Hm, these cookies. They were pretty simple. I figured we could ease back in to things after the holidays, you see. Wouldn’t want to make you sick thinking of things like this chocolate peanut butter cake I busted out while I was away…
Mostly I just wanted an excuse to try this frosting. Now. Cookies. I made them after work, and was pleasantly surprised by how much I liked them. Normally I don’t think much of coconut, but it added a nice texture to these cookies. Combined with oats, they are practically health food. Mid-week fiber, man.
Typical cookie prep. Mix ’til fluffy Dry ingredients. Scoop. Bake. Eat while warm. Or cool.
Here for all your mid-week cravings/nutrient needs,
Coconut Oatmeal Chewy Cookies
Slightly adapted from Mel’s Kitchen Cafe
2/3 cup white sugar
1 cup brown sugar
2 large eggs
1 cup (2 sticks), butter, softened
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoons salt
2-½ cups all-purpose flour
1 cup shredded coconut
1 cup quick oats
Preheat the oven to 350 degrees. In a large bowl, cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients (if you’re really on top of things, you could sift the dry ingredients together first), and mix until combined. Drop by tablespoonfuls onto a greased or lined baking sheet. Bake for 9-11 minutes, until the cookies are set but not overly browned. If you want them crispy, you could go a few minutes longer…but why would you want that?