Adapted from Weds March 18, 2015 Oregonian Foodday
Makes approx 2-3 dozen
| 2 | eggs (or just yolks) |
| ½ lb | unsalted butter |
| 1 ½ C | dark brown sugar |
| ½ C | honey |
| 2 ¼ C | flour |
| 1 ½ tsp | salt |
| 1 T | baking soda |
| 1 ½ tsp | baking powder |
| 2 C | old-fashion oats |
| ¼ lb | shredded unsweetened coconut |
| 1 ¼ C | chocolate chips |
Preheat oven to 350°F.
In a mixer, beat eggs, butter, sugar, and honey until light. Separately mix the dry ingredients (flour, salt, baking soda, baking powder, oats)
In the mixer, on slow, add the dry ingredients to the butter and eggs, etc. Then add the coconut and chocolate chips. Chill the dough for at least an hour.
Spoon out generous tablespoons of dough, rolling into balls, and placing on silpats in a pair of half-sheet pans.
Bake for 7 min and then swap places for the pans and bake ~ 5 min more. Remove from oven, put cookies on wire racks to cool.