Oatmeal Coconut Brown Sugar Cookies

Most of my cooking starts with this thought…”What ingredients do I have in the house?” I live 10 miles from a grocery store and their hours are limited, so I have to go with what I got! Truth be known, it is more of a grocery dessert out here.

oatmeal coconut cookie 3

Oatmeal and brown sugar are normal staples at my house and I just happened to have some coconut so this was the cookie I decided on.

It was all going fine until I got to this part…”refrigerate for 3 hours”. Gulp. Ain’t nobody got time for that!

So, I did you all a favor and took a chance on cooking them immediately!  My conclusion…it’s somewhat of a different cookie all together…but yummy none-the-less. I made it like a regular cookie and rolled them into balls. The original author made hers really thin.

You can read both recipes and do what you like, but all you need to know is this cookie has a yum factor that is both unique and delicious! someday soon I might try the thin version, but for now, all you need to know is give this cookie a try!

Here is the original recipe. The author does a great job walking you through the steps of what she calls an Anzac Biscuit. I don’t know what Anzac is but if they call a cookie a biscuit, I want to be their friend. šŸ™‚

Oatmeal Coconut Brown Sugar Cookies

Ingredients

  • 1/2 cup of unsalted butter, melted
  • 1 cup of light brown sugar, packed
  • 2 tablespoons honey (golden syrup may be substituted)
  • 1 cup all-purpose flour
  • 1 cup old fashioned whole oats (I actually used quick oats because it was all I had. It worked okay, but I recommend sticking with old fashion if you have them.)
  • 3/4 cup sweetened shredded coconut
  • pinch of salt
  • 2 tablespoons of boiling water
  • 1 teaspoon of baking soda

Directions.

  1. Melt the butter
  2. Add the brown sugar, honey, maple and stir to combine. (You do not need to use a mixer.)
  3. Add the flour, oats, coconut and salt. Stir to combine and set aside.
  4. In a small microwave safe bowl, add the water and heat for 1 minute. Slowly and very carefully add the baking soda to the water. Make sure your bowl is big enough or it will bubble over. Stir and dissolve.
  5. Pour baking soda mixture over dough and stir to combine.
  6. Dough will look like a streusel topping. Fluffy and loose, but when squeezed together, it compacts to forma  dough.
  7. Scoop mixture into mounds. Place mounds on a large plate, flatten mounds about halfway with your palm, **cover with plastic wrap, and refrigerate for at least 3 hours or up to 5 days before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter, and these cookies are already prone to spreading and baking flat. ** (Mine were baked immediately and did not flatten too much.)
  8. Preheat oven to 350 degrees. Line baking sheets with parchment paper (this helps them not flatten). The original recipe calls for lightly spraying your pan, I did not do that.
  9. Bake for 9-12 minutes. They will firm up as they cool. Cool on baking racks. (If you refrigerate your dough, let it come to room temperature for 10 minutes before cooking.

oatmeal cookie dough

You can see the crumbly dough. This will cling together when you make them into balls.

oatmeal balls

I did not flatten mine as the recipe called for. I was afraid they might run and be too thin. This made the cookies really dense. You only needed to eat one!

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