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
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.
