GRANDMOTHER'S OATMEAL COCONUT COOKIES
My grandmother used to always have these cookies when we went to visit. They are the best oatmeal cookie you'll ever eat.
Provided by JULES2JEWELS
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 50
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
- Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
- Drop cookie dough by teaspoonful onto baking sheets.
- Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 16.7 g, Cholesterol 13.9 mg, Fat 3.5 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 85.9 mg, Sugar 11.1 g
OATMEAL-COCONUT SAMMIES
Steps:
- For the cookies: Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Sift together the flour, baking soda, cinnamon, salt, allspice and cloves in a medium mixing bowl and set aside.
- Cream the butter and both sugars in the bowl of a stand mixer fitted with a paddle attachment (or a large mixing bowl if using a hand-held mixer) on medium speed until light in color, 3 to 5 minutes. Add the eggs and vanilla, and beat until fluffy, 1 to 2 minutes. Mix in the oats until just combined.
- Add the dry ingredients in thirds until just combined, for no more than 2 minutes. Sprinkle in the toasted coconut and raisins and stir until just combined.
- Scoop the dough onto the prepared cookie sheets with a large ice cream scoop, leaving 1 inch between each cookie to ensure even baking. Lightly tap down each cookie with the palm of your hand and sprinkle with just a pinch of turbinado sugar. Bake for 8 to10 minutes in the middle of the oven, rotating the sheet half way through the baking time for even doneness.
- For the filling: Cream the butter on medium speed until light and fluffy, 2 to 3 minutes. Add 1 cup of the confectioners' sugar, milk and vanilla, and mix on low speed until smooth and creamy, 1 to 2 minutes. Add the second cup of sugar while mixing on low speed until the filling reaches the desired light and fluffy consistency, 2 to 3 minutes.
- To sandwich the cookies: Put a dollop of filling (about 1 tablespoon) on the bottom of one cookie and place the other cookie right side up on top. Repeat with the remaining cookies.
SWEET COCONUT OATMEAL
Oatmeal is only as exciting as the stuff you put into it, since it's boring on its own. This dish is sweet and creamy, a tad exotic, and the kids will love it. If you want, prepare it the day before, refrigerate, and reheat in the microwave. Enjoy!
Provided by dalliance
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 25m
Yield 3
Number Of Ingredients 6
Steps:
- Bring coconut milk to a gentle boil in a small saucepan over medium-low heat. Stir in oats and honey; lower heat and simmer until milk has mostly been absorbed, about 15 minutes.
- Sprinkle coconut flakes, brown sugar, and cinnamon into oatmeal. Cook until oats are creamy and flavors are combined, about 5 minutes.
Nutrition Facts : Calories 489.7 calories, Carbohydrate 44.8 g, Fat 34.6 g, Fiber 5.9 g, Protein 6.8 g, SaturatedFat 29.5 g, Sodium 24.6 mg, Sugar 21.1 g
OATMEAL RAISIN WALNUT COOKIE SANDWICHES
Provided by Valerie Bertinelli
Categories dessert
Time 2h30m
Yield 16 sandwich cookies
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment paper.
- For the cookies: Toss the raisins in the warm rum or water and let soak at least 10 minutes then drain.
- Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a medium bowl.
- Beat the butter, brown sugar and granulated sugar together in a large bowl with an electric mixer until light and fluffy. Beat in the eggs and then the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats, walnuts and the drained raisins.
- Scoop rounded tablespoons of the batter onto the prepared baking sheets, about 2-inches apart. Bake, rotating the position of the pans halfway through, until golden brown around the edges, about 14 minutes. Cool on the pan for 5 minutes then transfer to a rack to cool completely.
- For the filling: Add the cream cheese and butter to a large bowl. Use a hand mixer to cream them together. Gradually add the powdered sugar, while mixing, scraping down the bowl as necessary. Once incorporated, add the vanilla and beat to incorporate. Fold in the shredded coconut by hand.
- To assemble cookie sandwiches: Scoop a tablespoon of filling onto the flat side of a cookie. Take another cookie and place it on top of the filling, flat side-down, to create a sandwich. Continue with the remaining cookies and filling. Wrap and refrigerate until ready to serve.
COCONUT OAT COOKIES
These chewy cookies have been a family favorite for years. The pecans provide a crunchy contrast to go along with all that chewy goodness!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 325°. Cream butter, brown sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine next five ingredients; add to creamed mixture and mix well. Stir in coconut., Shape into 1-in. balls. Place 2-1/2 in. apart on greased baking sheets (cookies will spread). Place pecan half in the center of each cookie and push down slightly. Bake 14-16 minutes.
Nutrition Facts : Calories 244 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 278mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
CRISPY OATMEAL COCONUT COOKIES
Anything is possible when you're baking with Betty, so take your favorite oatmeal and crisp rice cereal and give a breakfast staple a sweet cookie change up. These oatmeal coconut pecan cookies are packed with flavor and a delightfully light and crispy crunch! They are thin but not too thin, slightly soft in the center with crispy edges and their texture is perfect for dipping into a glass of cold milk. This recipe is simple to make with no rolling or shaping required, just make sure to measure each of your ingredients carefully. We suggest doubling the recipe since we haven't met anyone that only eats one of these light and flavor-filled oatmeal coconut cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray cookie sheets with cooking spray.
- In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
- Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
- Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 80, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg
OATMEAL CHOCOLATE COCONUT CHEWY
A chewy oatmeal cookie with chocolate chips, shredded coconut, and chopped nuts. Great with or without nuts and coconut.
Provided by Woody Broadhurst
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips. walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.
- Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.
- Cool for 1 minute on the cookie sheet and then remove to wire rack. Cool completely and then store in tightly sealed container.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 32.4 g, Cholesterol 28.7 mg, Fat 13.7 g, Fiber 2.2 g, Protein 3.5 g, SaturatedFat 7 g, Sodium 140.9 mg, Sugar 19.6 g
CHEWY OATMEAL COOKIES WITH COCONUT
When our family gathered at my aunt's summer home on Mackinac Island a few years back, she pulled out her tried-and-true recipe and made these wholesome cookies. I think of her and that memorable vacation every time I make these for my own family.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in remaining ingredients. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 158 calories, Fat 8g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 189mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
HEALTHY COCONUT OATMEAL
A fast and healthy breakfast cereal or high-energy snack. Oatmeal made with coconut, raisins, cranberries, walnuts. Brown rice can be used in place of oatmeal.
Provided by BMARYGREEN
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 63.1 g, Cholesterol 2.3 mg, Fat 10.4 g, Fiber 5.1 g, Protein 11.6 g, SaturatedFat 2.5 g, Sodium 211.8 mg, Sugar 36.5 g
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