Sunday, August 17, 2014

Toasted Coconut Chocolate Chip Oatmeal Cookies

Toasted Coconut Chocolate Chip Oatmeal Cookies - made dough August 9, 2014 from Lady Behind the Curtain
I’ve had this recipe pinned from Lady Behind the Curtain for some time now and I’m doing another purge through my pinterest boards to catch up. I’ve also been on a cookie dough making binge lately since I only have time on weekends to bake and work on my blog. Cookie doughs are so easy because they take almost no time to make and they repose in my freezer for whenever I need to bake fresh cookies the following day. No matter how late I work, I always have 10-15 minutes to bake a batch of cookies when I get home if I need them for treat bags the next day.

The discerning among you who’ll click on the post title to take you to the original recipe and see the pictures of those cookies will make the same observation as with the Dark Brown Sugar Coconut Oil Cookies of “uh, once again, your cookies don’t look anything like the originals”. And you’d be right. Sigh. I’m not sure what happened since I was pretty sure I followed the recipe correctly; it isn’t that hard. But, to my surprise, my cookies didn’t spread out like hers appeared to. At all. Since I make the dough into golf-size balls and freeze them right away, I bank on the heat during baking to spread the cookies out. I lost that gamble with the first batch and, not wanting to thaw the dough balls then flatten them, I just let it ride. The flavor is still the same, no matter the shape, and I thought these cookies were pretty good. They’re a standard oatmeal chocolate chip cookie but the additional of the toasted coconut gives them a little more sweetness and a bit more of the chewiness factor. Next time though, I would probably flatten them into thick (and large) discs to make them more cookie-looking instead of just a round dough ball that baked as is. Fortunately I don’t think their appearance mattered much as when I put them on a multi-variety cookie plate to bring into work one week, these cookies were the first to disappear.

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 cup packed brown sugar 
1 egg
1 teaspoon coconut extract (I used vanilla extract)
1 teaspoon vanilla extract
1/2 cup toasted shredded coconut 
1-1/2 cups chocolate chips
2 cups rolled oats
  1. In a small bowl whisk together the flour, baking powder, baking soda, cinnamon, and coconut. 
  2. Beat butter for 30 seconds until creamy. Add the egg, extracts, and sugar; mix well.
  3. Add the flour mixture to the egg mixture and mix well. Fold in the chips and oats.
  4. Portion dough into golf-sized balls and chill for several hours or overnight.
  5. When ready to bake, preheat oven to 375 degrees. Place cookie dough balls on baking sheet lined with parchment paper. Bake for 10-12 minutes.

1 comment:

  1. Sounds delicious, I am going to try these and will try almond extract.