Tennis is a tough sport. First of all, you're out on that big court looking straight into the eyes of your opponent. Second of all, it's about 95% mental once you have the skills down. So as you can imagine, there are good days, not so good days, great days, and truly awful days, all depending on how you're feeling.
Saturday was a great day. After another "almost win" on Friday night, Kate came out punching and ready to shed her "almost" title. She was finally ready to close the deal. And she did, against a much higher ranked player. It took over two hours, during which time I nearly had a heart attack, but she won.
So, who is the person she is most excited to share her victory with? Frank, her beloved tennis (and life) coach. And what better way to celebrate than with -- cookies.
Yes, Kate was on her way today with cookies. And not just any cookies. These cookies are my very own take on a deliciously special recipe. They have all kinds of yummy things in them and most of all, they're perfect for a celebration.
Recipe: Oatmeal Chocolate Chip & Coconut Cookies
(Adapted from The Back In the Day Bakery Cookbook)
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp fine sea salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground cloves
2 sticks of butter, at room temperature
1 cup cane sugar
1/2 cup packed brown sugar
2 eggs, at room temperature
1 tsp vanilla extract
2 1/4 cups old-fashioned rolled oats
1/2 cup shredded coconut, toasted
1/2 cup semi sweet chocolate chips
Position a rack in the lower third of the oven and preheat it to 350′ F. Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, salt, cinnamon, allspice, and cloves in a bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or using a wooden spoon, a bowl, and some elbow grease; or in a large mixing bowl, using a handheld mixer), cream together the butter, and both sugars on medium speed until light and fluffy. This takes about 3 to 5 minutes with a stand mixer. Stop the mixer every now and then to scrape down the sides.
Add the eggs and vanilla and mix until light and fluffy (it will kind of look like a thick cake batter), about 1 to 2 minutes. Stop the mixer every now and then again to scrape down the sides.
Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, about 1 to 2 minutes. Stop the mixer every now and then to scrape down the sides.
Mix in the oats until just combined, then add the flour mixture in thirds until just combined (no more than 2 minutes). Sprinkle in the chocolate chips and coconut and mix until just combined. Take out bowl from the stand mixer and mix it by hand a couple of times to ensure all of the ingredients have been mixed together.
7t this point you can chill the dough for 30 minutes, or using a cookie scoop or a 1/4 cup measuring cup, scoop out dough and place on the parchment lined baking sheets leaving 1-inch between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand to flatten a bit. You could also sprinkle on some cane sugar on the tops at this point.
Bake the cookies, one sheet at a time, for 12-15 minutes, rotating the pan halfway through the baking time to ensure that they bake evenly. The finished cookie should be golden brown most of the way through. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely (or feel free to eat them at that point )
The cookies can be stored in a airtight container for up to 3 days at room temperature. You can also freeze some of the dough in portioned out balls and bake them at another time if you don’t think you’ll get through 24 cookies in 3 days.