Sunday, 9 November 2014

Crispy 'n Chewy Oatmeal Cookies

I am not a self-proclaimed 'sweet tooth'.  Far from it, actually.  

I know, I know.  I bake an obscene amount of brownies, cookies, cakes and crisps but honestly I don't eat a whole lot of it.  Sure, I like the very occasional (I'm talking once every few months) bowl of ice cream and I won't say no to a donut (that's the Canadian in me, I suppose) or a slice of Black Forest Cake (my weakness) but overall I much prefer salty over sweet.  And thus ends the a short refresher of my 101 Things About Me.

For cookies, I adore oatmeal cookies (with or without raisins).  They're mildly sweet with a big kick of vanilla goodness.  Plus, if they are able to walk the fine line and be crispy AND chewy?!?  Well there's no stopping me sneaking 'just one more'.  

These cookies were a delight and perfect for the upcoming week's school lunches.  Nice and crispy around the edges but with a chewy centre. Cookie perfection.  If you're not a fan of coconut (like a few of my peeps are) don't fret. It only adds a wee bit of a nutty taste but without it I think this recipe would lack a little somethin' something'.


1 cup butter, softened
1 cup brown sugar, packed
1 cup white sugar
1 1/2 tsp vanilla
2 eggs
1 tsp salt
1 tsp baking soda
1 1/2 cups all-purpose flour
3/4 cup sweetened, flaked coconut
3 cups quick oats

Preheat oven to 350F.  Line two baking sheets with parchment paper and set aside.

In the bowl of your stand mixer (or in a large bowl if you're doing it by hand) combine the softened butter, brown sugar and white sugar.  Cream until light and fluffy.  Scrape down the sides of your bowl and add in the eggs and vanilla.  Continue to mix until the butter mixture is smooth.

In a medium bowl, combine salt, baking soda, flour, coconut and oats.  Mix well.  Slowly add the flour mixture to the wet mixture until all of the dry ingredients have been incorporated.

Using a medium scoop (I use my medium Pampered Chef scoop) drop balls of cookie dough onto one of the prepared cookie sheets.  Bake for 13-16 minutes or until the edges of the cookies are lightly browned and the centres are set.  Meanwhile, prepare the second cookie sheet with the next batch of cookie dough balls.

Remove cookies to a cooling rack to cool completely.  


Source: Inspired by Cookiesandcups.com (Crispy Chewy Oatmeal Cookies)

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