Tuesday, July 08, 2014

Brown Sugar Oatmeal Coconut Chewies

I had some coconut leftover from last weekend's birthday cake, so it made sense to use it up in the cookies for Monday. I don't know what drew me to this recipe. It's just kind of unique. The funny thing about it, though, is that the cookies are not particularly "unique." They taste like a really, really, good sugar cookie with an interesting texture. You don't really taste the coconut, and you don't even really taste the oats. It's all just very subtle. This is another cookie that you need to UNDERbake in order to get the best texture. Nice and soft. These were surprisingly popular, even among people who usually avoid coconut (except the ones who are allergic to coconut, of course).

cookie

Brown Sugar Oatmeal Coconut Chewies
The Dough Will Rise Again via Pinterest

1 cup butter, slightly softened
1 1/4 cups brown sugar, packed
3/4 cup sugar
2 teaspoons vanilla extract
2 eggs
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 cups shredded, sweetened coconut

Preheat oven to 350°. Cream together butter and sugars until they are well-combined.

Add one egg and mix until it is fully incorporated. Then add the second egg and the 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 half 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. Don't overmix or else you'll end up with tough cookies.

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. If you are rolling the dough by hand, you’ll want a ball that is a little over an inch in diameter, and this should give you about 6 dozen cookies.

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.

Yield: 6 dozen

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