Five airports, two buses, one mini train, and a car ride later and we made it home! Exhausted, jet lagged, happy, sad and emotional. Great to get away and visit family for a month. A rare pleasure that we can easily take for granted. After living away from my family for 19 years now, growing older and understanding the things that really do matter, family hits top of the list. All that said, there is no place like home.
I will be back into regular postings as soon as I get over this jet lag, unpack, get back into the routine of every day life around here and see if I can remember how to cook! In the meantime here are some very simple oatmeal cookies that I made before the vacation NOT in the midst of exhaustion that will be the next few days.
Note: I usually drop my cookies from a teaspoon. You can easily make them bigger if you like, just increase the baking time by 1-2 minutes per batch.
These oatmeal cookies are soft and chewy. The coconut in the cookies adds to the chewiness. I think coconut and oatmeal are a great combination and it works really well in these easy cookies.
Drop cookies are the easiest cookies to make and there are a gazillion combinations that you can come up with. I usually make something different every time I make a batch. However, in this house Chocolate Chip Cookies are the favourite drop cookie. You could easily add chocolate chips to this recipe if you are a chocolate lover as well.
Oatmeal Coconut Cookies
Makes 36 / Prep time: 10 minutes / Cook time: 8 minutes (per batch)
3/4 Cup/85 grams butter
1 Teaspoon vanilla
1/2 Cup/100 grams brown sugar
1 Cup/60 grams dried coconut
2/3 Cup/60 grams oats
3/4 Cup/95 grams flour
1 Teaspoon baking soda
Preheat oven to 350 degrees F and have ready a large baking tray. No need to grease the tray.
In a medium bowl, combine the coconut, oats, flour, baking soda and salt. Mix to combine and set aside.
In a large mixing bowl, add the butter and sugar and mix on high speed for about 2 minutes. Add the egg and vanilla and mix for another minute. Add your dry ingredients and stir with a wooden spoon to combine. Drop by spoonfuls on your tray about 2 inches apart. Bake for about 7-9 minutes. Remove from oven and leave to cool on a wire rack. Repeat for remaining cookies.
Will keep for 4-5 days in an airtight container.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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