Chewy Coconut-Oatmeal Cookies

 Recipe taken from Gooseberry Patch Christmas 2009 Magazine, p. 50

½ cup  all purpose flour

½ tsp   baking powder

½ tsp   baking soda

½ tsp   salt

½ cup  butter

½ cup  sugar

½ cup  brown sugar, packed

1          egg

1 tsp    vanilla extract

1 cup   shredded coconut

1 cup   quick-cooking rolled oats

1 cup   sweetened, dried cranberries*

½ cup  almonds, chopped*

*I used fewer cranberries, about ¾ cup, and soaked them a little, as seen here. And I used sliced almonds and crushed them a little with a rolling pin.

Combine flour, baking powder, baking soda, and salt. In stand mixer, or separate bowl, beat butter and sugars until fluffy. Beat in egg and vanilla. Add flour mixture to butter mixture. Stir in coconut, oats cranberries and almonds (if you are using a stand mixer you will likely have to mix the last couple by hand).

The recipe says to drop by tablespoons 3 inches apart onto a greased cookie sheet. Be careful to put only about a tablespoon measure (not a soupspoon), these cookies will expand a lot! Bake at 350˚F for 10-12 minutes or until bottoms are golden. Place cookies on wire racks to cool.

Melt white chocolate in the microwave in a glass measuring cup. Dip half of each cookie into the white chocolate, place on a parchment lined baking sheet to allow chocolate to harden. Makes about 5 dozen – no joke!

These cookies are delicious and festive with the red cranberries and white chocolate! They are chewy and crunchy, and sweet. I might recommend not dipping them all in chocolate, as the white chocolate is really sweet, and Reggie found (as he devoured about 2 dozen alone) that he preferred them without the white chocolate as it tasted too sweet.

And Day 4 is complete. I will be back tomorrow with a vegan alternative to a classic cookie as well as some holiday baking tips, so be sure to check in!

xox

For other countdown contributors please see the bio page!

Versatile Oatmeal Raisin Cookies

So I got a little caught up in the kitchen today, and forgot I had yet to post this recipe. Bah! Sorry. Anyways, I call this Versatile because it doesn't have to be raisin there are so many possibilities!

Versatile Oatmeal Raisin Cookies

½ cup  butter

½ cup  brown sugar, packed

¼ cup  sugar

1 tsp    vanilla

1          egg

1 cup   all purpose flour

½ tsp   baking powder

½ tsp   salt

1 cup   quick cooking oats

1 cup   raisins

Measure the butter into the mixing bowl and let sit to soften. (alternatively you can let the entire butter sit out of the fridge for a while, or use the microwave, just be careful you don't want liquid butter). While you're waiting for butter to soften, it's a good time to get all ingredients, tools and preheat the oven to 350˚F.

Mix the sugar and butter until fluffy. Beat in the egg and vanilla. In a separate bowl combine flour, baking power, salt and oats. Mix the dry ingredients with the wet ingredients until combined.

I usually soak the raisins a little so they don't burn in the oven. Measure the raisins and then put them in a larger bowl, pour boiling water over them and let sit for about 5 minutes. Drain off the water and add the raisins to the cookie dough, and combine.

Spoon one inch balls into a greased cookie sheet. I just got a new tool for this (which I will share soon), and I love it! Bake for 10-12 minutes depending on how crispy you like them. But a little note of caution, when deciding to put them back in the oven to brown just a little more, don't forget them or they will turn out like this:

Good thing that because of the oatmeal, and thickness of the cookie they are still edible! But as far as Christmas cookies are concerned these are a little too done, and I'll likely make another batch at some point.

And as far as the versatility is concerned, if you're not big on raisins try adding one of these combinations:
- chocolate chips
- chocolate chips & walnuts (or pecans)
- dried cranberries
- or nothing, they make a great oatmeal cookie too!

And there you have it, day #1 in the Christmas Cookie Countdown is complete. And along with a recipe a day I will be sharing a few holiday baking tips, some simple wrapping ideas and other holiday fun! It's going to be a busy month, and guess what? Only 23 more days until Christmas! I can hardly wait :)
xox

Check out some of the other Countdown Contributors in the side bars (to the right) or click on the bio page to learn more.

Chewy Cinnamon Oat Cookies

Today I decided to bake some treats, which I eluded to a few days ago. While eating my breakfast (oatmeal and granola) this morning and deciding to make some oatmeal cookies; I realized how much I like eating and baking with oatmeal. It is a great addition to baking as it adds texture, moisture, and flavour; and it's good for you!


Chewy Cinnamon Oat Cookies

1/2 cup  butter, softened
3/4 cup  packed brown sugar
1           egg
1 tsp      vanilla extract
1 cup     flour
1/2 tsp   baking powder
1/2 tsp   salt
1 tsp      cinnamon
1 cup     quick cooking rolled oats

• Preheat oven to 350˚F. In a large bowl, beat the sugar with the butter until fluffy. Add egg and vanilla and mix well. Set Aside.
• In a medium bowl combine flour, baking powder, salt and cinnamon. Add oatmeal and mix.
• Add the dry ingredients to the wet, mix well.
  Spoon onto a greased cookie sheet, 1” apart. Use a fork dipped in cold water to press down (see pressed cookie in photo)
• Bake for approximately 9 minutes, or until edges are golden (*this is for chewy cookies, if you like your cookies crunchy bake for another 3-5 minutes, but watch they don’t burn!)
• Makes about 2 dozen. This recipe doubles well; but if you want three times the amount I suggest making a second batch. 
  
  

  

  A wonderful snack for afternoon tea

  
  

  

  A chewy favourite among my Newfoundland family!