Cookie Recipes

Bake Shop Oatmeal Cookies

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Yield: 18 cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup light brown sugar, lightly packed
  • 3/4 cup dark brown sugar, lightly packed
  • 1 cup unsalted butter, very soft
  • 1 1/2 teaspoons vanilla extract
  • 2 large eggs
  • 3 cups quick or old-fashioned oats (not instant oats)
  • 2/3 cup coconut flakes, chopped

Instructions

  1. In a small bowl, stir together the flour, baking soda, salt, cinnamon and ginger. Set aside.
  2. In a large bowl, stir together the brown sugars. Add the butter and vanilla extract. With an stand or hand mixer, beat on medium speed for 1 minute. Add eggs one at a time and beat for 30 seconds after each addition. Stir in flour mixture by hand until combined. Stir in oats and coconut.
  3. Wrap dough and chill for 24 to 48 hours.
  4. Heat oven to 350 degrees F. Lightly grease three large cookie sheets or use parchment paper.
  5. Measure 1/4 cup dough for each cookie and roll into balls. Place 6 dough balls on each cookie sheet, 2 1/2 to 3 inches apart.
  6. Bake for 17 to 19 minutes, only until tops are lightly golden brown.
  7. Cool cookies 10 minutes before removing from sheet.

Notes

Baker's hint: For smaller cookies, use 2 tablespoons dough and bake for 12 to 15 minutes.

Nutrition

Per large cookie: 268 calories, 13g fat, 35g carbohydrates, 2g fiber, 4g protein, 52mg cholesterol, 152mg sodium



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