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Yummy Coconut Oatmeal Cookies
Ingredients
- 115 g softened butter (room temperature) unsalted
- 50 g white granulated sugar (1/4 cups)
- 80 g brown sugar (1/3 cup + 2 tablespoons)
- 1 tablespoon vanilla extract
- 1 whole egg
- 105 g all purpose flour (2/3 cup + 1 tablespoon)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- a pinch of salt
- 190 g rolled all fashion oats (1 and 1/2 cup)
- 85 g coconut (2/3 cup)
Instructions
- Preheat oven to 190°C (375°F)
- Using a hand or stand mixer beat butter and sugar for about 2 minutes
- Add the egg in the sugar and butter mixture and beat on high speed for about 2 min. Add vanilla extract and combine with mixer or spoon just until all is even (a few seconds)
- Combine flour, baking powder, cinnamon and salt in a different bowl and slowly start adding it to the butter, sugar and egg mixture. Do not over mix, just until combined
- Using a spoon, add coconut to the mixture, and fold it together. Then add oats and fold again. It might look a bit dry, but just keep folding until the mixture is nice and combined
- Take a spoonful of the cookie mix and roll it in a boll using your hands. Place it on the baking sheet/parchment paper. Roll all the mixture into balls until you run out, leaving space in between. The balls will melt into a flat cookie, and you don't want them to stick together when baking.
- Place in the oven and bake for about 10 min, depending on your oven. I recommend to leave them a bit under baked, they will still be soft to the touch. This way they are nice and chewy, but in case you like them crispier, you can leave them for a few minutes more. When you see the edges are browned a bit, take them out.
- Remove them from the oven and leave on the cooling rack for about 10 minutes. They will remain baking for a few minutes after you take them out of the oven, so it's important to not over bake them so they are not too hard.
Storage
- When they cool down keep them in an airtight container, room temperature. They will be best for up to 3 days, but remain very nice for up to a week (if they last :))
Notes
- It’s important to not over mix after we add the dry ingredients, we want to keep the cookie light and airy
- You can make the balls any size you like, just try to keep them the same size so they bake evenly. The size of the balls will determine how many cookies the mixture will yield.
- It’s best to combine brown and white sugar, as the molasses in the brown sugar makes them soft, while white granulated sugar keeps them crispy and light colored. You can use only one or the other, but the texture will be a bit different (but still great, don’t worry). Reduce the quantity of the sugar to your preference. This version makes them sweet, although not too sweet.
- You can use all fashioned oats, but quick oats work just fine
- Replacing the coconut with chocolate chips in the mix is a great idea, you can use the same amount. In case you want to use both, do not exceed 85 grams when combined.
- In case you want to make the cookies gluten free, you can replace the all purpose flour with the gluten free one, the quantity remains the same. Be sure to check that your oats are gluten free as well.
- They are amazing when dipped into tea! Yum!
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