Alicia Kennedy, Food & Drink Writer

old blog

oatmeal-coconut cookies

Some people like cookies more than they like cake. These people are difficult to bake for on their birthdays, because such occasions demand cake. My solution, for Sareen's birthday, was to use cookies to decorate cake. I baked a three-layer carrot cake, slathered it in some almond-butter frosting, and coated it as much as possible in oatmeal-coconut-cookie crumbs, then surrounded it in mini-cookies. He surprised me by going to Dun Well Doughnuts and getting a dozen insanely delicious doughnuts. Their peanut butter and jelly is so intense yet balanced; their blueberry so lovely.  

These cookies are tied with salted-chocolate almond for the most popular of my staple recipes. You'll like them. This took a really long time for me to develop, for some reason, and every time I make it, I'm like, Who the hell came up with this? (Me.) It has morphed a lot, but this is where it is now, and, as I said, people are really into it. I like to make oatmeal cream pies with them, by piping in cinnamon-vanilla bean frosting

Soon I will do a very in-depth tutorial on coconut butter. For now, follow the instructions in the chocolate-chip cookie recipe (which was recently featured on Munchies!). Also, your yield will depend on what size you make them. You can comfortably get 20 big cookies, and double that for babies.

159 g butter
153 g flour
138 g sugar
75 g dark brown sugar
½ t vanilla
½ t coconut extract
1.5 T coconut milk
½ t baking soda
¼ t cinnamon
3 T arrowroot
100 g oats
100 g coconut flakes

1. Assuming you've made the butter, measure it out into the bowl of a stand mixer. In another bowl, measure the sugars, and drop in the extracts and coconut milk; set aside. In another, measure in your dry ingredients and whisk until they're all fluffy and combined. The oats and coconut go in their own bowl; you don't have to mix.

2. Cream the butter in the stand mixer on medium speed, then add the sugars, extracts, and coconut milk until it's a wet, tan mixture. 

3. Add the dry ingredients in two or three dumps. When it's all doughy, toss in the oats and coconut flakes and mix on low until they're distributed evenly throughout the dough.

4. Wrap the dough in plastic wrap and chill it in the fridge for 20 minutes or so. (You can also freeze it for ages, if that's what you feel like doing.) When the dough is firm and you're ready to bake, preheat the oven to 350. Roll the dough out between two sheets of parchment to about a quarter to half-inch thickness. Cut using your desired cookie cutter and place them on a parchment-lined cookie sheet. They don't need to be too far apart because they don't spread much, but still give them room to breathe.

5. For standard-size cookies, put the sheets into the oven for 6 minutes, then rotate the sheet and let them bake for another 6. If you're doing minis, they only need 6–8 minutes in there. You want them a nice golden brown. Let cool, and then eat 'em straight or make some cream pies!