Yesterday was Saint Patrick's Day (as you all know), but instead of the normal sunshine and 65 degree weather we tend to have around this time of year, we got dumped on by several inches of snow. This winter in Baltimore has been rough. I mean really, really rough. I've really tried to stay positive through it all and hopeful of warmer weather making it's way into the forecast, but I'd say I'm probably not alone in this city (or this country, for that matter) when I say I almost feel like it has gotten the better of me. So when the snow started falling on Sunday night, I decided I would make the best of the situation and at least make cookies. After all, who doesn't like to eat cookies while stuck inside the house with the snow swirling outside. And nothing makes you feel more warm and cozy than some of your mom's best cookies, so I busted out an old favorite my mom had baked many a time.
These oatmeal coconut cookies may be the best on the planet. They are soft and chewy and last for weeks! I might sound crazy, but the back story is that when my mom was in college, she drove from Indiana to Santa Fe to visit her aunt. She had made a batch of these cookies to munch on in the car. Upon returning to Indiana, she forgot about the cookies until finding a bag of them under her car seat about a month later. Laughing at the entire scenario, she decided to taste one to see if they still were any good, and sure enough, they were just as good as they had been a month prior! So while the "official" name of this recipe is Oatmeal Coconut Cookies, the other name in our family is Oatmeal Coconut Cookies that Stay Good.
Oatmeal Coconut CookiesWhat You'll Need
- 1 cup butter
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 cups shredded coconut
- 2 cups rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups flour
Preheat oven to 375 degrees. Cream butter and sugars. Mix in eggs. Mix in coconut and rolled oats. Add the flour, soda, and baking powder. Shape in to one inch balls and place onto cookie sheets lined with parchment paper. Bake at 375 degrees for 10-12 minutes or until edges start to brown.