Ella’s home kitchen

I made these coconut and oatmeal cookies this weekend. I love the chewiness and coconut flavor. I always make extra to have frozen cookie dough ready to bake anytime. I adjusted the recipe a little bit to fit my taste. The recipe called for a lot of sugar. Nonetheless, using the correct amount of sugar is essential for the cookies’ texture.

Ingredients

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 eggs, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cups rolled oatmeal

1/2 cup of shredded coconut (I use Baker sweetened Angel Flake )

Instruction

In a stand mixer mixing bowl, cream butter with sugars until light and fluffy, about 2 minutes. Sometimes, stop and scrape the side and the bottom. Add eggs one at a time. Add vanilla extract and beat again to combine.

Combine flour, baking soda, and salt, then add them slowly to the butter mixture. Don’t over-mix the dough; otherwise, the cookies will be tough.

Add oatmeal and coconut to the dough, mixing until blended.

Use a cookie scoop to transfer the dough to a silicone baking mat. Bake in a preheated 350 degree oven for 8 to 10 minutes until the edges are golden.

Remove from oven and let rest on baking sheet for 5 minutes before removing to racks to cool completely and enjoy

Happy baking.

Notes

You can make as much dough as you want, divide it out, and put it in the freezer. When you wish to have cookies, just bake them directly from frozen. They will take an extra 3 or 4 minutes in the oven.