I did it for the cookie

In the Georgetown area of DC, there's a fantastic bakery called Baked and Wired which has unbelievable coffee, cupcakes and other delicious pastries. It's far and away the best cupcakery in DC but doesn't come close to touching the cupcakery I work at in Illinois (Turtle's Cupcakes). They're kind of hipster and crunchy-granola guys there but they make some mean snacks and they usually have a funny sign out front. Once, it said "I did it for the nookie" but nookie was crossed out and replaced with cookie which I personally prefer.

Very few things top a well-made cookie, and most collegiate sexual escapades...you can sit. Hence: I did it for the cookie.

I'm going to be in Valencia, Spain this weekend (apparently home of the best paella in Spain) so I will be silent until Sunday but before I go let me leave you with two things.

The first is a bomb recipe for oatmeal cookies with toasted coconut and chocolate chips.

The second is a warning to never attempt to cream butter and sugar until light and fluffy by hand. Because it's really hard and it sucks. Also don't try to use an immersion blender because it might start smoking like ours did.

This is essentially my favorite oatmeal chocolate chip cookie recipe from Better Homes and Gardens plus a little coconut toasted in a saucepan.

That being said, these are ridiculously easy and I know you'll want to drunkenly snack on them this weekend because since Halloween falls on a Wednesday this year that means all you lucky American college students get TWO Halloweekends. Your livers are cowering in terror.

Ingredients:
2 1/4 c. rolled oats
1 1/2 (or 2) c. semi sweet chocolate chips
1 2/3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. kosher salt
1 c. packed brown sugar
3/4 c. white sugar
1 c. (2 sticks) butter
2 eggs
1 tsp. vanilla extract
1 c. unsweetend coconut flakes
1/2 c. chopped walnuts (optional)

1. Preheat oven to 375 F. In a small bowl, mix together the oats, chocolate chips, flour, baking soda, baking powder and salt.
2. In a separate bowl, cream the butter and sugars until light and fluffy and then blend the dry ingredients until just incorporated. Beat in the eggs and vanilla.
3. Gently toast the coconut in a small saucepan over low to medium heat, stirring often with a spatula, until golden brown and fragrant. Fold into the batter along with the nuts if you're using them.
4. Drop by the tablespoon onto a greased baking sheet and bake for about 9-12 minutes or until golden brown around the edges. You want them slightly chewy.