![]() Once you have cookies with salt, you will never go back. I was so skeptical when I saw my first recipe that said to put salt on top after baking but OH MY the sweet and salty factor just takes them over the top! If you are not sprinkling your cookies with salt, you are missing out. This oatmeal cookie is a variation of my famous and popular cookie that I make regularly (which is currently still a secret and not on the blog, sorry).Īnd everyone loves the variations as well! Salt on Cookies? But if you had given me one of these Chewy Coconut Oatmeal Raisin Cookies with Walnuts, I probably would have loved it! I remember being younger and not a fan of coconut nor raisins. I am a lover of chewy cookies! Oatmeal cookie recipes are a great way to add some texture and chewy-ness to a cookie. Let them cool for a bit to firm up before transferring to a wire rack to cool completely.These Chewy Coconut Oatmeal Raisin Cookies with Walnuts are a delicious cookie recipe perfect for any time of year!.( They’ll be quite soft and the centers still gooey when they come out, but don’t worry they should be.) Bake for 10 to 12 minutes until the edges have just started to turn brown.Drop by the tablespoon on a baking sheet lined with parchment paper or a silicone mat.Add the oats, raisins, coconut flakes and walnuts stir together well. ![]() Add the flour mixture to the sugar mixture and mix well.In a separate bowl, whisk together the flour, soda, cinnamon and salt.In the bowl of a stand mixer, cream together the sugars, butter, egg and vanilla.Oatmeal Raisin Cookies with Coconut and Walnuts (adapted from Smitten Kitchen via The Nerd’s Wife)ġ/2 cup (1 stick or 4 oz) butter, softenedġ/2 cup walnuts, roughly chopped or broken up with hands (optional) The cookies are soft and chewy and stay that way for a few days. My friend Natalie and I couldn’t wait as soon as they were firm enough, we gobbled them up (one each-we’re not gluttons □ )Īnyway, try them. As they cool on the silicon mat, they firm up, at which point you can move them to a rack to cool. The cookies were still a bit goopy in the middle, but that’s how they should be. I’ve listed both as optional, but would highly suggest putting them in! More texture, more flavor, you know? Also, I baked for 10 minutes. I followed the instructions exactly, except I did everything by hand (being stand mixer-less) and added giant coconut flakes and walnut pieces to the mix. It’s half of the original, I believe, which is perfect because one dozen regular sized cookies is plenty. The recipe I ended up going with is one from Smitten Kitchen, which I found on The Nerd’s Wife’s website (cute name). They’re not exactly good for you (so much sugar and butter), but they are mighty fine and tasty. I didn’t make oatmeal I made oatmeal cookies. From your mom, to your kids, to your loved ones and to yourself. Let’s face it, though, hot oatmeal isn’t pretty-it just looks gross, bubbling and slopping around in the pot-but it’s love food. Some time last year, I decided to get over this fear of breakfast cereal. I think from that time, I associated oatmeal and oatmeal cookies, cream of wheat and any kind of breakfast cereal with sad, little Oliver and the grody glop he had to eat. There’s that famous scene in the mess hall in which Oliver asks, “Please, sir, can I have some more”-some more totally gross gruel that plops and slaps onto the plate and then jiggles when it lands. Actually, I remember watching a cartoon version of Oliver Twist or some other orphan rags-to-riches story (where all the characters are played by cats). I avoided oatmeal cookies and all things oatmeal related for many years.
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