Coconut Oatmeal Cookies


I have always enjoyed all things coconut, so one night while browsing cookie recipes because I had a craving for something sweet I found these and knew I HAD to try them.  Besides the use of both coconut and coconut extract, both already promising for a very Coconutty cookie, I was intrigued by the use of coconut oil in place of butter.  Having read my fair share about the benefits of coconut oil both for the outside and inside of your body I was really excited about these.

These cookies are so incredibly good!  Not only do they deliver on coconut flavor, but the oil makes them so “buttery” without butter!  And you can’t help but feel like you’re doing something good for your body by indulging in one.. or two… or three!  They have a nice soft, but chewy texture.  I used walnuts, and really liked the combination, I just might add a few more next time.  If you go with the written instructions you’ll yield a lot of cookies out of this, and because there are so many the walnuts just seemed sparse in some.

Rather than scoop my dough onto cookie sheets, I actually rolled them into balls and then lightly pressed them flat onto the sheet which gave me better looking cookies.  This is especially nice if you plan to give some away.

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Coconut Oatmeal Cookies

Ingredients :

  • 2 3/4 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 1 cup coconut oil (measured solid) melted
  • 2 large eggs
  • 2 tsp. vanilla extract (or coconut extract, or do half and half which is what I did)
  • 1 cup shredded sweetened coconut
  • 1 cup old fashioned oats
  • 2/3 cup chopped walnuts (can also use pecans, sliced almonds, or macadamia nuts) optional

Directions :

  1. Preheat oven to 350° F.  Line a baking sheet with parchment paper or a baking mat.  Set aside.
  2. In a mixing bowl, mix together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together granulated sugar, brown sugar and coconut oil until fluffy.  Mix in the eggs and extract.
  4. Slowly add the dry ingredients to the wet and mix until just combined.
  5. Fold in the shredded coconut, oats and nuts.
  6. Scoop about a Tablespoon of dough at a time and place onto the prepared cookie sheets.  Bake for about 10 minutes or until very lightly golden.  Let cool for 2-3 minutes on the sheet before moving to a rack to cool completely.
  7. Store in an air-tight container.

Recipe from eat.drink.love

Published in: on May 30, 2015 at 2:17 pm  Comments (2)  
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Macadamia Nut White Chip Pumpkin Cookies


A couple weeks ago, in my excitement over the Fall Season, I bought one of those little recipe booklets you find by the check-out line at your grocery store.  This one was all about Pumpkin!  After quickly thumbing through it I was certain I would try enough of the recipes to make it worth the little splurge…. and THIS was definitely first on my list!  I love white chocolate macadamia nut cookies, so the addition of pumpkin had me drooling just thinking about it.

The verdict… AMAZING!  Like maybe my favorite cookie ever now.  I would say these cookies are dangerously good…. because one day I think I actually ate like 7-8 of them!  They did not last long in my house….  I can never bring myself to make cookies as small as suggested, so I got about 3 dozen out of this recipe.

I did run into a little issue… or maybe not, but it wasn’t what I was expecting.  I thought they would be more cookie-ish I guess, but the texture of mine turned out much softer and more like pumpkin bread.  I even baked them slightly longer than suggested trying to make sure the centers were set up because I could tell they were so soft.  Once I accepted that they weren’t going to firm up however, and embraced the pumpkin bread texture of them I honestly couldn’t have been happier.  I LOVE pumpkin bread lol.  It just made for a harder time storing them without being able to stack them up.  If I had to guess, and I am no expert on the science of baking, I would say there is just too much butter and pumpkin, and not enough flour to get that cookie texture, but as I said I wouldn’t say it was a flaw, just something to be aware of perhaps.

This is definitely one I will make every year to ring in Fall, and I may even share some of them…. maybe.

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Macadamia Nut White Chip Pumpkin Cookies

Yield : 3 dozen

Ingredients :

  • 2 cups all purpose four
  • 2 tsp. ground cinnamon
  • 1 tsp. ground cloves
  • 1 tsp. baking soda
  • 1 cup (2 sticks) butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
  • 2 cups white chocolate chips
  • 2/3 cup chopped macadamia nuts, or walnuts

Directions :

  1. Preheat oven to 350° F.
  2. Combine flour, cinnamon, cloves, and baking soda in a small bowl. 
  3. Beat butter, granulated sugar, and brown sugar in a large mixer bowl until creamy.  Beat in pumpkin, egg, and vanilla until well blended.
  4. Gradually beat in flour mixture.  Stir in chocolate chips and nuts.
  5. Drop by rounded tablespoonful onto greased baking sheets (or lined with parchment paper); flatten slightly with back of spoon.
  6. Bake for 11 to 14 minutes or until centers are set. (Read above).  Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Recipe from Pumpkin recipe booklet

Published in: on September 28, 2014 at 5:17 pm  Leave a Comment  
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Day 124 : Soft Chocolate Chip Cookies


I have tried many chocolate chip recipes, some good, and some not so good.  These are definitely among the good ones!  I love that they  have that slightly crisp exterior while remaining soft in the center.  The pudding is the trick.

I’ve made these before and used half chocolate chips, half peanut butter chocolate chips, and added walnuts and that was great.  Today I wanted to keep them simpler because I have a kid allergic to peanuts, and I didn’t want to take a chance on the walnuts since I was letting my youngest enjoy them as well.  I went with half bittersweet chips, and half mini milk chocolate chips.  You can use whatever you like and the next time I am thinking of adding toffee bits even.

I find the 12 minute mark to be just about right in my oven.  You want to pull them out before they get too brown.  They should be just turning brown around the edges and on the underside.  I have a small ice cream scoop type thing that works perfectly for dropping cookies and I get almost 4 dozen out of this recipe that way.  I prefer to do one sheet in the oven at a time so they cook evenly, so it takes a little longer but you can certainly do two sheets at a time and that is what I will list in the recipe as far as time to make.

Soft Chocolate Chip Cookies

Serves : 43-46 cookies                     Time to make : 35 minutes

Ingredients :

  • 2 1/4 cup all purpose flour
  • 1 tsp. baking soda
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1 (small) pkg instant vanilla pudding
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 2 eggs, lightly beaten
  • 2 cups chocolate chips

Directions :

  1. Combine flour and baking soda and set aside.
  2. In a large bowl beat together brown sugar, sugar, pudding mix, shortening, butter, vanilla and almond extracts.
  3. Mix well.
  4. Add eggs and mix well.
  5. Beat in flour mixture.
  6. Stir in chocolate chips
  7. Drop by rounded teaspoonful and bake 10-12 minutes in a preheated 350 degree oven.
  8. Let cool for a couple minutes before moving to a wire rack to cool the rest of the way.

someone liked them very much!

Published in: on May 5, 2011 at 8:36 pm  Leave a Comment  
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Day 95 : Healthy Banana Drop Cookies


I had a bunch of ripe bananas on the counter, and figured rather than freeze them or let them go to waste I would just make some cookies.  We’ve had these before and we LOVE them.  They remind me a lot of a muffin in many ways, but they are chewy, and bursting with flavor.  The added benefits of the healthy wheat germ and oats is just icing on the cake because when eating these you don’t feel like you are eating “healthy food”.

They are very simple to make.  I like to process my oats in the food processor, and then once I have added all the dry ingredients in the bowl and mixed them I put it all back in the processor to incorporate the butter.  Then I just pulse it a few times until I get the right consistency.  I usually have Sunny D on hand so that’s what I use for these, but just use any type of orange juice you have.  They may not be the prettiest cookies, but I assure you they are one of the best!

Healthy Banana Drop Cookies

Serves : 24 cookies                  Time to make : 40 minutes

Ingredients :

  • 1 1/2 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup wheat germ
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 tsp. cinnamon
  • 5 T. butter, softened
  • 1 1/2 cup banana, mashed
  • 1/4 cup orange juice

Directions :

  1. Spray cookie sheets with non-stick spray and lightly dust with flour.
  2. In a blender or food processor grind the oats until fine.
  3. In a large bowl combine the oats, flour, sugar, brown sugar, and cinnamon.
  4. Using a pastry blender or knives (or in the processor as I mentioned above) incorporate the softened butter into the dry ingredients until coarse crumbs form.
  5. In a separate bowl mash bananas and orange juice together, then add to your dry ingredients and stir to combine.
  6. Cover and chill dough for 20 minutes in the freezer.
  7. Preheat oven to 375 degrees.
  8. Drop dough by teaspoon fulls 1 1/2 inches apart on prepared cookie sheets and bake about 10 minutes until light golden brown.  I find it takes a few more minutes if I do both sheets at once.
  9. Allow to cool for a couple minutes before moving to a cooling rack to cool completely.

 

  • 1 1/2 cups rolled oats
  • 1/2 cup flour
  • 1/2 cup wheat germ
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 5 tablespoons margarine, softened
  • 1 cup mashed banana (about 1 1/2 large bananas)
  • 1/4 cup orange juice