Coconut Pecan Oatmeal Cookies

Tags

baking, coconut, cookies, dessert, oatmeal, pecan

I am not normally a baker. It requires too much exactness for my preference. I like to be able to dabble and change and play with the flavors. It changes the chemistry though. Which means cakes flop, caramels are runny, and breads are rock solid. It seems like I can manage cookies, however. These cookies are fantastic! The texture is chewy; the flavor buttery and delicious. The only slight change I might make is to add cinnamon to the next batch. But I won’t have any trouble eating this batch!

Coconut Pecan Oatmeal Cookies (from the Food Network)
2 sticks salted butter, at room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 cups old-fashioned oatmeal
1 cup chopped pecans
1 cup unsweetened grated coconut

Preheat oven to 375 degrees. In a stand mixer, cream together butter and sugars. Add eggs and vanilla; mix well. In a separate bowl, mix together the soda, baking powder, salt, and flour. Mix into the wet ingredients until just incorporated. Stir in the oats, pecans, and coconut. Place tablespoonfuls of the dough onto ungreased cookie sheets. Bake for 10 minutes, until lightly browned. Allow the cookies to cool for a couple of minutes before removing to cooling racks. Makes 40 cookies.

Pumpkin Pie Oatmeal

Tags

breakfast, cinnamon, gluten free, oatmeal, pie, pumpkin

My husband eats oatmeal all the time but I am normally a little put off by it. This Southern girl prefers cheesy, buttery grits. Who wants grayish, lumpy mush for breakfast when you can have savory, deliciousness instead?! This recipe may have changed my mind about oatmeal. I love the explosion of flavor in this recipe. It is filling and so easy to make, which makes it especially great for busy work mornings. If I like this oatmeal, I wonder if there are other possible combinations in my future?

Pumpkin Pie Oatmeal (A variation of this recipe from the Undressed Skeleton)

• 1/2 cup quick oats
• 1 cup water
• 1/4 cup almond milk
• 1/2 cup pumpkin
• 1/8 cup brown sugar
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• Chopped pecans

Mix the oats and water together. Microwave for 2 minutes. Stir in almond milk and pumpkin until creamy. Stir in the brown sugar and the spices. Top with chopped pumpkins.