Happy 2015!!! I know, I know, it's a little late for that, but oh my goodness, if I haven't been busy, I've been sick! A cold, flu, cough, sneezy, stuffy, you name it, I got it... Needless to say, I didn't get much done except make cakes in between while I was feeling good, thank goodness for that!
Obviously I've not done much in the blogging world, which is unfortunate, because that means I haven't been playing in the kitchen. {Insert Sad Face!} Once I started feeling better, I got that urge to make something, and that something was... COOKIES! I haven't made any for us at home in a while, being that I'll probably eat them all up (it's happened) and I had a bunch of ingredients leftover from the holidays. I always have almonds on hand, I found some shredded coconut, and I had extra chocolate chips from sales I had gotten... To me, that sounded a lot like a certain candy, and I just KNEW I had to turn these things into a cookie!
I LOVE oatmeal cookies, and that seemed to be the perfect base for these. They turned out chewy, coconuty, almondy, and chocolatey. Perfection!
Adapted from Quaker Oats Vanishing Oatmeal Cookie Recipe
Ingredients:
1 stick, plus 6 TBSP of butter, softened
3/4 cup firmly packed brown sugar, I used half light and half dark
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 TBSP molasses
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup sweetened shredded coconut (You may use a little more for more coconut flavor)
1/4 cup sliced almonds
3 cups Quaker oats (uncooked, I used quick 1 minute oats)
1 cup Hershey's Special Dark Chocolate Chips
Method:
1.) Heat oven to 350 degrees.
2.) Combine flour, baking soda, cinnamon, and salt in a medium bowl and set aside.
3.) Add the sugars (brown and granulated) to a large bowl and beat with a mixer until creamy.
4.) Add the eggs, vanilla, and molasses, and beat until combined.
5.) Add shredded coconut and sliced almonds. Reserve some for topping the cookies if desired.
6.) Add oats and chocolate chips. Mix well.
7.) Using a cookie scoop or tablespoon, drop onto an ungreased cookie sheet or one covered with parchment paper. I used a Silpat mat for one batch and parchment paper for another batch and they turned out beautifully either way.
8.) Bake for 8-10 minutes, cool for about 3 minutes on cookie sheet, then move them to a wire rack.
9.) Cool completely, though you are more than welcome to eat a couple of them warm if tempted. (I did and I don't regret it!)
I hope you enjoy! As always, I welcome your comments, questions, thoughts, and ideas!
Now go bake something and spread some YUM!
XOXO,
Diana
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