Crunchy, coconuty, delicious, what more can I say.
I don’t talk about failures very often because I don’t have a lot of them. When I do make a mistake, I never make it again. Let me tell you what recently happened.
When we went to Austin back in February for our grandson, Frankie’s, first birthday celebration I took along some beautiful little caterpillar sugar cookies all decorated with green royal frosting, yellow polka dots along with eyes and even little mustaches. Four of our six grandsons were at the party and they loved the cookies (not sure if Frankie got to eat one or not) and I promised Milo and Donovan that when we picked them up the next weekend to see a local production of The Hunchback of Notre Dame that I would have some some more cookies made — Fish and Dolphins.
So, I don’t know where my mine was the day I made these cookies BUT they ended up being “sugarless” cookies. I made the dough, rolled it out, refrigerated before baking and then when I took them out of the oven I noticed they were nice and “flaky” looking. Now, cookies aren’t suppose to be flaky are they? I decided to taste them and realized I had left ALL the sugar out of the sugar cookies. I went on and frosted them using the royal frosting. After all, that is all sugar I had my husband taste them and he said they were fine. Believe it or not, the boys never noticed that I left the sugar out and when they left, the remainder of the cookies went into the trash.
That is a mistake I will never make again. Not “who took the cookie from the cookie jar” but WHO (me) left the sugar out of the sugar cookie dough.
I made one discovery though. This was a cream cheese sugar cookie recipe and without the sugar I’m thinking “hey, this would make a nice little cookie/puff pastry sort of thing to put some cheese spread on. I will experiment with that because it had a nice buttery taste and I think would make a nice vehicle for some kind of appetizer.
These Coconut Oatmeal Cookies were no mistake though, they are delicious, crisp and full of coconut, oats and pecans.
BLAST FROM THE PAST: Another favorite and cute cookie is my Baby Button Cookies. Like a little Mexican Wedding Cookie but much cuter.
Sugar and some other good ingredients.
I always crack my eggs into a separate bowl before adding them one at a time to the batter.
Cream the butter and sugars and then add in the eggs one at a time and then the dry ingredients.
Add in the coconut, oats, pecans, and the raisins and mix until well combined.
Put the cookies about 2″ apart and bake at 350° until brown and crisp.
About 4 dozen of these went to my craft circle and they were gone before lunch.
- 1 c. unsalted butter
- 1 c. brown sugar
- 1 c. white sugar
- 1 tsp. vanilla
- 1/2 tsp. coconut extract, optional
- 2 eggs, eaten
- 1 1/2 c. flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 c. quick oats
- 1 1/2 c. coconut (I used unsweetened)
- 1 c. chopped pecans, optional
- 1/2 c. raisins, optional
- In the bowl of stand mixer add the butter and sugars and beat until creamy. Add in the eggs, one at a time. Add in all the flour, baking soda, and salt. When blended add in the oats, coconut and pecans. Mix and then add in the raisins. Roll into about 1" balls and mash a little to flatten. Bake at 350° for 10-14 minutes and they are lightly browned. Bake a little less if you want a chewy texture cookie.