In our house growing up, this was known as the “True Cookie.” The best chocolate chip cookie recipe ever. I’ve changed a few things, as every generation tends to do as recipes get handed down. They still get gobbled up hot from the oven (or straight out of the freezer as my dad likes them!). One of the benefits of only having one sibling was that my mom would often let us have as many cookies as we wanted, within reason, no worrying about saving enough for anyone else as they were always piled high on the cooling racks in the dining room. 
Here’s the recipe as I make them:
Ingredients
- 2 sticks butter
- 1 1/2 cup sucanat
- 2 eggs
- 1 teaspoon vanilla
- 2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup rolled or quick oats
- 1 cup shredded coconut (or rice crispies, sunflower seeds, nuts, any combination that sounds good)
- 1 cup chocolate chips
Directions
1. Cream the butter with the sucanat and then beat in the eggs. Add vanilla and set aside.
2. Mix flour with baking soda and salt.
3. Combine the wet and dry ingredients and add the oats and coconut. Then add the chocolate chips.
4. Cook at 375 for 8-10 minutes until brown. The middle will not look set, but it will set afterwards and be nice and chewy in the middle.
My husband loves it when I accidentally leave them in too long and they turn out crispy and crunchy, so sometimes I do a batch longer.
I like to bake one sheet and then freeze a bunch of pre-scooped dough balls (freeze them on a cookie sheet, then transfer them to a freezer bag) so later we can just pop a few into the oven at a time and enjoy them hot. Plus you get to enjoy the cookies without the big mess in the sink that making the dough produces. It also keeps us from inhaling the entire batch at once!
