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Coconoatmeal Cookies

1/7/2016

Comments

 
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!
Picture
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.


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