Monday, February 17, 2014
Oatmeal Coconut Cookies
By the time Christmas rolls around, my Amazon wish list is full of cookbooks. I hit the jackpot this year by getting four of them. My mother-in-law is pretty good about taking care of that. One of my favorites so far is The Back in The Day Bakery Cookbook. Everything in it looks amazing, but the first thing that I had to make were these Oatmeal Coconut Cookies. I really liked them. While the coconut taste is subtle, I think it lends a little something to the texture, which I really enjoyed.
Oatmeal Coconut Cookies
Recipe from The Back in The Day Bakery Cookbook by Cheryl Day & Griffith Day
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup packed light brown sugar
2 eggs, large and at room temperature
1 teaspoon vanilla extract
2 1/4 cups old-fashioned rolled oats (not the quick-cooking ones)
1/2 cup golden raisins
1/2 cup sweetened flaked coconut, toasted
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or silicone baking mat.
Sift together the flour, baking soda, salt, cinnamon, allspice, and cloves. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, sugar, and brown sugar together on medium speed until light and fluffy, about 3-5 minutes. Add the eggs and vanilla and beat again until light and fluffy, 1-2 minutes. Mix in the oats until just combined.
Add the dry ingredients in thirds, beating until just combined, no more than 2 minutes. Sprinkle in the raisins and toasted coconut and mix until just combined.
Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding at the bottom of the bowl and the dough is thoroughly mixed.
Use a large ice cream scoop to form the cookies and place the dough on the prepared cookie sheets, leaving about 1-inch between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and then sprinkle the tops with a pinch of sugar.
Bake for 10-12 minutes, rotating the pan halfway through the baking time for even doneness. Cookies should be golden brown. Let them cool on a wire rack and store them in an airtight container for up to 3 days at room temperature.
This recipe made 24 cookies for me.