Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup old-fashioned oats
- 1 cup sweetened shredded coconut
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
4. Add the egg and vanilla extract to the butter mixture and beat until well combined.
5. Gradually add the flour mixture to the butter mixture and beat until just combined.
6. Stir in the oats and coconut until well combined.
7. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until the edges are lightly golden brown.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Per serving (1 cookie):
Calories: 140
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
Sodium: 105mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 10g
Protein: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
- Unsweetened shredded coconut can be used instead of sweetened shredded coconut.
Variations:
- Add 1/2 cup chopped nuts, such as pecans or almonds, to the dough.
- Add 1/2 cup chocolate chips to the dough.
- Add 1 tsp cinnamon to the flour mixture for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened before beating it with the sugar to ensure a smooth and creamy texture.
- Don't overmix the dough to prevent tough cookies.
- Use a cookie scoop or spoon to ensure even-sized cookies.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to prevent them from breaking.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5-7 minutes or until warmed through.
Presentation ideas:
Arrange the cookies on a plate or platter and sprinkle with shredded coconut or dust with powdered sugar.
Garnishes:
Shredded coconut, powdered sugar, or chopped nuts.
Pairings:
Serve with a glass of cold milk or a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit, such as berries or sliced apples.
Troubleshooting advice:
- If the cookies are spreading too much, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
- Make sure the eggs are fresh and not expired.
- Wash your hands and all utensils before and after handling food.
Food history:
Oatmeal cookies have been a popular treat since the early 1900s. The addition of coconut adds a tropical twist to this classic cookie.
Flavor profiles:
Sweet, nutty, and coconutty.
Serving suggestions:
Serve the cookies as a snack or dessert.
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