Cookies

Oatmeal Coconut Cookies

What a difference a day makes. |Yesterday it was snowing here and today it’s sunny and plus 10 degrees Celsius. I was feeling a little tropical with the warmer weather so I thought I would make something with coconut in it!

Kevin was asking for cookies and I had seen this recipe for Oatmeal Coconut cookies, with a couple of adjustments I think they turned out really good.

For these cookies, you need to put the raw batter in the fridge for a bit so it bakes a little slower and the cookies don’t spread as much. I use this trick if I find I have overwhipped my cookies a little bit. They bake slower and spread out less!

I would have never put these two ingredients together but together they taste pretty good! The main this is Kevin was happy and enjoyed them!

I hope where ever you are that Spring has finally arrived!

Ingredients

1 cup butter

1 cup sugar

1 cup packed brown sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup oats

1 cup sweetened shredded coconut

Directions

In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla.

In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture.

Stir in oats and coconut.

Cover the bowl with plastic wrap and put it in the fridge for at least 1 hour or until the dough is firm.

Preheat the oven to 325°. Unwrap and scoop the cookies. Place 2 in. apart on a baking sheet lined with parchment paper. Bake 10-12 minutes or until golden brown. Cool on pans for 5 minutes. Remove to wire racks to cool.

I hope you enjoy these cookies, I was pleasantly surprised by them, in a good way!

Oatmeal Coconut Cookies

Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 10 minutes

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • 1 cup brown sugar packed
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup oats
  • 1 cup sweetened shredded coconut

Instructions

  • In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla.
  • In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture.
  • Stir in oats and coconut.
  • Cover the bowl with plastic wrap and put it in the fridge for at least 1 hour or until the dough is firm.
  • Preheat the oven to 325°. Unwrap and scoop the cookies. Place 2 in. apart on a baking sheet lined with parchment paper. Bake 10-12 minutes or until golden brown. Cool on pans for 5 minutes. Remove to wire racks to cool.
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