Coconoatmeal Cookies

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!

Coconoatmeal Cookie with torched vanilla sugar.

COCONOATMEAL COOKIES
yield: lots of cookies

• 1 Cup Butter or Substitute, softened
• 1 Cup Dark Brown Sugar (packed)
• 1/2 Cup Special Blend Vanilla Sugar
  
• 2 Eggs
• 1 & 1/2 Teaspoon Classic or Special Blend Vanilla Extract
• 1 Teaspoon Baking Soda
• 1 Teaspoon The Perfect Cinnamon Blend
• A pinch or two of ground Nutmeg & Clove
• A pinch of Cayenne Pepper (yes.)
• 1/2 Teaspoon + pinch of your favorite type of Sea Salt
• 1/2 Cup Whole Wheat Flour
• 1 Cup All-Purpose Flour
• 3 Cups Oats (Quaker all the way!)
• 1 Cup Shredded Coconut
• Desired amount of 60% (or higher) Dark Chocolate Chips!

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
cool.