I enjoy cooking, but baking is not something that I do much of. I usually say that’s because I don’t really enjoy baking, but that is not entirely true. After making breakfast, dinner, and snack most days, I just don’t have a lot of energy (or desire) left for baking. This is generally a good thing though, because that means we don’t have that many desserts around the house. However, lately I have found a way to get my desserts in…ahem, grocery store snack and frozen aisle…
I recently spent a week at my parents house, since my grandparents are visiting from Minnesota for a couple of months. (They’re scheduled to fly back this week, once again in the land of ice and snow.) Since I didn’t have my regular meal-making responsibilities, or any responsibilities for that matter, I went to town on baking.
First stop on my baking journey was a strawberry-lemonade layer cake, which turned out ok, but not great. (Part of it was because I believe I added too much flour. I told you, I am really not a baker and into all this precise measuring!) I photographed it for the blog just in case it was tasty, and baby girl was NOT happy that she had to wait to eat it. My mom was outside with her, and she managed to sneak one of her hands into the cake while my mom wasn’t looking.
|Isn’t that face just pitiful?|
Next I made some lemon brownies, which I also didn’t care for. I think my Grandma was the only one who ate those. Third on the baking list were these crispy coconut oatmeal cookies (Of course, there were a couple of boxes of brownie mixes somewhere in there too.)
Baking attempt #1: Meh
Baking attempt #2: Fail
Baking attempt #3: Hit!
When given the choice between soft and chewy or thin and crispy I usually don’t never choose crispy. In fact, I would have passed on this recipe entirely, but it came from Mel’s Kitchen Cafe of whose blog I eternally adore. She said she also is not a fan of thin and crispy but loved these cookies anyway, so I decided to give them a shot. After all, if Mel likes them I’m bound to as well.
Into the oven they went and out came thin and crispy cookies. (I did have to smash the cookie dough balls a bit for them to thin all the way in the oven. I was at my mom’s house though, so I’m sure I won’t have that issue in my own oven.)
I decided to wait to try them until they were completely cooled. You never can tell if a cookie is going to be crispy or not when it’s still hot and soft from the oven.
They were crispy, sweet, and sooooo good! I swear that they almost tasted like they had a bit of cinnamon in them, although they do not. I guess my taste buds must be a little off, but I loved them. If I hadn’t had to share, I think I would have eaten the whole batch. (This might explain why I made another batch of cookies the next night…)
Anyway, I’m sold on crispy, at least for these cookies. Give them a shot, I promise they’ll surprise your taste buds!
- 14 Tablespoons unsalted butter, softened
- 1 scant cup white sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup unbleached, all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups rolled oats
- 1/2 cup unsweetened, shredded coconut flakes
- In a large mixing bowl, combine softened butter and sugars. Using an electric mixer, beat for several minutes, or until light and fluffy. Add in egg and vanilla and beat until well mixed.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Slowly add into the butter mixture and stir just until combined. Fold in oats and coconut until mixed through.
- Using a cookie scoop, portion out dough onto a silpat or parchment-lined baking sheet. (If needed, lightly press down on dough so they make sure to spread amply. My mom’s oven needed this, mine doesn’t.) Bake in a preheated oven at 350° for 14-16 minutes, or until cookies are golden-brown around the edges. Let cool on baking sheet. Remove and enjoy with a glass of milk!