Hi there and happy Wednesday to you! I hope you’re feelin’ some spring where you are…it sure has been beautiful here this week. I don’t know about you, but I feel schizophrenic when the weather turns nice. On the one hand, I always have projects to finish indoors; but, as soon as I take the kids out to play, I see all of the things that need to be done OUTdoors. Like clean the garage, rake out the flower beds, pull out the patio furniture, and fertilize. Ack! There just aren’t enough hours in the day, despite daylight savings time.
So what did I do today, in spite of all the things that need to be tackled inside and out? I baked. Yep. I was feeling overwhelmed by everything else, so I decided to make a mess in the kitchen just to complicate things. But man, it was worth it! These cookies could very possibly be a new fave around here. SUPER good, I must say. And I’d also like to add that even if you’re not a coconut fan, you’ll still like these. My kids aren’t super-crazy about coconut, so I didn’t tell them what was in them…and they loved ’em!
Toasted Coconut and White Chocolate Oatmeal Cookies
1 c. butter, softened
1 c. sugar
1 c. brown sugar
2 tsp. vanilla
1/2 tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
2 c. flour
2 c. old-fashioned oats
1 c. coconut
1/2 bag of white chocolate chips
In a large bowl, cream the butter, sugars, eggs and vanilla together. Set aside.
Mix all of the dry ingredients (except the chips) together in a separate bowl.
Add the dry ingredients to wet ingredients and mix well.
Fold the chips in.
Drop onto a baking sheet. Bake at 375 for 8-10 minutes or until the edges turn a light, golden color.
I dare you to eat just one of these…