Perfectly Chewy Oatmeal Cookies

Grandmas oatmeal cookies. These are the be all end all of cookies for me. My all time favourite. There is no limit to how many of these cookies I could eat.

If ever I need a little comfort, this is the recipe I turn too. Warm from the oven with a cup of chai tea… there are few things more comforting.

This recipe makes the perfect base to add your favourite cookie additions; be it chocolate chips, nuts, toffee bits, dried fruit… take this recipe an dlet your imagination run wild.

Okay, so before I send you off with the recipe, we need to discuss just one thing, because these cookies have a secret ingredient – and that secret ingredient is coconut.

Now before you tell me that you don’t like coconut, let me first say that I too, am not a huge coconut fan – but please just trust me when I say, that it’s the coconut that makes these cookies so irresistible.

I often get people telling me that they “don’t like coconut” and asking me if they can omit it from the recipe. My answer to that is simple… you can, but I wouldn’t.

I mean, if you are allergic to coconut then yes – simply omit it from the recipe. However, if this is simply just a taste worry, trust me when I say, that you don’t even taste the coconut. It’s purely a texture addition that makes these cookies insanely crisp on the outside and chewy and delicious on the inside.

I wouldn’t mislead you. I would not lie to you. I’ll say it again, I myself am not a big coconut fan – but in these cookies it is the secret to their deliciousness.

That is all I have to say. I hope you make these, because I want them for you.

Happy baking <3

Perfectly Chewy Oatmeal Cookies

Makes: 30 small cookies

Things you need…
1 cup butter, softened
1 1/2 cups dark brown sugar
1 egg, room temp
2 tsp pure vanilla extract
1 cup shredded unsweetened coconut ** this is what makes these cookies so amazing
1 1/2 cups all purpose flour
1 3/4 cups large rolled oats
1 1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt

Optional Add-In’s
1 1/2 cups dark chocolate chunks or chocolate chips
1/2 cup toffee pieces
1 cup raisins
1 cup toasted pecans or walnuts

How to make…
Preheat oven to 350F degrees.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and dark brown sugar; beat on high until pale and fluffy – about 5-6 minutes, scraping down the sides of the bowl every so often.

Scrape down the sides of the bowl and add the egg and beat until fluffy. Add the vanilla and coconut; beat until combined.

In a small bowl, whisk together flour, rolled oats, baking soda, baking powder, cinnamon and salt. Add in two additions to the wet ingredients, beating on low speed until just combined.

At this stage you could leave the batter as is, or add in any additional options you want to add. Ex. chocolate chops, raisins, nuts… etc.

Using a cookie scoop, scoop your batter out into about 1 tbsp portions out onto your baking sheets leaving about 2 inches between each cookie. I usually put no more than 9 onto each tray.

Bake for 11-12 minutes or until the edges are golden and set. Remove from the oven and generously sprinkle with flaked sea salt, and place on a cooling rack to cool for at least 5 minutes before serving.

Make ahead tip: I usually bake off 1 tray of cookies and then place the rest of my cookie dough balls in a freezer bag, and they can be stored in the freezer for 2-3 months. When you are ready to bake them off, you can bake them from frozen, but you will need to add additional bake time – probably 4-5 extra minutes.