Oatmeal Coconut Cookies

Pssst. Monday had a dessert post, today is a dessert post, and Friday will have a dessert post….don’t tell anyone! But I figure it’s ok because next week I am bringing a week of savory. Italian savory. So, be prepared!

Oatmeal Coconut Cookies

 

We had a last minute kind of day on a Friday. I had a last minute cancellation, Lisa had a last minute dinner cancellation, and K picked up our last minute dinner. It feels weird having a meal completely from somewhere else, and eating it at home. If you had asked me if I would have felt up to making some cookies after work, I would have said no. But, when I got home, I decided I had some time and maybe I could make something. I was in a chocolate mood, because every cookbook I opened seemed to fall open to chocolate recipes. I told myself I needed to make something else, since I still had a couple slices of chocolate cake left (recipe coming Friday). I grabbed a different cookbook and flipped through the cookie recipes before spying this one.

I made some changes, although I didn’t make one change that I list in the recipe. The recipe did not want you to chill the cookies before baking, but I recommend you do because they spread all over the pans into flat cookies. Still tasty, still fun and huge, but not quite what I was expecting.

Directions for Oatmeal Coconut Cookies

Adapted from The Back in the Day Bakery Cookbook

  • 1.25 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger (optional)
  • ½ pound (2 sticks) butter, at room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2.25 cups old-fashioned rolled oats
  • ¼ cup raisins
  • ¼ cup dried cranberries (can substitute more raisins, or other dried fruit)
  • ½ cup sweetened flaked coconut
  • ¼ cup white chocolate chips

Toast the coconut over low heat in a small pan.

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Stir to brown all sides as best as possible. Meanwhile, prepare two cookie sheets with parchment. Sift together the flour, baking soda, salt, cinnamon, allspice, cloves, and ginger.

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With your stand mixer, cream together the butter, granulated sugar, and brown sugar. Beat on medium for about 4 minutes. Then, add the eggs and vanilla, beating for an additional 2 minutes.

Mix in the oats just until combined.

IMG_9388

Add the flour mixture, again stirring just until combined. Stir in the raisins, cranberries, coconut, and white chocolate chips.

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Scoop out the cookies onto the baking sheets. Refrigerate for at least 1 hour before baking. If you can’t wait, you can bake them immediately but they will flatten and spread.

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When ready, bake the cookies at 350 degrees for about 10-12 minutes until lightly browned.

This is really meant for cakes, but the name is kind of funny. It just arrived in the mail that day.

This is really meant for cakes, but the name is kind of funny. It just arrived in the mail that day.

Directions for Oatmeal Coconut Cookies (without pictures)

Adapted from The Back in the Day Bakery Cookbook

  • 1.25 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger (optional)
  • ½ pound (2 sticks) butter, at room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2.25 cups old-fashioned rolled oats
  • ¼ cup raisins
  • ¼ cup dried cranberries (can substitute more raisins, or other dried fruit)
  • ½ cup sweetened flaked coconut
  • ¼ cup white chocolate chips

Toast the coconut over low heat in a small pan. Stir to brown all sides as best as possible. Meanwhile, prepare two cookie sheets with parchment. Sift together the flour, baking soda, salt, cinnamon, allspice, cloves, and ginger.

With your stand mixer, cream together the butter, granulated sugar, and brown sugar. Beat on medium for about 4 minutes. Then, add the eggs and vanilla, beating for an additional 2 minutes. Mix in the oats just until combined. Add the flour mixture, again stirring just until combined. Stir in the raisins, cranberries, coconut, and white chocolate chips.

Scoop out the cookies onto the baking sheets. Refrigerate for at least 1 hour before baking. If you can’t wait, you can bake them immediately but they will flatten and spread.

When ready, bake the cookies at 350 degrees for about 10-12 minutes until lightly browned.

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6 thoughts on “Oatmeal Coconut Cookies

  1. Jumbo cookie spatula, just in time! That’s still super funny. Was such a wonderful visit as always *_* thank you for the time you spent making this, all my favorite flavors!! (And my mom’s too…)

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