Tuesday, July 21, 2015
These are seriously one of the most delicious cookies that I have ever made! They are soft and chewy and so yummy that I ate waaayyy more than I should have... The combo of the coconut and the oatmeal is fabulous and they were gone quickly after I made them.
Brown Sugar Oatmeal Cookies
(Recipe found at thedoughwillriseagain.wordpress.com via Pinterest)
1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded, sweetened coconut
Preheat oven to 350. Cream together butter and sugars, until they are well-combined. Add one egg and mix until it’s fully incorporated. Then add second egg and vanilla and mix until everything is evenly incorporated. Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed. Add about 1/2 of the flour and mix until the flour is JUST incorporated. Scrape down the sides of your bowl, and then add the second half of your flour, mixing until just incorporated. You don’t want to overmix. Add oats and coconut, mixing until they’re JUST incorporated. Roll dough into balls, or use a cookie scoop to evenly portion out the dough. Place the dough balls on a baking sheet lined with parchment or a silpat liner, leaving about 2″ between each cookie. Bake for 8-10 minutes, until the edges are very lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie. Let the cookies cool on the baking sheet for about 5 minutes, then move them to a cooling rack. Once they’re fully cooled, they can be stored in a ziploc bag or airtight container for up to a week.