Oatmeal cookies, but better.
I know you're thinking some of these steps are unnecessary. Trust me, though: grains are begging to be toasted before you cook with them, and oats are no exception! Here, I toast the oats as well as the coconut before chopping them (just a bit less fine than flour). The extra toasty nuttiness and oatiness is a good thing.
Okay, this is still a cookie, but you can enjoy one with a cup of coffee or your tea and think, maybe it's quasi-breakfast-like.
Toasted Oatmeal Cookies
Yield: 36 cookies
Ingredients
3 cups old-fashioned rolled oats
½ cup desiccated coconut
1 ½ cups all-purpose flour
1 tsp ground cinnamon
1 tsp baking soda
½ tsp salt
1 1/4 cup unsalted butter, room temperature
½ cup brown sugar, light or dark
¼ cup granulated sugar
2 eggs
1 tsp vanilla
1 cup raisins or chocolate chips
Directions
In a toaster oven or your regular oven, spread the oats on a baking pan and toast until light brown and fragrant. Spread the coconut in a second pan and toast until light brown and fragrant. Set both aside to cool. Once cool, place rolled oats and coconut in a blender or food processor fitted with a metal blade and pulse 3–5 times, until the oats are well chopped (slightly more coarse than flour).
Preheat oven to 375°F and line two baking sheets with parchment paper.
In a medium bowl, combine flour, cinnamon, baking soda and salt; set aside.
In a large mixing bowl, beat butter, brown sugar and granulated sugar until smooth and creamy, 3–5 minutes. Add eggs and vanilla extract and mix until smooth. Add flour mixture and blend briefly, followed by the oats and raisins or chocolate chips. Mix just until oats and raisins or chocolate chips are evenly distributed.
Portion dough onto prepared baking sheets, about 2 tablespoons per cookie, leaving about 2 inches between each cookie. Bake until the edges have browned and the center is set, 9–12 minutes. Let cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Enjoy!
Store in an airtight container.
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