Happy Turkey Week! I hope everyone is all ready for Thursday! My family is flying down here to Charlotte to visit me for the fist time. So I have been cleaning and baking like a mad woman. The groceries are bought, the laundry done, the floors cleaned. So to treat my self I made these bad boys: Brown Sugar Oatmeal Coconut Chewies. I know I rave on here about recipes that I have tried, but if you were to combine the deliciousness and the scrumptiousness of every recipe I have done on here…you may get a slight idea of how AMAZING these cookie are. They are seriously like crack cookies. So if you’re on a diet…click away from this page.
1 cup butter, slightly softened
1 1/4 cup brown sugar, packed
3/4 cup sugar
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 1/4 cups all purpose flour
1 cup quick cooking oats
1 1/2 cup shredded coconut
1.) Preheat oven to 350°. Cream together butter and sugars, until they are well-combined.
2.) Add one egg and mix until it’s fully incorporated. Then add the second egg, and the vanilla, and mix until everything is evenly incorporated.
3.) Add baking soda, baking powder, and salt to the wet mixture. Mix until well-distributed.
4.) Add about 1/2 your 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 here, or you’ll end up with tough cookies.
5.) Add oats and coconut, mixing until they’re (say it with me) JUST incorporated.
6.) Roll dough into balls, or use a cookie scoop to evenly portion out the dough (I have no idea what size the cookie scoop is that I use, in terms of ounces or tablespoons or anything – but it’s about 1.25″ across, and makes a cookie that’s about 2.5″ across). 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.
7.) 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 veeeery lightly brown, but the center is still light in color and puffy. This will result in a very moist, very chewy cookie.
8.) 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.
p.s. It says these cookies last a week. NOT. My fiance and I ate two bag fulls in a couple days. They are THAT good.