“Coconut Oat Flake Cookies”

Okay, so I’ve got my fall baking groove on and baked these delicious cookies to celebrate birthdays for my coworkers again this month. Delicious, crunchy chewy all in one bite. I have adapted a recipe found in a magazine while waiting in the doctor’s office. Can’t for the life of me remember the magazine because I scribbled it on a piece of paper in my purse. Imagine that…very dangerous when you have to wait to long. So this weekend I whipped up two batches of Coconut Oat Flake Cookies. That’s 12 dozen cookies. If you’re baking them for you and your family one batch is sufficient but it’s the perfect recipe when you need lots of cookies for a party, potluck or a holiday cookie swap.

Coconut Oat Flake Cookies

Did I mention how delicious these cookies are? Believe me you won’t be able to eat just one. Kids will enjoy the chewy crispy texture not to mention the sprinkling of powdered sugar used after baking. All kids love this white snowy sugar – just look at their faces. Most kids are a fan of cookies anytime and these Coconut Oat Flake Cookies are no exception. Perfect for your cookie jar in easy reach of little hands. However, we adults will think these babies are pretty terrific, too.

Coconut Oat Flake Cookies

When making these cookies make sure your butter is softened at room temperature. The butter must be soft or your cookie dough will be crumbly and you will need to knead dough together before rolling into balls. This does keep the cookies from flattening as directed in the recipe and from spreading out while baking. The taste is the same but cookies will be thicker. I happen to prefer the softer dough. Next add in sugars then egg, oil and vanilla until thoroughly combined. Blend in flour mixture just until mixed and stir in oats, coconut, cornflakes, and pecans.

This process is much easier if using a stand mixer to make these cookies because the dough is relatively heavy. Use ungreased cookie sheets to place and bake cookie balls. Flatten cookies with a flour-coated fork. Baking them 3-inches apart is optimal because of spreading while baking. Make sure to let Coconut Oat Flake Cookies cool a minute or two before removing to wire rack. They are too soft to remove right away. When cool sprinkle with powdered sugar if you desire. One delicious cookie has been achieved and everyone will thank you.

Coconut Oat Flake Cookies

Enjoy the beginning of the Fall baking season. Share your thoughts and pictures of your creation of my Coconut Oat Flake Cookies @michelleheyden or #chowdownlowdown. Have a great day!

Coconut Oat Flake Cookies

 

Coconut Oat Flake Cookies

2 sticks (1 cup) unsalted butter, softened (must be soft at room temperature)

1 cup granulated sugar

1 cup packed light brown sugar

1 large egg

1 cup vegetable oil

1 ½ t. vanilla extract

3 ½ cups unbleached all-purpose flour

1 t. baking soda

1/2 t. kosher salt

1 cup rolled oats

2 cups cornflakes, crushed

1/2 cup packed sweetened flaked coconut

1/2 cup pecans, chopped

Confectioners’ sugar, optional for sprinkling

 

Heat oven to 325 degrees. Whisk together flour, baking soda, and salt; set aside.

 

In a large bowl of electric mixer, beat butter for about 30 seconds on high-speed until creamy. Add in sugars, beating until combined and scraping down sides occasionally.

 

Beat in egg, oil and vanilla extract until combined, about 2 minutes. Gradually add in flour mixture until blended and then slowly stir in oats, cornflakes, coconut and pecans until just combined.

 

Drop walnut size balls of dough (1 1/4″) onto ungreased cookie sheets about 3-inches apart. These cookies will spread. Flatten cookie dough balls with a fork.

 

Bake cookies for 12 – 13 minutes until lightly golden brown. Cool on cookie sheet for about 2 minutes and remove to wire rack to cool completely. Sprinkle cookies with confectioners’ sugar if you desire once cooled and before serving.

 

Makes about 6 dozen cookies.