough by heaping tablespoonfuls onto baking sheets. I use a small ice cream scoop which holds about 1.5 tablespoons of dough.
Bake 9-11 minutes or until the edges are golden, and the cookies are lightly browned. The centers of the cookies may seem slightly underdone, but will firm up with carryover baking. Rotating pans midway through baking will ensure even baking.
Allow to cool for 5 minutes on the cookie sheets and then remove and allow to cool completely on wire racks.