“Toasted Coconut Oatmeal Cookies – Day Seven Cookie Week 2018”

Okay, have you had your fill of Christmas cookies yet? Gnaww! I don’t know what it is about the holidays but I can continuously bake until I have no more ingredients to work with. Heck, I might even make a mad dash to the market. If you need to make that trip to the market, grab the ingredients for my Toasted Coconut Oatmeal Cookies – Day Seven Cookie Week 2018.

Toasted Coconut Oatmeal Cookies – Day Seven Cookie Week 2018

So, enjoy this buttery, crisp cookie with homemade toasted coconut, rice krispies, and old-fashioned oats. Add a finishing touch of white chocolate and a sprinkle of toasted coconut, it’s game on. Toasting your own coconut is a cinch and can be made ahead of time for other uses later on. No need to refrigerate however, do keep it in an air tight container. Just put coconut into a large skillet over medium-high heat. Stirring occasionally, it will take about 10 minutes to toast. Remove heat and pour onto a plate to cool. You’re all set with your own toasted coconut.

Toasted Coconut Oatmeal Cookies – Day Seven Cookie Week 2018

While I don’t mind working with chilled cookie dough, I like drop cookies, too. Meaning all you need to do is mix the dough and bake as desired. This cookie can be chilled for about an hour and roll into balls. The cookie will not be as flat if the dough is chilled while unchilled dough will produce flatter cookies. The taste remains the same no matter method used. That’s a winner in my book.

Toasted Coconut Oatmeal Cookies – Day Seven Cookie Week 2018

Kids will love this cookie because of the white chocolate. What am I saying, I love that little sweet touch because the white chocolate takes this cookie from delicious to insanely delectable. Don’t believe me, bake up a batch and one bite will have you drooling. This cookie bakes a relatively big batch and keep extremely well. Perfect for sharing…

Toasted Coconut Oatmeal Cookies – Day Seven Cookie Week 2018

I hope baking brings you all the joy and fun this holiday season of 2018. Cookies are everywhere and nothing says Merry Christmas more than a platter filled with beautiful and tasty sweet treats. Fun is had by all in the comfort of your kitchen creating and celebrating with friends and family. Leave a comment and #chowdownlowdown with pictures of your creations of Cookie Week 2018. I want to wish each of you a very Merry Christmas and Blessed New Year. Happy Baking!

Toasted Coconut Oatmeal Cookies – Day Seven Cookie Week 2018

 

Toasted Coconut Oatmeal Cookies

1 cup (2 sticks) salted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

1 cup vegetable oil

1 large egg

2 1/2 t. pure vanilla extract

1 t. cream of tartar

1 t. baking soda

3 1/2 cups unbleached all-purpose flour

2 cups sweetened flaked coconut, toasted, divided

1 cup rice krispies

1 cup old-fashioned oats

White chocolate bark, for decorating

Heat oven to 350 degrees. Toast coconut by adding to a dry non-stick skillet over medium heat. Stir occasionally to prevent burning and coconut becomes golden, about 10 minutes. Remove to a plate to cool.

Combine cream of tartar, baking soda, and flour in a medium bowl and set aside.

In bowl of stand mixer, beat together butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.

Add in vegetable oil, egg, and vanilla, mixing until thoroughly blended, scraping down sides of bowl as needed.

Spoon in half of flour mixture at a time, blending well after each addition. Stir in 1 cup coconut, rice krispies, and oats until evenly combined.

Scoop cookie dough by tablespoon to walnut-size balls onto parchment-lined cookie sheets, baking for 10 – 12 minutes until lightly browned. Remove to wire racks to cool completely.

Melt white chocolate and place a dollop in the center of each cookie and sprinkle with remaining toasted coconut. Let cookies stand 30 minutes for chocolate to set. Store in air tight containers.

 

Makes 5 to 6 dozen cookies.