Okay, I may have added the “delight” bit on my own. Somehow “cookie” seemed to be underselling these babies.
I’m not sure when my mom happened upon this recipe, but she’s been baking it for as long as I can remember. While at first glance they might seem like pretty basic – dare I say, boring – cookies, they’re a great blank slate. As in they can hold their own without any embellishment, but throw a few chocolate chips their way…
or some salted toffee…
and you’ve just crossed the threshold into delight.
And let’s not discuss what would happen if we went ahead and added both.
These are a cinch to make, and keep for months in the freezer (emerging as delicious as they entered). The ratios of coconut to oatmeal can be varied without affecting the end product, depending on where one’s affections lay (for myself – go Team Oatmeal). My favourite thing about these cookies is the texture; they stay moist and chewy as long as they last on the counter. Which isn’t long in my house.
Chewy Coconut Oatmeal Delights
1/2 cup shortening
1 cup brown sugar
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon slat
3/4 cup coconut
3/4 cup oatmeal
Chocolate chips, Skor bits…or whatever other addition your heart might desire…in whatever quantity you see fit. 1:1 ratios of dough to chipits is perfectly acceptable. No judging here.
1. Preheat oven to 350°
2. Beat shortening and sugar until fluffy. Add egg and vanilla and stir until well mixed. Add flour, and remaining dry ingredients, combining just until mixed. Stir in chocolate chips or whatever fanciful ingredient you select.
3. Roll dough into 1 inch balls and place on an ungreased cookie sheet. Flatten slightly with a floured fork.
4. Bake cookies for 8-10 minutes, or until golden around the edges.
5. Allow to cool on baking sheet for 5 minutes and then move to a cooling rack.