Tuesday, August 7, 2012
One of my dad's greatest mottos in life is this: You can never have too many desserts in the house. While some people claim to have a sweet tooth, my dad most definitely has an entire mouth full of them. And because of this, cookies have always been an unquestionable staple in my parents' house. In fact, some of my greatest childhood memories include time in the kitchen with my mom and sister, baking and decorating cookies and eagerly presenting them to my dad for his enthusiastic - and inevitable - taste of approval.
Throughout those years and even to this day, this recipe remains an utmost family favorite. Soft and chewy with the perfect marriage of oatmeal and coconut and the delightful whisperings of vanilla extract...they're.just.so.good! During my recent vacation/trip home, while looking through my mom's beloved, falling apart, stained, and tattered church cookbooks on my search for a certain marinade, I spotted this recipe...and got an immediate craving. So I acted in the only way I new how...I preheated the oven. And my dad's reaction after his first bite? Just as enthusiastic and approving as it was when I was little.
Yield: about 4 1/2 dozen
1 cup butter, softened but still cool
1 cup packed brown sugar
1 cup sugar
2 tsp pure vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cup oats, preferably old-fashioned
1 cup coconut
Preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream sugar and butter on medium-high speed. Add eggs one at a time, mixing well after each addition. Beat in vanilla. Add dry ingredients, mixing until just incorporated. Stir in oatmeal and coconut until well blended.
Drop heaping teaspoons of dough, 2 inches apart, on a parchment paper-lined baking sheet. Bake for 10-12 minutes or until the perimeters are lightly golden brown and the centers are set but still puffy. Allow to cool on the baking sheet for 1-2 minutes before moving to a wire rack.