Jack-Approved Chocolate Coconut Oatmeal Cookie

We have a neighbor named Jack who runs an organic vegetarian cafe. Every so often, I share with Jack some of my baked goodies. Jack is always grateful but sparing with his praise, but there is one cookie that he complimented and so his approval is especially memorable. If Jack says it's good, it must be good. I came across this recipe when someone gifted us with shredded coconut and I wasn't sure what to do with it. The original recipe from Ambitious Kitchen called for coconut oil but I like butter better. 

1 cup oats (original recipe called for quick oats. I used regular rolled oats just fine)
1 cup all purpose flour
1 t baking soda
¼ t salt (I omit this if I use salted butter which is sometimes the only thing available)
½ cup butter
¾ cups sugar
1 egg
2 t vanilla
1 cup shredded coconut
2 t milk
100 g chocolate (original recipe called for chocolate chunks. I just used semi-sweet chocolate chips)

Mix wet ingredients, then mix in the dry ingredients, chunkier ingredients last. Bake at 350°F for 9-11 minutes. 

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