But these oatmeal cookies are a delight! The edges are crisp. The centers soft, chewy and moist. The flavor!!!! Even my grandson preferred these oatmeal coconut cookies over the Ghiradelli Triple Chocolate Brownies that were his other dessert option.
I made some slight changes to FarmGirl Fare’s recipe. I changed the brown sugar to coconut sugar (to lower the glycemic index a bit) and used raw sugar instead of regular granulated sugar.
Did I mention before that these cookies are fabulous tasting?. I look forward to trying some of FamGirl’s other recipes. She has some very helpful advice regarding the making of these cookies which I have eliminated here so, check out her site:
Oatmeal Coconut Cookies - makes about 3 dozen.
1 cup (2 sticks/8 ounces) salted organic butter, melted
1 cup organic coconut sugar
1/2 cup organic raw cane sugar
2 teaspoons pure vanilla extract
2 Tablespoons organic milk (or more, see note above)
2 large farm fresh eggs
1½ cups organic all-purpose wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups organic rolled oats (sometimes called old-fashioned oats; NOT instant or quick cooking oats)
1 cup unsweetened shredded coconut
Heat the oven to 350 degrees. Line a heavy duty baking sheet with unbleached parchment paper (when I bake cookies, I just use the same piece of parchment for the entire batch).
Melt the butter and place it in a large mixing bowl.
Using a large rubber spatula, stir in the coconut sugar and raw sugar. Add the vanilla, milk, and eggs and stir until well combined.
In a bowl mix the flour, baking soda, salt, and cinnamon together. Add to the wet ingredients and stir until blended. Stir in the oats and coconut.
Using a 1½ Tablespoon round scoop, drop the cookies onto the prepared baking sheet (12 cookies per sheet – they spread out while baking).
Bake until golden brown, about 13 to 15 minutes. Transfer the cookies to a wire cooling rack. Store in an airtight container for two to three days or freeze.