chewy crispy coconut cookies

January 25, 2014 § Leave a comment

By baking world standards, I am a newbie to the art form. However, if I have developed one personal baking philosophy over the years, it’s this:

Every baker should have a solid cookie repertoire in their hands.

Why? Because…

  1. Cookies are (almost) foolproof
  2. It’s a known fact that raw cookie dough is good for the soul
  3. They are in and out of the oven in less than 15 minutes
  4. People will ask you for cookies and you will feel popular
  5. Cookies are happiness in the form of πr²

Really, it all boils down to this: Everyone loves cookies. Make cookies.

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I stumbled upon this particular recipe last year on AllRecipes when I was hit with a craving for something crispy and coconut-y. These were immediately added to my own cookie repertoire, and so the rule still stands: when in doubt, turn to allrecipes.com. Basically you crush up some cornflakes, throw everything together, and in 12 minutes you’ve got the crispiest, coconuttiest cookie you’ve ever tasted.

Feel free to add chocolate chips or any other mix-in your hungry soul desires. Some people might find this cookie a little on the sweet side, so adjust the sugar to your liking! You can also toast the coconut beforehand on the stove or in the oven if you prefer that flavor.

Or if you just want to eat a handful of toasted coconut, in which case, we wouldn’t judge you.

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Recipe:

(adapted from Melissa J’s recipe on AllRecipes)

1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup crushed cornflakes cereal
1 cup rolled oats (I use Quaker’s Old-Fashioned Oats)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/3 cups flaked coconut
1/4 cup chocolate chips, nuts, M&Ms, or other mix-ins (optional)

—————————————————————————

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal, coconut, and any other mix-ins and mix until combined.

Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

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