Tuesday, July 7, 2009

Miriam's Coconut Oatmeal Cookies

Last week when I went strawberry picking with my friend Miriam, she made these cookies to add to our picnic lunch at the berry farm. They were so tasty, I of course asked for the recipe.

My husband loves oatmeal cookies, and since I hadn't baked for a while I decided to give these a try. They looked super simple and called for ingredients that I had ready to go in my kitchen. I made a few modifications (I can't help it!) and popped them in the oven. We had plenty to take to our home group that evening, and lots left over to snack on for the next few days. Although I'm pretty sure I ate about four with my afternoon tea, reading The Guernsey Literary and Potato Peel Pie Society.

The coconut gives these cookies a beautiful fragrance and well-rounded taste. The oatmeal, Jordan swears, keeps the cookies soft. There is just enough flour and egg to hold the two predominant ingredients together.

Miriam's Coconut Oatmeal Cookies
1 cup butter, softened (I prefer room temperature, so I leave the butter on the counter overnight or all morning)
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
2 cups oatmeal
1 cup shredded, unsweetened coconut

Heat oven to 350 degrees Fahrenheit.

Cream the butter and sugar together until smooth. Add the eggs and vanilla and beat until smooth. Add the flour, baking powder, and baking soda and stir until just combined. Add the oatmeal and coconut and stir until just incorporated.

Drop by tablespoonfuls onto an ungreased cookie sheet, leaving about an inch between each cookie, as they will spread a bit. Bake for 12 minutes, until the edges are just golden brown.

Eat warm with lots of cold milk.

Makes about 3 dozen cookies.

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