It’s June 1st, and A Thousand Recipes for Revenge is now available worldwide! Follow Ada and Solenn into a realm inspired by France of three centuries ago, a world that relies upon magic derived from food. I really hope you enjoy the read and look for the second book in January! Also–please add a rating and review on sites like Amazon and Goodreads! Those numbers mean a lot, especially in the first few weeks.
These Oatmeal Coconut Cookies are super-chewy thanks to that combo. Plus, they aren’t super-sweet, which lets the chocolate shine through.
I love how old-fashioned these cookies look, like something I’d eat when I was a kid, with my grandma on a visit to friend’s house. There’s a certain level of heartiness and coziness to these cookies.
These cookies are quick to assemble, too. After posting some intricate recipes this month (I’m looking at you, Apple Cream Cheese Brioche Tart) it’s nice to share things are simple and good.
These extra-chewy, flat cookies aren't heavily sweet, which lets the chocolate really shine through. Makes about 27 cookies.
Course: Dessert, Snack
Keyword: chocolate, coconut, cookies, oats
Servings: 27cookies
Author: Beth Cato
Equipment
parchment
tablespoon or tablespoon scoop
baking sheet
Ingredients
1/2cupunsalted butter (1 stick) room temperature
1/4cupbrown sugar packed
1/4cupwhite sugar
1large egg room temperature
1Tablespoonmilk or half & half
1teaspoonvanilla extract
3/4cupall-purpose flour
1/2teaspoonbaking soda
1/4teaspoonsalt
1 1/2cupsrolled oats also called old-fashioned oats
1cupchocolate chips semisweet, milk, dark, or a mix
1cupshredded coconut
Instructions
Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and both sugars to create a creamy mix. Add the egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, and salt; mix this into the butter bowl. Fold in the oats, chocolate chips. and coconut until everything is distributed.
Use a tablespoon to place scoops of dough spaced-out on the baking sheet; the cookies will spread.
Bake until the cookies are golden and set, about 11 to 13 minutes. Let them sit on pan for about 5 minutes before moving to a rack to fully cool. Store in a sealed container at room temperature.
I’m interrupting the usual flow of recipes and book news to bring you an important update: I am moving from scalding hot Arizona to the wintery wilds of Minnesota. That means you may see me at Twin Cities-area conventions and other Midwest gatherings in the coming years. Do you have a favorite? Are you involved with a convention or bookstore that’s looking for future guests? Well hey, drop a comment on this post, send an email via my contact form, reach out on social media–make a connection! (But also please understand if I’m slow to reply.)
As this move is happening at the same time as the full release of A Thousand Recipes for Revenge, I’m also looking for people to keep an eye out for promotions I might miss while in-transit and unpacking. There might be ads on Goodreads or Kindles, recommendations from Amazon–all kinds of things! If you see something, please try to get a picture or screencap and send it my way! Thank you in advance.
Today we’re returning to a Soft Lemon-Ginger Cookies recipe I last featured in July 2017! Why let something delicious wallow in the archives, right?
This is a great dough to make hours or days ahead; just stash it in the fridge until baking time. Coolness also makes the sticky dough easier to work with.
The lemon brings in a fresh element, while the ginger delivers the right amount of heat. These are sweet and refreshing cookies overall.
The one modification I made in this redux is that you can use sour cream or Greek yogurt. Both products contribute moisture, fat, and acid.
These soft cookies taste deliciously fresh thanks to the combined forces of lemon and ginger! The dough can be made hours or even a day ahead and kept wrapped in the fridge, too. It’s unknown how long they keep after baking–they tend to vanish rather quickly. Modified from Taste of Home.
Course: Dessert, Snack
Keyword: cookies, lemon
Author: Beth Cato
Equipment
teaspoon scoop or teaspoon
Ingredients
1/2cupunsalted butter(1 stick) softened
1cupbrown sugarpacked
1egg
3Tablespoonssour cream or vanilla or plain Greek yogurt
1 1/2teaspoonslemon extract
1teaspoonvanilla extract
1 3/4cupsall-purpose flour
1teaspoonbaking soda
1teaspooncream of tartar
2teaspoonsground ginger
1/4teaspoonsalt
Instructions
If baking right away, preheat oven at 350-degrees.
In a large mixing bowl, mix together the butter and brown sugar until they gain a fluffy texture. Beat in the egg, sour cream or yogurt, and extracts.
In another bowl, sift together the flour, baking soda, cream of tartar, ginger, and salt; make sure to press any lumps out of the cream of tartar and ginger. Slowly mix the dry ingredients into the other bowl. At this point, the dough can be wrapped and chilled for a few hours or days; this will also reduce the dough's stickiness somewhat.
When it is baking time, be sure to preheat the oven. Drop by rounded teaspoons onto a baking sheet. Bake for 10 to 12 minutes, until the cookies are lightly browned and no longer jiggly. Watch out–they can overbake quickly. Let them rest on the cookie sheet for just a few minutes, then transfer to a rack to cool.