part of the fun of baking for me is spending time pouring over my cookbook collection finding recipes i haven’t made yet or books that have been neglected for the latest hot release. this past sunday i spent my afternoon “off” baking from two of my favorite sweet eats cookbooks of all time. the complete magnolia cookbook and the hummingbird bakery cookbook. i had purchased these books years and years ago after having my first magnolia cupcake while visiting my college roomie during her semester in new york. i will never forget the way the sugar grains in the frosting gritted against my teeth. it was pure sugar overload heaven. i have hoarded every magnolia cookbook since then but the complete one pretty much has every recipe in it.
sunday i was craving oatmeal raisin cookies. i have been on a bit of a chocolate binge and i figured raisins are some version of fruit right? the original recipe…. had no raisins! but what i did find interesting is that it had coconut added. so hence the coconut oatmeal raisin cookies.
what i loved about these was they were not a soft cookie they turn out almost a little cracker like but still hold their cookie shape (no pancake effect here). a tip: make sure you pull your ingredients out of the fridge at least an hour before. the butter and eggs especially. i have made recipes from magnolia books before without following this step….it just doesn’t work.
so here is what you need.
1.5 cups all purpose flour
1tsp baking soda
1 tbsp cinnamon
1/4 tsp salt
1 cup unsalted butter, soft
1 cup packed light brown sugar
1/2 cup sugar
1 egg room temp
1 1/2 tsp vanilla
1 cup rolled oats
3/4 cup raisins
1 cup sweetened flaked coconut
1. ) preheat your oven to 375. combine the flour, baking soda, cinnamon and salt in a bowl and set aside
2.) in a mixer, cream butter and sugars together until just combined
3.) add the egg and vanilla to sugar mix and beat well until combined
4.) add the flour mix and beat until just incorporated
5.) add the oats, raisins and coconut.
6.) line a baking sheet with paper and roll dough into 1inch balls and place about 2-3 inches apart from each other.
7.) bake 12 minutes and remove from pan while hot to cool
WARNING: this dough…. don’t even start eating it it’s amazing….