Leahs Crispy And Chewy Coconut Oatmeal Cookies Recipe

Fun easy chewy on the inside and crispy on the outside cookie will make you forget it can actually be healthy (ok healthier than say a chocolate dipped chocolate chip cookie) due to the oatmeal and optional raisins. I also add notes on how to make into a ‘chocolate’ version – see directions for that!

Baking these in a moderate oven at 325 degrees really helps these be chewy on the inside while still allowing the outside to crisp up. Great cookies for shipping and freezing and for any time of the day when you need a pick me up.

Ingredients:

1 cup all purpose flour
1/2 teaspoon each of baking soda and baking powder
1 teaspoon salt
1-1/2 cup old fashioned rolled oats (oatmeal)
1/2 cup butter (1 stick) unsalted
1 cup light brown sugar packed
1 jumbo/large egg (preferred) or 2 medium eggs
1-1/2 teaspoon pure vanilla extract
1 cup shredded coconut
1/2 cup toffee bits
1 cup raisins (optional)
2 tablespoons of cocoa powder or 2 oz melted unsweetened chocolate (if making chocolate version)
cookie sheets
parchment paper for baking (optional)
Preheated oven at 325 degrees
Hand or stand mixer
Cookie Cooling Racks

Directions:

Made these a couple of weeks ago and felt the need to make them again they were that good. So I have the ingredients coming to room temperature as I share this recipe. The photo is from when I made them a couple of weeks ago.
Remember to preheat oven at 325 degrees and you will be baking these from anywhere of 12 minutes to 15 minutes.
****OK Here we go!*****
Cream butter then slowly add sugar and once combined, turn mixer on high and allow the creamed butter and sugar mixture to slightly change in color (it will get lighter in color)
Add vanilla extract and egg and mix again for 2 minutes.
IF MAKING CHOCOLATE VERSION: Add cocoa powder (preferred) or melted unsweetened chocolate to mixer and stir in at this point.
Sift flour with baking soda, salt, and baking powder.
To dry mixture add oatmeal and stir till combined.
Add dry mixture to wet mixture, slowly with mixer at first to prevent a cloud of flour from creating.
Add coconut and toffee bits, mix in then add optional raisins.
Make spoonfuls and gently roll into round (if at all) and drop onto greased cookie sheets or onto parchment paper (which I prefer for easy removal and to help prevent any burning)
Place on middle shelf in preheated oven and set timer.
Check on cookies at 12 minutes, if they need a little more time, then bake till 15 minutes, but no more than that. They should have flatten slightly and have a light golden color.
Once out of the oven, let cookies set for one minute before removing from cookie sheets to cooling racks.
Let cool completely before freezing to ensure crispy and chewy factor.
Enjoy with Milk or your favorite beverage…

Leahs Easy Excellent Cookie Bars Recipe

Made these the other day, perfect recipe to have a young chef learn their first dessert since its almost 1 of everything. I had only one egg in the house, needed something in my tummy fast and this was the result: It’s chewy, crispy and super delicious. I say it serves 9, but frankly I would say three people with having seconds and thirds it’s that good!

Ingredients:

1 jumbo egg or 2 medium eggs
1 stick butter (I used unsalted)
1 cup flour
1 cup brown sugar
1 cup sweetened shredded coconut flakes
1 cup mixed semi sweet and milk chocolate morsels
1 teaspoon salt
1 teaspoon pure vanilla extract
1 good teaspoon baking soda
1 greased 8×8 pan
1 oven on 350 degrees preheated

Directions:

In mixer, beat butter, then add sugar till well creamed.
Add egg and vanilla and beat till fluffy.
Add flour, salt, baking soda and beat on slow till mixed, then beat on high for one minute, scraping down sides of bowl if needed.
Stop mixer, and add coconut and chocolate morsels. Start mixer slowly to incorporate remaining ingredients.
Batter will be think, so pour and spread into greased 8×8 pan, and place on middle rack in oven for 25 minutes.
Once pan is out of oven, take knife, and slice around edges so it cools away from edges of pan, slice while still slightly warm, then let cool.
Perfect for freezing, these keep super well in sealed container and excellent for going into camp lunch boxes!
Mine never made it to the freezer, let alone a sealed container!

Cinnamon Toast Milk Chocolate Morsel Cookies Recipe

Wanted something different for cookies today, and as we all have variations of chocolate chips cookies, here’s yet a new one: the raisins and cinnamon create that cinnamon toast taste factor, the little coconut add the chew factor, while the almond flavoring is strictly for adults – and milk chocolate morsels for everyone…

Ingredients:

1 – 7oz bag of milk chocolate chips
1 cup or less of sweetened shredded coconut
1 cup raisins
2 cups flour
1 teaspoon salt
2 sticks butter – at room temp.
2 eggs – at room temp.
3/4 cups brown sugar
3/4 cups white sugar
1-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon of pure almond extract
1 cup toasted blanched almond (optional)
1-1/2 teaspoon cinnamon
1/2 teaspoon ground clove

Directions:

Cream butter, then add sugar and beat till well combined.
Add eggs and beat till light and fluffy.
Add pure almond extract and mix once more.
Add flour, salt, baking powder, baking soda, cinnamon, ground clove and start mixer slowly at first, then at high speed to get everything mixed well.
At slow speed, add coconut, chocolate morsels, optional almonds, and raisins.
Put cookie batter in fridge for at least an hour to let chill.
Place spoon fulls 2 inches apart on greased cookie sheet.
Bake in well preheated oven at 350 degrees for 10-14 minutes.
Let sit on cookie rack for one minute before transferring to cookie cooling sheets. Serve up with milk and enjoy!
Keeps super well, perfect for the freezer to take out a few when you need them.