Oatmeal Chocolate Chip Cookies with Toasted Coconut
To toast coconut shreds or flakes, you can bake them on a cookie sheet in a 300°F oven for 15 to 20 minutes – stirring a couple of times to toast evenly – or toast until brown, stirring constantly, in a dry skillet over medium heat. Coarsely grind your toasted coconut in a food processor before adding to this recipe.
To toast coconut shreds or flakes, you can bake them on a cookie sheet in a 300°F oven for 15 to 20 minutes – stirring a couple of times to toast evenly – or toast until brown, stirring constantly, in a dry skillet over medium heat. Coarsely grind your toasted coconut in a food processor before adding to this recipe.
- 1 teaspoon baking soda
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 cups white whole wheat flour ((240 grams) i used bob's
- 1 cup unsalted butter ((2 sticks) at room temperature)
- 2 cups dark brown sugar ((340 grams) lightly packed)
- 1 1/2 cups old-fashioned rolled oats ((144 grams) i used ext
- 3/4 cup toasted coconut ((60 grams) coarsely ground (see h 60 grams)
- 1 cup coarsely chopped ((113 grams) toasted walnuts)
- 1 cup bittersweet chocolate chips (i used 70%)
- Carbohydrate 0.28303888835979 g
- Cholesterol 16.4861111106693 mg
- Fat 6.18531844434724 g
- Fiber 0 g
- Protein 0.244611777412158 g
- Saturated Fat 3.91669488882836 g
- Serving Size 1 1 cookie (13g)
- Sodium 89.6215866550685 mg
- Sugar 0.28303888835979 g
- Trans Fat 0.432135733328364 g
- Calories 57 calories
Step-by-step
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Add butter and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed until combined; increase speed and beat until fluffy, 2 to 3 minutes more.
- Add the egg and vanilla and beat well, making sure to scrape down sides of bowl.
- Add flour mixture – cover mixer with a kitchen towel to protect your counters from a flour flurry. Start at low speed until combined, then increase to high for about 1 minute more.
- Add rolled oats, coconut, nuts, and chocolate chips; mix just until combined.
- Scoop dough into walnut sized balls and arrange about 2-inches apart on prepared baking sheet.
- Bake in preheated oven for 12 to 14 minutes, until golden brown.
- Wait a few minutes before transferring to cooling rack (cookies will fall apart if you don’t – live and learn, ahem.)
Oatmeal Chocolate Chip Cookies with Toasted Coconut: A Busy Mom's Quick Treat
Life as a mom is a whirlwind of activity. Between school runs, work deadlines, and keeping the little ones entertained, finding time for myself feels like a luxury. But even in the midst of the chaos, I crave those simple pleasures – moments of quiet, a cup of tea, and of course, a delicious treat. These Oatmeal Chocolate Chip Cookies with Toasted Coconut are my go-to recipe when I need a quick pick-me-up, a little something sweet to share with the family, or a satisfying end to a long day. They’re surprisingly easy to make, requiring minimal prep time, and the result is a batch of warm, gooey cookies that are guaranteed to bring a smile to everyone's face.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different types of nuts, chocolate chips, or even add dried fruits like cranberries or raisins. I often use whatever I have on hand, making it a truly flexible recipe that works with my busy schedule. The toasted coconut adds a delightful crunch and subtle sweetness that complements the oatmeal and chocolate chips perfectly. It's a simple addition, but it elevates these cookies from ordinary to extraordinary.
The Secret Ingredient: Toasted Coconut
The key to these cookies' unique flavor is the toasted coconut. Toasting the coconut enhances its natural sweetness and adds a delightful nutty aroma. You can achieve perfectly toasted coconut in either the oven or a skillet – my personal preference is the skillet method for quicker results. Simply heat the coconut in a dry skillet over medium heat, stirring constantly, until it's lightly browned. Don't let it burn! Once toasted, coarsely grind the coconut in a food processor for optimal texture. Trust me; this step makes all the difference!
Beyond the Recipe: Baking as Self-Care
For me, baking isn't just about creating delicious treats; it's a form of self-care. The rhythmic mixing, the satisfying smell of baking cookies, and the joy of sharing them with loved ones – these small acts provide a sense of calm and connection in an otherwise hectic life. While my days are filled with managing appointments, organizing activities, and countless other tasks, the time spent baking these cookies is a moment of pure, unadulterated joy. It’s a chance to disconnect from the demands of daily life and focus on something creative and rewarding. And let's be honest, the delicious aroma filling the kitchen is a wonderful bonus!
Making Memories, One Cookie at a Time
Beyond the personal satisfaction, baking these cookies also offers a chance to connect with my family. Often, my kids will help me measure ingredients, carefully scoop the dough onto the baking sheet, and eagerly await the first taste test. These shared moments in the kitchen are priceless. It’s a way to create lasting memories and build bonds while enjoying a simple, wholesome activity. The cookies themselves become a symbol of togetherness, a small treat that holds a deeper meaning of love and connection. So, next time you need a little pick-me-up, try making these Oatmeal Chocolate Chip Cookies with Toasted Coconut. You might just find that the simple act of baking can bring a surprising amount of joy to your day.
Tips for Success:
- Don't overmix the dough: Overmixing can result in tough cookies. Mix until just combined.
- Use room temperature butter: This helps create a softer, more flavorful cookie.
- Chill the dough (optional): Chilling the dough before baking can help prevent spreading and create thicker cookies.
- Adjust baking time as needed: Ovens vary, so keep an eye on your cookies and adjust baking time accordingly.
