Bready or Not Original: Oatmeal Coconut Cookies
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.
Bready or Not Original: Oatmeal Coconut Cookies
Equipment
- parchment
- tablespoon or tablespoon scoop
- baking sheet
Ingredients
- 1/2 cup unsalted butter (1 stick) room temperature
- 1/4 cup brown sugar packed
- 1/4 cup white sugar
- 1 large egg room temperature
- 1 Tablespoon milk or half & half
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups rolled oats also called old-fashioned oats
- 1 cup chocolate chips semisweet, milk, dark, or a mix
- 1 cup shredded 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.
OM NOM NOM!
Moving!
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.
#SFWAPro
Read MoreBready or Not: Soft Lemon-Ginger Cookies Redux
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.
Bready or Not: Soft Lemon-Ginger Cookies Redux
Equipment
- teaspoon scoop or teaspoon
Ingredients
- 1/2 cup unsalted butter (1 stick) softened
- 1 cup brown sugar packed
- 1 egg
- 3 Tablespoons sour cream or vanilla or plain Greek yogurt
- 1 1/2 teaspoons lemon extract
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 teaspoons ground ginger
- 1/4 teaspoon salt
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.
OM NOM NOM!
Bready or Not: Golden Syrup Brownies
I’ve made a lot of brownies that I’ve shared here on Bready or Not, but these Golden Syrup Brownies are the fudgiest I’ve ever made.
Seriously, they are good but they are dense and rich. I highly recommend cutting these things small, just as one does with fudge.
Golden Syrup and coarse sugar are what set these brownies apart. I used Lyle’s Golden Syrup, the original version, imported from the UK. Sometimes you’ll see honey and light corn syrup mentioned as American substitutes; if you want to go that route, split them half and half, but it still won’t be the same as Lyle’s.
As for the coarse sugar, the original recipe printed in Bake from Scratch called for unrefined light muscovado, but I used a mix of demerara and turbinado. Hence my general recommendation for coarse sugar.
This recipe will keep for weeks in the fridge, have you the fortitude!
Bready or Not: Golden Syrup Brownies
Equipment
- 9×9 pan
- aluminum foil
- nonstick spray
- fine mesh sieve
Ingredients
- 1 1/2 cups plus 2 teaspoons coarse sugar such as turbinado and demerara
- 14 Tablespoons unsalted butter
- 4 Tablespoons plus 2 teaspoons golden syrup
- 1 1/4 cups dark chocolate chopped or in chips
- 6 large eggs room temperature
- 2/3 cups plus 2 Tablespoons all-purpose flour
Instructions
- Preheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.
- In a large saucepan, heat the coarse sugar, butter, and golden syrup over medium heat until the mixture is smooth and bubbly, around 5 to 6 minutes. Remove the pan from heat and add the chocolate. Stir until everything is melted. Let cool for a bit.
- In a medium bowl, whisk the eggs. Strain them through a fine mesh sieve into the batter. Stir everything to incorporate. Add flour, stirring until no white streaks remain. Pour the batter into the prepared pan. Tap it on the counter a few times to knock bubbles free and level the batter.
- Bake until brownies are set with the center still moist, about 45 minutes. It’s okay if they look slightly underdone. Let pan cool to room temperature. Refrigerate at least 6 hours or overnight.
- Use foil to lift contents onto a cutting board. Use a large knife to cut brownies into small squares. If the brownies stick to the knife, wipe it clean after each pass and dip the blade in hot water before each cut. Store brownies in a sealed container in the fridge for up to two weeks, or freeze for longer.
