Coconut Oatmeal Cookies

Coconut Oatmeal Cookies

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As Jed Clampett used to say, “Weeeeell, doggies!” And that’s just what you’ll be saying when you bite into one of these delicious cookies. Now all of you baby boomers will recognize the Jef Clampett quote, however, to the younger readers, I highly suggest you watch an episode of The Beverly Hillbillies and have a good laugh. Good ol’ Jed Clampett could really turn a phrase!

My husband took one bite of these cookies and declared, “Put these on the rotation.” That’s the equivalent of a restaurant earning a Michelin star! Okay, well maybe the equivalent of a school kid getting a star sticker on his test paper. Either way, it’s a good thing.

“A delicious chewy cookie”

Ingredients:

  • 1/2 cup salted butter, softened (I like to use Irish butter)
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup quick-cooking oats
  • 1/2 cup unsweetened flaked coconut
  • 3/4 cup flour
  • 1/2 tsp baking soda

Instructions:

Preheat oven to 350. Line baking sheets with parchment paper.

Cream together the butter, white sugar, brown sugar with a handheld mixer on high for 30 seconds. Add the egg, vanilla and continue mixing until light and fluffy. Add the oatmeal, coconut, flour and baking soda and mix on low speed until just combined.

Scoop using a medium scoop or teaspoon onto the prepared cookie sheets. I had 8 cookies per pan as they will spread. Bake one sheet at a time for around 8-10 minutes or until golden brown and just slightly soft looking on top. Let cool on the pan for a few minutes before transferring to a wire rack to finish cooling while you bake the remaining sheets of cookies.

Get the cold milk ready! 🙂

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