Yes, not too long ago I promised to build up my “cookie” category because who doesn’t want more cookies? Today’s Coconut Oatmeal Cookies are made just for me! That’s right, they’re not Christmas cookies made for giving, chocolate chip for my husband or spicy oatmeal for my brother. Nope, they’re golden with crispy, buttery edges and a slightly chewy centre. Pure coconut and oatmeal goodness, and they’re just for me. This wonderful Coconut Oatmeal Cookie is MY favourite and not made enough in my opinion. It’s wonderful to bake for others and I truly love to do so, but today I’m thinking of myself. I really don’t need to eat a bunch of cookies all by myself, but these are oh so good and I do like to have a little treat once in a while. Luckily they freeze wonderfully!!
What makes a good cookie?
I suppose one could say that depends on what kind of cookie your making, but many cookies start off in a similar manner by creaming the butter and sugar first. So here are a few tips,
1. Use room temperature butter, do not substitute margarine or shortening. Sure they will work, but butter just tastes better.
2. Cream the butter and sugar well, ensuring the sugar crystals are evenly coated. This helps give a tender texture to the cookie.
3. Mix dough until just incorporated and dough sticks together.
4. Measure out dough or use an Amazon cookie scoop where applicable for each cookie to ensure each one is the same size for uniform baking.
5. Do not overcrowd on the pan. Allow the cookie enough room to spread and brown evenly all around.
6. Do not over bake. This can be difficult as cookies are still soft when removed from the oven so it’s hard to judge sometimes. I bake one tray first according to the recipe and adjust if needed before baking more.
7. Use parchment paper or Amazon Silpat mat to prevent cookies from sticking.
8. Bake one tray at a time using the middle rack. This takes a little more time, but every cookie will be the same.
Author: Compelled to Cook, recipe adapted from Best of Bridge BL’s Cookies.
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- 1/2 tsp salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar slightly packed
- 1 large egg
- 2 tbsp molasses
- 1 tsp pure vanilla extract
- 1 1/2 cups oatmeal
- 1 cup unsweetened shredded coconut
- Preheat oven to 350℉.
- In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
- Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
- Add egg and molasses and beat to fully incorporate. Stir in vanilla.
- Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
- Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
- Bake one tray at a time on the middle rack for 10-12 minutes.
- Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.