Coconut Oatmeal Cookies

Coconut Oatmeal Cookies

I promised!

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.

Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
Coconut Oatmeal Cookies
Print Recipe
    Servings Prep Time
    54 cookies 20 minutes
    Cook Time
    10-12 minutes
    Servings Prep Time
    54 cookies 20 minutes
    Cook Time
    10-12 minutes
    Coconut Oatmeal Cookies rest on a blue and white striped napkin that is draped through a white wooden tray. A small glass bottle of milk sits to the side and a canister of cookies lays in the background.
    Coconut Oatmeal Cookies
    Print Recipe
      Servings Prep Time
      54 cookies 20 minutes
      Cook Time
      10-12 minutes
      Servings Prep Time
      54 cookies 20 minutes
      Cook Time
      10-12 minutes
      Ingredients
      Servings: cookies
      Instructions
      1. Preheat oven to 350℉.
      2. In a medium bowl whisk together flour, baking powder, baking soda, spices and salt. Set aside.
      3. Using an electric mixer or stand mixer fitted with a paddle attachment, cream together butter and sugars.
      4. Add egg and molasses and beat to fully incorporate. Stir in vanilla.
      5. Add flour mixture, oatmeal and coconut. Mix until just combined and dough comes together.
      6. Line baking trays with parchment or silpat mat. Using a 1 ounce cookie scoop, scoop out dough, spacing 2 inches apart.
      7. Bake one tray at a time on the middle rack for 10-12 minutes.
      8. Remove from oven and allow cookies to cool on tray for 2-3 minutes before moving to a cooling rack to cool completely.

      Affiliate Disclosure

      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Chocolate Ganache Sandwich Cookies

      Chocolate Ganache Sandwich Cookies

      We all need a little love,

      What better way to show a little love than with homemade Chocolate Ganache Sandwich Cookies. The day of love is almost upon us and this year I ’ll be sharing my heart in cookie form. And not just any cookie, Chocolate Ganache Sandwich Cookies!  These gorgeous cookies will win the heart of your Valentine with just one bite. 

      Rolled chocolate cookie wafers get sandwiched together with a rich chocolate ganache and then drizzled with even more chocolate. These cookies are made with love and are not only beautiful but perfect for sharing and giving.  Because after all, cookies make the world a better place.

      Be creative!

      This recipe is relatively simple, however, they do take some time to prepare, assemble and decorate.  I chose heart shape Amazon Heart Shape Cookie Cutters with a simple drizzle of chocolate and candied pearls.  The shape and decorating are completely up to you, get the kids involved and have some fun. Personalized cookies show that they’re made with love and say to that special person just how much they mean to you. Happy Valentine’s Day🥰

      Chocolate Ganache Sandwich Cookies
      Print Recipe
        Servings Prep Time
        30 Cookies 60-70 minutes
        Cook Time Passive Time
        7-8 minutes per tray 3-24 hours
        Servings Prep Time
        30 Cookies 60-70 minutes
        Cook Time Passive Time
        7-8 minutes per tray 3-24 hours
        Chocolate Ganache Sandwich Cookies
        Print Recipe
          Servings Prep Time
          30 Cookies 60-70 minutes
          Cook Time Passive Time
          7-8 minutes per tray 3-24 hours
          Servings Prep Time
          30 Cookies 60-70 minutes
          Cook Time Passive Time
          7-8 minutes per tray 3-24 hours
          Ingredients
          Servings: Cookies
          Instructions
          1. Sift together flour, cocoa, baking powder and salt. Set aside.
          2. Using a stand mixer fitted with a paddle attachment or electric mixer beat butter until fluffy.
          3. Add granulated sugar and beat until incorporated. Add egg and vanilla and continue to beat on medium until egg is incorporated and the mixture is fluffy.
          4. Add dry ingredients to butter mixture and blend together until just incorporated.
          5. Divide dough in two, scooping out onto sheets of plastic wrap. Fold over plastic wrap to seal and press each into a 1" flat disk. Refrigerate for at least 2 hours or overnight.
          6. Heat heavy cream and pour over 8 ounces of chopped chocolate and 3 tsp corn syrup. Allow to sit for 5 minutes. Whisk together until smooth and glossy. Cover with plastic wrap directly on chocolate. Allow to sit and set at room temperature (see note), this will take several hours.
          7. Preheat oven to 350℉ and line baking trays with parchment.
          8. Remove dough from fridge and allow to rest at room temperature for about 10 minutes. Flour your work surface and roll out one disk at a time, dusting your work surface underneath and the top of the dough as you roll. Roll out to 1/8" thickness. Cut into desired shapes and place 1" apart on baking trays.
          9. Re-roll remaining dough, dusting with flour as needed. Repeat with the second disk of dough.
          10. Bake cookies for 7-8 minutes, allowing to cool slightly on trays before removing to a cooling rack.
          11. Once completely cooled, spread or pipe 2-3 tsp of ganache onto the bottom of a cookie. Top with another cookie, bottom side down.
          12. Melt 2 ounces of chopped chocolate with 1 tsp corn syrup. Pour into a disposable piping bag cut with a very small hole or use a #4 round tip to drizzle chocolate over the cookie tops.
          13. Store cookies in an airtight container at room temperature for 2 days, in the fridge for 3-4 or the freezer for up to a month.
          Recipe Notes

          -Ganache takes several hours to cool to room temperature, make first if planning to bake and assemble cookies the same day.

          -Allowing ganache to set at room temperature allows it to be more spreadable and pipeable.  If you do chill it, allow it to come to room temperature and beat with 1-2 tbsp of heavy cream for about 30 seconds to soften it enough to pipe.

          -I re-rolled the dough 3 times with no ill effect to the final cookie.

          -Cookies are slightly crisp but soften when sandwiched together with the ganache.

          -The recipe yield will vary with the thickness of your dough, and cookie cutter used.  I yielded 30 sandwiched cookies using a 2" heart shape cutter.

          -The cookie wafers can be made in advance and frozen until ready to assemble.

          -If you happen to have any ganache left over, chill, roll into small balls and dust with cocoa for a homemade truffle!

          Affiliate Disclosure

          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Spicy Oatmeal Cookies

          Spicy Oatmeal Cookies

          Spicy Oatmeal Cookies are one of my brother’s favourites and for good reason.  Soft, chewy and golden with spice makes them rather addictive. They’re the perfect autumn cookie in my opinion.

          Flipping through my recipe index, I quickly realized I’m in need of more cookie recipes.  I know!  How is it possible that I have so few in my collection? Cookies are generally simple, easy, and photograph well. It should be bursting with recipes, but sadly it’s not…  

          Problem number one, is my head down, pushing to make what’s in season, holiday food, game day snacks, etc.  Sometimes cookies aren’t the best fit for all that happens throughout the year.  Problem number two, not everything screams cookies to me, in fact, I’m a savoury, snack kind of gal. So for these reasons, I’m often opting to make other things.  Now that it’s fall, I’m actually thinking about baking and holiday treats, therefore cookies are on my brain, making it easy.  But I see now that I need to bake them more often for a variety of different reasons, so there’s plenty of recipes for everyone to pick from.  There’s a ton of cookies to be made and with a little focus, I’ll get the cookie category plumped up a little.

          Now that I’m done making excuses, let’s have a look at what makes Spicy Oatmeal Cookies wonderful.  Molasses, ginger and cinnamon create a richly spiced bite and the plump raisins add to their chewiness.  They’re a tasty change from regular oatmeal cookies and possibly your new favourite too.  Enjoy!

          Recipe for Spicy Oatmeal Cookies adapted from Company’s Coming Cookies

          Spicy Oatmeal Cookies
          Print Recipe
            Servings Prep Time
            4 dozen 20 minutes
            Cook Time Passive Time
            8-10 minutes 10 minutes
            Servings Prep Time
            4 dozen 20 minutes
            Cook Time Passive Time
            8-10 minutes 10 minutes
            Spicy Oatmeal Cookies
            Print Recipe
              Servings Prep Time
              4 dozen 20 minutes
              Cook Time Passive Time
              8-10 minutes 10 minutes
              Servings Prep Time
              4 dozen 20 minutes
              Cook Time Passive Time
              8-10 minutes 10 minutes
              Ingredients
              Servings: dozen
              Instructions
              1. Preheat oven to 350℉. Bring one cup of water to a boil and pour over raisins. Allow to soak for 10 minutes. Drain well and set aside until ready to use.
              2. In a small bowl, whisk together oats, flour, cinnamon, baking soda, ginger and salt.
              3. Cream together butter and sugar using the paddle attachment of a stand mixer, electric mixer or wooden spoon. Add eggs, one at a time, beating after each until incorporated. Stir in molasses.
              4. Add dry ingredients all at once and mix until all dry ingredients have been incorporated. Stir in raisin.
              5. Using a one-ounce cookie scoop or tablespoon, drop dough onto parchment lined baking trays, spacing 2" apart. Flatten each cookie slightly with damp fingers or palm of your hand. Bake on middle rack for 8-10 minutes. Remove from oven and allow to cool for 5 minutes before moving to a cooling rack.
              Recipe Notes

              -recipe yields 48 2 1/2" cookies.

              -for best results, bake each tray separately on the middle rack.

              -you can skip the plumping of the raisins, however, it does make for a very nice chewy cookie.

              Chocolate Crunch Peanut Butter Cookies

              Chocolate Crunch Peanut Butter Cookies

              What do you get when peanut butter cookie dough gets tangled up with chocolate covered peanuts?  One darn good cookie that’s crisp, buttery and loaded with little chunks of chocolate peanuts.  These lovely Chocolate Crunch Peanut Butter Cookies have nice peanut flavour and just a bit of chew at the centre.  They’re wonderful with a glass of milk or cup of coffee, which makes them a cookie that the whole family will love.  

              Recipe source for Chocolate Crunch Peanut Butter Cookies:  Adapted slightly from Company’s Coming Peanut Butter Cookies

              Chocolate Crunch Peanut Butter Cookies
              Print Recipe
                Servings Prep Time
                3 dozen 30 minutes
                Cook Time
                10-11 minutes
                Servings Prep Time
                3 dozen 30 minutes
                Cook Time
                10-11 minutes
                Chocolate Crunch Peanut Butter Cookies
                Print Recipe
                  Servings Prep Time
                  3 dozen 30 minutes
                  Cook Time
                  10-11 minutes
                  Servings Prep Time
                  3 dozen 30 minutes
                  Cook Time
                  10-11 minutes
                  Ingredients
                  Servings: dozen
                  Instructions
                  1. Preheat oven to 375℉ and position oven rack to the centre. Line baking trays with parchment and set aside.
                  2. In a small bowl whisk together flour, baking soda and salt.
                  3. Using a stand mixer fitted with a paddle attachment or electric hand mixer, cream together butter and sugars until light. Add egg and beat until light and fluffy.
                  4. Add peanut butter and vanilla and beat on low until just combined. Stir in flour mixture on low speed to combine just until flour is absorbed, scraping bowl once. Add in chopped chocolate covered peanuts and mix on low until evenly distributed.
                  5. Using a 1 ounce scoop, scoop cookies onto prepared sheet, spacing at least 2" apart. Flatten cookies using your palm or bottom of a small cup dipped in flour to prevent sticking. Top each cookie with a whole chocolate covered peanut.
                  6. Bake for 10-11 minutes until golden. Remove pan and allow cookies to cool for 5 minutes on tray before moving to a cooling rack.
                  Recipe Notes

                  I prefer to bake one tray at a time, however if baking two trays, swap trays halfway through baking.

                  Recipe yields 3 dozen 2 3/4" cookies.

                  Lavender White Chocolate Meringues

                  Lavender White Chocolate Meringues

                  Crunchy, yet melt in your mouth, Lavender White Chocolate Meringues are a sweet treat to be shared. Conveniently just the right size to pop in your mouth like no one will notice, but with a hint of lavender and creamy white chocolate, you won’t be the only one standing near the cookie plate. These pretty meringues with their gorgeous violet colour and hint of lavender tease us with the thought of spring and Easter and they’re fun for everyone.

                  Meringue is so versatile, can take on many flavours and most any colour. Once whipped up to a stiff peak they hold up well and are easily piped into desired shapes. Quick and easy to whip up, it’s the baking and decorating that take the time in this recipe. But one can still do many things while they’re baking so time essentially is not lost here.

                  The goal for meringue is to have a smooth outer shell with no browning and dry interior with a nice crunch. To achieve this, a low and slow baking period is required. I suggest an oven no hotter than 200℉ or the meringue has the tendency to crack. Some recipes will have you place in a hot oven, turn the oven off and allow to sit overnight. I find this is not necessary but they do need enough time to bake to achieve a crunchy lightness. It’s perfectly alright to open the oven and give one a taste to see how they’re coming along when you’re not sure. They won’t fall or flatten just because you opened the door. If need be, bake a little longer till they’re light and hollow sounding, then have fun decorating as desired.

                  Lavender White Chocolate Meringues inspired by: Bethcakes Lavender Meringues

                  Lavender White Chocolate Meringues
                  Print Recipe
                    Servings Prep Time
                    6-7 dozen 60 minutes
                    Cook Time Passive Time
                    3 hours 24 hours
                    Servings Prep Time
                    6-7 dozen 60 minutes
                    Cook Time Passive Time
                    3 hours 24 hours
                    Lavender White Chocolate Meringues
                    Print Recipe
                      Servings Prep Time
                      6-7 dozen 60 minutes
                      Cook Time Passive Time
                      3 hours 24 hours
                      Servings Prep Time
                      6-7 dozen 60 minutes
                      Cook Time Passive Time
                      3 hours 24 hours
                      Ingredients
                      Servings: dozen
                      Instructions
                      1. Combine sugar and lavender in a small bowl. Rub lavender buds and sugar together with your fingers to help infuse the lavender flavour into the sugar. Cover tightly and allow to sit at room temperature, preferably overnight. Sift sugar to remove lavender before using.
                      2. Preheat oven to 200℉. Arrange 2 oven racks with one in the middle and the second above it. Whip egg whites and cream of tartar until frothy and starting to thicken. Gradually add sugar with mixer running. Once all sugar has been added, continue to beat until stiff peak stage and meringue is glossy, about 8-10 minutes. Add desired food colouring and flavouring and whip just to combine.
                      3. Line 2 large baking trays with parchment. Fill a large piping bag fitted with a 446P (10 cm round) tip with meringue and pipe into 1"-1 1/2" kisses, spacing 1" apart on baking tray. To pipe kisses, hold tip vertically 1/2"- 3/4" above tray and squeeze until filling has created a 1"-1 1/2" circle. Stop squeezing and lift up, creating the tail.
                      4. Once all meringue has been piped, place trays in oven and bake for 2 1/2-3 hours, checking meringue for doneness at the 2 1/2 hour mark. Once meringues are dry and light with a hollow sound and feeling, turn off oven and allow meringues to remain in oven until completely cooled.
                      5. Melt white chocolate in a double boiler or microwave on 30 second intervals until smooth. Dip or decorate meringues in chocolate then decorate with sprinkles if desired.
                      Recipe Notes

                      Alternatively, you can use lavender flavouring instead of the infused sugar which will eliminate that step.

                      Meringues can be piped into any desired shape using other tips if desired.

                      I found it difficult to dip the bottom of the meringues into the chocolate without breaking off their tips. I therefore spread an arc of white chocolate onto the side of the meringue and dipped in sprinkles.