Thursday, January 31, 2013

In The Kitchen

It's been a very long time since I baked cookies, especially because I was sick before Christmas and didn't even get many Christmas cookies baked.  So over the weekend I spent a little time baking a batch  for Darrin and Kelsey.  I got to use her Kitchen Aid stand mixer - and fell completely in love with it!   The way it creamed the butter and sugar and then combined the egg into this lovely golden batter was glorious.   That machine has been added to my wish list for sure!

Since it's so cold and snowy up here today, I thought you might like to try making a batch of these for your cookie jar so I'm going to share the recipe, which I found on the Tasty Kitchen blog.

Coconut Oatmeal Chocolate Chip Cookies

These chocolatey-coconut delights are perfectly chewy and delicious. Beware, they will disappear from the cookie jar in a day, tops.
  • 1-¼ cup All-purpose Flour
  • ¼ cups (Rounded) Cocoa Powder, Unsweetened
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ⅛ teaspoons Salt
  • 6 Tablespoons Unsalted Butter, Room Temperature
  • 3 Tablespoons Coconut Oil
  • ½ cups Granulated Sugar
  • ½ cups Light Brown Sugar, Packed
  • 1 whole Large Egg
  • 1-½ teaspoon Pure Vanilla
  • 1 cup Shredded Coconut (unsweetened)
  • 1 cup Old Fashioned Rolled Oats
  • 1 cup Semi-Sweet Chocolate Chips


    Combine flour, cocoa powder, baking soda, baking powder, and salt; set aside.
    In an electric mixer, cream together the butter, coconut oil, and sugars. Scrape down the sides and then add the egg and vanilla; mix to combine. On a low speed, gradually add the flour and cocoa mixture, until incorporated. Add the shredded coconut and oats and mix. Add chocolate chips and mix until just folded in. The dough will be pretty solid. Form into balls about the size of a heaping tablespoon and place on a lined-baking sheet (with a Silpat or parchment paper).
    Bake at 350ºF for 11 minutes. Remove from oven and let cool for about 2 minutes more on the sheet, then remove and place on a cooling rack, or on an opened brown paper bag. Eat to your heart’s content. They are delicious!

    Cooking Notes:
    I doubled the recipe and made 60 cookies. The dough was very stiff and I added 2 Tbsps. milk to help it bind together.   I used a melon baller to scoop out the dough and then flattened the tops slightly so they would bake through.  The cookies are chewy and tender and I will be making them often!

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