Okay, stop what you are doing and make these. Trust me. You will be very happy you did.
You don’t even need a mixer. Just a bowl and spoon. So definitely no excuses.
I like putting Heath Milk Chocolate Toffee Bits in these cookies. It makes it like a candy bar in a cookie. You could do chocolate chips or raisins as well. But you don’t have to add any chocolate or raisins, they are great just plain.
TIP: Bake them until golden and just about done, but still gooey in the middle (it’s okay!) When they cool, the insides will be nice and soft.
Chewy Coconut Oatmeal Cookies
yield: about 2 dozen cookies
- 1 stick unsalted butter, melted
- 2/3 cup Brown Sugar
- 1 Egg
- 1 tsp Vanilla Extract
- ½ tsp Salt
- ¾ cup whole-wheat pastry flour
- ½ tsp Baking Soda
- ½ tsp Ground Cinnamon
- 2 cups rolled oats
- ¾ cup unsweetened Coconut
- 1 cup Heath Toffee Bits (or you could add chocolate chips or raisins)
- Sugar in the Raw, for topping
- Preheat oven to 350 degrees
- Melt your butter in a large bowl. Add the brown sugar and stir until very smooth. Add the egg and extract and continue to stir until very smooth and lump free. Add the salt and stir, set aside.
- In a separate bowl combine the flour, baking soda and cinnamon. Add to the butter mixture and stir together until combined and lump free.
- Add the oats, coconut, and toffee (or whatever mix-in you want) and stir until completely combined and all the oats are coated.
- Let dough sit in the fridge for at least one hour.
- Scoop cookies on sheets, sprinkle the top of each cookie with a little bit of ‘Sugar in the Raw’ or any raw sugar.
- Bake cookies for 9 – 10 minutes, rotating the sheet half way through the baking. This will insure even baking!
- Let cool on the cookie sheets for a few minutes before transferring to a wire rack.
Click Here If you love coconut in cookies as much as I do… :)