I came up with this recipe because I love oatmeal cookies… but I hate when people put raisins in them! I wanted to add something that would contribute to the wonderfully chewy nature of oatmeal cookies but not the gooey, fruity chewiness that raisins bring to them. I wanted something more neutral, more subtle.
My first thought was to use shredded coconut and so I tried it out that very same day! It worked even better than I expected it to, and these have now become my favorite cookie to make and eat. Many friends and family members have enjoyed them, as well!
I hope you enjoy them as much as I do!
yield: lots of cookies
Bake Temp: 350ºF (175ºC)
Thoroughly combine all of your wet ingredients (butter, brown sugar, eggs, vanilla extract).
Add and thoroughly mix in the vanilla sugar, baking soda, cinnamon, nutmeg, clove, cayenne pepper, & salt.
Slowly add in your flour, oats, and shredded coconut. If you’re adding in chocolate chips, add them last!
Form cookie dough into a ball about 1.5-2 inches in diameter, with about 2 inches between cookies, on lightly sprayed or parchment paper-lined baking sheet.
Bake exactly 10 minutes and 30 seconds. Let them cool just a little bit before you take them off the sheet, they’ll be too soft to touch when they come out, but perfectly chewy when they