What do you do when you don't just want but need oatmeal cookies but you only have one egg and all your recipes call for at least 2? You improvise. This recipe, loosely based on the recipe for Ranger Cookies in my Better Homes and Gardens cookbook (you know, the red-and-white checked cookbook with the ring binding), will serve as our dessert tonight...if there are any left when after-school snacking has taken its toll.
Chocolate Coconut Oatmeal Cookies
1 stick (1/2 cup) unsalted butter
1-1/4 cup whole wheat pastry flour (not regular whole wheat, be sure to use pastry flour)
1 cup organic brown sugar (or raw sugar)
1 egg (free range)
1 teaspoon vanilla
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup organic rolled oats
1-1/3 cup sweetened flaked coconut
1 cup dark or bittersweet chocolate chips
1. Preheat the oven to 375. In a stand mixer, beat the butter for 30 seconds or until soft. Add 1/2 cup flour, sugar, egg, vanilla, baking powder, and soda. Beat until thoroughly combined.
2. Beat in the remaining flour until combined, then stir in oats, coconut, and chocolate chips. The mixture will be very stiff.
3. Roll pieces of dough into one-inch balls with your hands. Flatten slightly and put on ungreased cookie sheets (preferably air-bake or stone for even browning). Bake for 10 minutes, or until the cookies just begin to color.
4. Cool on the cookie sheet for one minute, then remove to a wire rack with a metal spatula. Eat, or let them cool and eat them later.
My recipe made about 36 cookies, but it would have made more if I hadn't eaten some of the dough.
In my defense, the dough was irresistible.
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