Coconut Oatmeal Cookies

Coconut Oatmeal Cookies

by | Mar 1, 2019 | 0 comments

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

      by | Feb 5, 2019 | 0 comments

      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?

      Author: Compelled to Cook

      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