This recipe comes from the Cookies and Cups cookbook and was really delicious. I’m not usually a fan of white chocolate chips in my cookies because I feel like it makes them overly sweet, but this recipe struck just the right balance.

• 1 cup salted butter, room temperature
• 1 cup light brown sugar, packed
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 1/2 cups all purpose flour
• 3/4 cup sweetened flaked coconut
• 3 cups old-fashioned oats
• 1/2 cup white chocolate chips

Preheat the oven to 350. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and both sugars on medium speed for 2 minutes until light and fluffy. Add the eggs, vanilla, salt and baking soda and continue mixing until smooth, scraping the sides of the bowl as necessary. Turn the speed to low and add the flour, mixing until incorporated. Beat in the coconut, then mix in the oats and white chocolate chips until evenly combined. Using a large (3 tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 12-15 minutes, until the edges are golden brown and the centers have set. Transfer to a wire rack to cool completely.