Coconut & Oat Crispies

When we make cookies in our house they are most always chocolate chip.  Our go to favorite.  The dough we always have frozen ahead in case we have one of those I need a cookie right now emergencies that sometimes come up.  When we make a batch we often make two- just to keep that frozen supply stocked.  They are our first day of school cookie.  Our it’s raining outside comfort cookie and sometimes the late at night (maybe I’ve had too many glasses of wine) cookie dough craving cookie.  It is the cookie that I sent my now husband in search of one very late night when we were staying at an adorable B&B in Maine only to have fallen asleep before he returned to the room with them.

Today we ventured out.  It was a gorgeous photo I saw in an old Donna Hay magazine of a stack of crispy, thin cookies that screamed make us.  We will be light and crunchy and buttery.  We promise.  The fact that they had coconut in them did not even stop me…and by birthright I am not a coconut eater.  My mother hates coconut.  Will not touch it.  So growing up we did not have coconut.  EVER.  That might be the reason why it is not my favorite… but this photo…screaming in my ear make us.  So I did.  I bought shredded coconut.  I broke the unspoken family pact.  There is coconut in my house.


1 1/2 cups rolled oats

1/2 cup shredded coconut

3/4 cup brown sugar

3/4 cup white sugar

1/4 cup all-purpose flour

165 grams of butter, melted

1 egg lightly beaten

1 teaspoon vanilla extract.

Preheat oven to 340 f. Place the oats, sugar and flour in a bowl and mix.  Add the butter, egg and vanilla and mix until combined.  Spoon onto lined baking tray and allow lots of room for spreading.  Bake for 10-12 minutes or until golden.  Cool.




Now, that sounds pretty easy, right? Well if you are wondering how much 165 g. of butter is you might, like me, stand in your kitchen saying *$*&8! Or you can google it and find out it is a little over a stick and a half.  I estimated.  I did not feel like dragging out the kitchen scales to measure the butter.   And since we are being honest I’ll tell you I totally forgot about the 1/4 cup of flour.  I only realized after the fact.  I’ll blame it on my allergy medicine and the fact that I’ve been a little foggy lately.  I realized this after I cooked the first batch, which, did spread a lot and did look crunchy and yummy.  I added it in and the next batch came out much more cookie looking but not at all like the photo that originally inspired me.  As it turns out I prefer the cookie with no flour and some of the family prefer the flour added version.  Just an interesting tidbit…I was just reading a blog about baking and read that with cookies you really need to rest your dough.  Even freeze it.  Something we’ve never thought about with cookies but something that I’m going to try next time.  Apparently the cookie will turn out like no other…and we are all for a cookie like no other.  These cookies, the coconut and oat crispies, they were oey and gooey, crispy on the edges, melt in your mouth yumminess on the inside.  And that coconut that I’m not supposed to like? It wasn’t so bad.




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