A good cookie is easy to come by, but an incredible cookie is an uncommon gift. What better treat is there than homemade cookies? My family loves coming home to the house filled with the scent of fresh-baked cookies. Two of their favorites are chocolate chip and oatmeal cookies. This recipe is the perfect hybrid of both and boy, do they love them! My secret ingredient – Coconut. Just a little hint of it just takes the flavor of these cookies to another level. It’s optional but try it! You won’t be disappointed! If you enjoy these, my Chocolate Chip Oatmeal Cookie Bars are the perfect traybake to add to your oatmeal cookie repertoire.
Step By Step Instructions
Combine the flour, oatmeal, salt, baking powder, baking soda and coconut together. Drop cookies spread when baking. The warmer the fat is when baked, the more the cookie spreads, resulting in a thinner, crisper cookie. Another way to achieve a crisper bottom is to use a dark-colored cookie sheet. Darker pans result in a darker cookie. For A Chewier Cookie If you like a chewier cookie, refrigerate the dough for at least 30 minutes before baking. Cooler fat spreads less resulting in a thicker, chewier cookie. Oven Temperature A lower oven temperature and longer bake time give a crisper, thinner cookie, A higher temperature and shorter baking time yield a softer, thicker cookie. If you like your cookies a certain way, you can play with oven temperatures to achieve your desired result. Cream the butter and sugar. Beat the egg and vanilla together. Mix the egg mixture into the butter and sugar. Mix in the dry ingredients by hand to prevent the cookies from turning out dry or cake-like. Cover the dough and refrigerate for around 30 minutes. Using an ice cream scoop, drop the batter onto a prepared baking tray. Leave enough room around each mound to allow for spreading. Bake for around 20 to 25 minutes. Enjoy every last bite! Update Notes: This post was originally published in March of 2017, but was republished with all new photos, step by step instructions and tips in April of 2018. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
