It’s the last Saturday before the season of Lent, when my spouse stops eating sugar for 40 days. I had 1/2 c of chocolate chips and some coconut that needed to be used, so I adapted another recipe to make these. I’m sharing them here – mostly so I will be able to remember how to do this after Easter! I thought about calling them “half” cookies because most of the measurements are one half of something, but they are complete cookies – two with a glass of milk is lunch. And they are not half bad, let me tell you.

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OATMEAL PEANUT BUTTER CHOCOLATE CHIP COCONUT COOKIES
Pre-heat Oven 350°
Bring 1/2 c. butter to room temperature
Line two cookie sheets with parchment paper (I ended up adding a pie tin for the last 5 cookies, but if I made them bigger they’d all fit on the two cookie sheets.)

In a medium bowl, whisk together:
1-1/2 c. old fashioned rolled oats (not quick)
1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

Cream together:
1/2 c. (1 stick) room temperature butter
1/2 c. brown sugar
1/2 c. granulated sugar
1/2 c. peanut butter (chunky is my favorite, but creamy works, too)

When fluffy, mix in:
1 egg
1 tsp. vanilla extract

Add the dry stuff to the wet stuff. Mix just until blended, then stir in:
1/2 c. chocolate chips
1/2 c. shredded coconut

Drop by tablespoonfuls (or use a scoop – I tried to shape them into balls with my hands, but the dough is pretty sticky) onto parchment-lined cookie sheets, spacing cookies two inches apart. Bake at 350° for 10-12 minutes or until edges start to brown, but centers are still soft. Remove to cooling rack for a few minutes, then slide the cookie sheets out from under the parchment paper. Cool completely. Store in airtight container. Freeze some! Makes about 2 dozen decent sized (2-1/2 to 3″) cookies.