chewy crispy coconut cookies

By baking world standards, I am a newbie to the art form. However, if I have developed one personal baking philosophy over the years, it's this: Every baker should have a solid cookie repertoire in their hands.

Why? Because...

  1. Cookies are (almost) foolproof
  2. It's a known fact that raw cookie dough is good for the soul
  3. They are in and out of the oven in less than 15 minutes
  4. People will ask you for cookies and you will feel popular
  5. Cookies are happiness in the form of πr²

Really, it all boils down to this: Everyone loves cookies. Make cookies.

I stumbled upon this particular recipe last year on AllRecipes when I was hit with a craving for something crispy and coconut-y. These were immediately added to my own cookie repertoire, and so the rule still stands: when in doubt, turn to allrecipes.com. Basically you crush up some cornflakes, throw everything together, and in 12 minutes you've got the crispiest, coconuttiest cookie you've ever tasted.

Feel free to add chocolate chips or any other mix-in your hungry soul desires. Some people might find this cookie a little on the sweet side, so adjust the sugar to your liking! You can also toast the coconut beforehand on the stove or in the oven if you prefer that flavor.

Or if you just want to eat a handful of toasted coconut, in which case, we wouldn't judge you.


Crispy Chewy Coconut Cookies

(adapted from Melissa J's recipe on AllRecipes)

1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup crushed cornflakes cereal
1 cup rolled oats (I use Quaker's Old-Fashioned Oats)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 and 1/3 cups flaked coconut
1/4 cup chocolate chips, nuts, M&Ms, or other mix-ins (optional)

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Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking soda, salt and baking powder; stir into the creamed mixture. Add the oatmeal, crushed cereal, coconut, and any other mix-ins and mix until combined.

Drop dough by teaspoonfuls onto a cookie sheet. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven. Cookies should be light brown at the edges and on the bottom. Remove from baking sheets to cool on wire racks.

in which the impossible happened

The following is a list of foods that exist:

Blueberry muffins.

Blueberry pancakes.

Blueberry pie.

Blueberry pop tarts.

The following is a list of foods that don't really exist:

Blueberry cookies.

Why does nobody ever make blueberry cookies?? One of life's greatest unanswered questions. Actually, the answer is probably that the blueberries are too mushy so the cookie would fall apart. Poor planning on nature's part.

The thought of using blueberries as a cookie mix-in never occurred to me, until one of my friends challenged me to make him blueberry cookies for his birthday. I imagined a lump of soggy blue dough, but he insisted that it would taste like "a crunchy blueberry muffin top!"

So I relented. And I'm very glad I did.

Crunchy muffin top? Not quite, but they do put these guys to shame.

I never have any idea when different fruits are in season, except that citrus is good in the winter and peaches in early fall. I'm pretty sure blueberries are a summer fruit, but this whopping $6.99 pack I picked up at Giant defied the laws of nature. They were splendid.

These cookies are best enjoyed on the day they're made. Mine were crispy and held together on the first day, but by the time I got them to my friend they were a bit crumbly and started falling apart. Luckily, he still loved them, as did the people who stole some when he wasn't looking =)

In order to avoid a crumbly mess however, I would recommend arranging the balls of dough so that the blueberries are concentrated on the top. That way the bottom of the cookie bakes into a solid base.

Since these cookies contain fruit, feel free to enjoy as a nutritious and well-balanced breakfast if you so desire.


Blueberry Oatmeal Cookies

(adapted from Babble)

1/4 cup butter, softened
1/4 cup canola oil
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
1 cup all-purpose flour
1 and 1/2 cups old-fashioned oats
1 tsp. baking soda
1/4 tsp. salt
1 cup (or so) fresh blueberries

Preheat the oven to 350°F. In a large bowl beat the butter, oil and brown sugar until creamy; beat in the egg and vanilla.

Add the flour, oats, baking soda and salt and stir until almost combined; add the blueberries and stir just until blended. Drop large blobs on a baking sheet lined with parchment paper and bake for about 15 minutes, until set around the edges but still soft in the middle.

Makes 1 1/2-2 dozen cookies.