Coconut Oatmeal Cookies

By now I’m sure you’ve probably participated in whatever cookie exchange you had planned for the holidays, but don’t let that stop you from making these yummy coconut oatmeal cookies. This is the recipe I contributed to Bird’s Party magazine and I’m sharing the recipe with you PLUS a little bonus. Set aside some time this week to put these together – you probably have the ingredients already!

Oatmeal Coconut Cookies

  • 1 stick of butter (1/2 cup), melted
  • 3/4 Tablespoon Light Corn Syrup
  • 1 cup old-fashioned oats, uncooked
  • 1 cup light brown sugar, firmly packed
  • 1 cup sweetened flaked coconut
  • 1/2 cup all purpose flour

Pre-heat oven to 350 degrees.

Combine oats, brown sugar, coconut, and flour until well blended.

Add corn syrup and melted butter, and mix well until batter is moist throughout.

Scoop and roll dough into small balls and place 2 inches apart on baking sheet. Slightly flatten dough balls and bake for 8 to 10 minutes.

Let cool slightly on baking sheet before transferring to cooling rack.

Makes 2 dozen.

I ended up getting a little bonus out of this project. You see the first batch I made I realized I only had 3/4 of a stick of butter {What?!!} but I had already gotten started because I ALWAYS HAVE BUTTER IN STOCK. I decided to proceed with the butter I had which left the dough a little more crumbly than it would be otherwise. I rolled my cookies and baked them and had quite a bit of crumbly dough at the end that I couldn’t roll together because it wouldn’t stick together. I decided to just spread it all out on the baking pan and bake as usual. I ended up with this AMAZING crumb topping that was perfect over ice cream {or eaten by the handful}.

The cookies from the first batch turned out fine too, and were certainly crunchier than the 2nd batch I made following the proper measurements above. So whichever way you do it, this is a great cookie recipe. I think I may even prefer the 1st batch because I like crunchy cookies.

Have a great day!

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