I haven't posted a recipe in way too long. Don't you agree? So I thought it was time to finally post one for you all.
For Valentine's Day, my son wanted to give his class some of his favorite cookies. So here they are, what we call Toasty Oatmeal Cookies, aka Coconut Oatmeal Butterscotch Cookies. It's our little spin on a fabulous favorite Oatmeal Cookie recipe of my mom's. Enjoy!
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats
1-2 cups butterscotch chips
1 1/2 cups toasted coconut flakes
1. Toast your coconut! Spread evenly on a lightly sprayed (with cooking spray) cookie sheet at 350 degrees Fahrenheit. Bake in 2 minute increments (stirring in between) until toasted to your liking. I usually bake for about 6 minutes total time, because I like it a little crispy. Set aside. Turn the oven up to 375 degrees for it to preheat for the cookies.
2. In medium bowl, cream together the butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon and then stir into creamed mixture. Mix in the oats, butterscotch chips, and your toasted coconut.
3. Drop by teaspoonful onto ungreased cookie sheet, about two inches apart.
4. Bake 9-11 minutes, until edges are browned. They won't look all the way done, because they're not. Let cookies cool on the cookie sheet for 5 minutes (to finish baking), and then transfer to a wire rack to cool completely.
* The above is for super chewy, soft oatmeal cookies. You can bake for an additional 1-2 minutes in the oven for a crispier cookie as well, and they're just as yummy.
And there you have it - one of our family favorites! The toasted coconut adds just a little crunchy pizazz to make it a bit different. =0) The kids really love it. Do you like coconut? Do you have any recipes to share with coconut? I'd love to see some!