Saturday, April 4, 2009

Oatmeal coconut cookies

1 stick butter
1 cup dark brown sugar (is there any point to light brown sugar?)
1/2 cup oil (canola, safflower, or if you can afford it, sunflower oil)
2 eggs, lightly beaten
1 tsp cinnamon
1/2 tsp nutmeg
2 tsp vanilla
1/2 tsp salt
1 cup plus 2 T. flour
2 & 1/4 cups old fashioned rolled oats
1 cup chopped walnuts, toasted (spread the nuts in a sided baking pan, tosat at 325* for 7 - 10 minutes)
2 cups unsweetened large flake coconut, toasted (spread coconut in a sided baking sheet, tost in oven at 350° for about 10 - 15 minutes, stirring occasionally.)

~Put the coconut and the walnuts on separate baking sheets (this works best with sheets that have sides), and toast them for 7 to 10 minutes, stirring once or twice, until they start to slightly brown and release their fragrance. Set aside.
~Turn off the oven (you aren't going to bake the cookies until tomorrow).

~Cream the butter with the brown sugar, then add the oil, and then the egg.
~Then add the spices, vanilla, and salt.
~Stir in the flour, and then the oats.
~Cover the bowl and put it in the fridge until tomorrow. This is the secret to great oatmeal cookies - it gives the oats time to soften & absorb the fats and egg.

~When ready to bake, preheat oven to 325°.
~Sir in the coconut and walnuts. The dough will be stiff.
~Line cookie sheets with parchment. I used 2 large sheets.
~Using a 1/4 cup scoop or measuring cup, press the dough firmly into the scoop, fill the scoop evenly and level. Place onto sheet. Flatten the cookie a bit. Place cookies 2" - 3" apart. This recipe should makes 17 - 18 largish cookies. (Or make them smaller if you prefer)
~Bake at 325° for 20 minutes (less for smaller cookies). They should look browned.
~Slide the parchment onto a rack to cool the cookies. They will be fragile until they cool.
This recipe is slightly adapted from a recipe by AnswerGal, CL FoodFo

Eat them for breakfast - kid yourself that it is a healthy breakfast. Oh well it is better than a donut.

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