With a nip in the air come evening that lasts until early morning, I’m starting to think more about baking. My boys asked for oatmeal for breakfast this morning, and, since I already had the old fashioned oats out of the pantry, I decided to make a batch of some of my very favourite cookies.
This recipe is one that I morphed out of several other recipes, and I love it. The cookies are sweet and hearty, and can be either tender or crisp, your choice!
Tanya’s Favourite Coconut Oatmeal Cookies
1 cup butter, softened (not in microwave)
1 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
1/3 cup flaked coconut (sweetened and unsweetened both work fine)
1 1/2 cups all purpose flour
1/4 cup whole wheat flour
1 1/2 cups old-fashioned rolled oats
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
pinch of salt
Pre-heat oven to 375F. Combine flours, oats, cinnamon, salt, baking powder, and baking soda in a bowl and set aside. In larger bowl, cream butter and sugars. Beat in egg and vanilla, and the stir in coconut. Once coconut is spread throughout batter, stir in dry ingredients. Don’t overmix. Roll dough into 2-inch balls and set on cookie sheet (I line it with a silicone mat or parchment paper). Bake approximately 10 min. Remove from oven and let sit on baking sheet for 2 min. Carefully remove to cooling rack (they may be slightly underbaked and delicate – this ensures a tender cookie when cooled). If you prefer a crispier cookie, flatten the dough balls with a fork before baking. Oven time should be about the same, but add a minute or two if needed.
Slightly underbaked. Perfect! Sorry, no photos of crispy ones…I’m a soft cookie girl!