Double Chocolate Coconut Oatmeal Cookies/Les biscuits à la farine d'avoine avec noix de coco et chocolat double

Trixie and I have been doing some cooking recently. She introduced me to a few cook books she had found at the local grocery store. There was one that I bought for myself because it had so many great recipes in it. It lead me to make the best cookie I have made in quite some time. It has superseded the 7 layer cookie. Original Recipe take from Hersey's Holiday Favorites cookbook 2007 page 12.

Double Chocolate Coconut Oatmeal Cookies
Les biscuits à la farine d'avoine avec noix de coco et chocolat double

Ingredients

• 1 cup of shortening
• 1 3/4 cups packed light brown sugar
• 3 eggs
• 2 teaspoons vanilla extract
• 1 1/3 cups of all-purpose flour
• 1/2 cup cocoa
• 2 teaspoons baking powder
• 1/4 teaspoons salt
• 1/2 cup water
• 3 cups of rolled oats
• 2 cups chocolate chips (your choice)
• 2 cups sweetened coconut flakes
• 1 cup coarsely copped nuts

My Version

• 1 1/2 cups regular mayonnaise
• 1 3/4 cups packed light brown sugar
• 2 teaspoons vanilla extract
• 1 1/3 cups of bread flour
• 1/2 cup cocoa
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoons salt
• 1/2 cup water
• 3 cups of rolled oats
• 2 cups chocolate chips (your choice)
• 2 cups sweetened coconut flakes
• 1 cup coarsely copped nuts

Directions

• Beat the Mayo, brown sugar and vanilla in a bowl until well blended.
• Sift and stir in the dry ingredients (flour, cocoa, baking powder and baking soda, and salt).
• Add water.
• At this point you might think you've made a horrible, HORRIBLE mistake by the consistency of the batter, but no. When you add the oats, it will all be fine.
• Stir in the chocolate chips, the coconut and nuts.
• Blend well.
• Refrigerate for two hours

• Heat over to 325 degrees.
• Using an 1/4 cup ice-cream scoop, drop scoups of dough onto a greased cookies sheet about 3 inches apart.
• Smash down the dough a bit for quicker cooking, add additional nuts, coconut and chips to the tops if desired.
• Bake 10-12 minutes or until dough is set (don't over bake).
• Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Note:

• You can divided the coconut using one cup in the dough and saving one cup to sprinkle over the tops of the dough. I just add both cups of coconut in the mixing stage.
• Cool cookies sheet bottom with cool water before placing new dough on the sheet. This is a source of bottom burning.
• The original cooking temp is 350. This has always burned my cookies, so I reduce temp to 325 and cook slightly longer. It works for me.
  

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