Saturday, March 22, 2008

These will Vanish Quickly

Oh how I do love this recipe. I recently blogged about my love for the Quaker Vanishing Oatmeal Cookie Recipe. It truly is one of the best oatmeal cookie recipes out there in my opinion. The last time I made the recipe I used raisins that had soaked in some vanilla and warm water (to plump up) and they were great (this coming from someone who doesn't really care for raisins!).

Today I decided to whip up another batch of cookies using the Quaker recipe. This time I omitted the cinnamon, subbed Almond Extract for the vanillla extract and added some coconut. The results are Fabulous! The coconut makes these cookies a little sturdier and heartier. They have a lightly crisp exterior and edged but the interior is moist and bursting with flavor. The almond/coconut flavors play off of each brilliantly. Next time I might throw in some Milk Chocolate chips or chopped pecans/almonds not that these cookies need anything more, I just like to experiment. I suggest you make these sooner rather than later!

Vanishing Oatmeal Coconut Cookies
adapted from Quaker
2 sticks margarine or butter, softened (I used butter)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1/2 teaspoon Almond Extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional) (I used)
2 1/2 cups Quaker® Oats (I used Quick Cooking)

1/2 -1 cup Coconut (more or less to taste and texture: You don't want the dough too dry to stick together to form balls)

Heat oven to 350°F.

In large bowl, beat butter and sugars until creamy.
Add eggs and almond extract; beat well.
Add combined flour, baking soda and salt; mix well. Add oats and 1/2 cup coconut; mix well. Add more coconut up to 1 full cup until desired consistency (and taste is achieved).

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.


Ally said...

Yum! They look so yummy BakingB! I love how you subbed the vanilla with the almond extract.

Renea said...

Wow! Those look fabulous!!

Sarah said...

I love this recipe too. I'm sure the coconut makes them wonderful.

Jaime said...

i love coconut :) great idea to add it your oatmeal cookie

Katie said...

Oh goodness you are a genius! You are so creative and make the BEST desserts. Coconut is one of my absolute favorites so this one is a HUGE winner in my book. Wow.

Kevin said...

Those look and sound so good!

michelle @ thursday night smackdown said...

mmmm...i will gladly eat any baked good that contains almond extract. this reminds me that i need to buy more, because i use it so often! these look great.

SaraLynn said...

I have so enjoyed reading through your blog!! bookmarking you for sure :)
my hubby would love these cookies!

Skeeley said...

I made these cookies last night. You aren't kidding they vanish quickly. They are so good, thank you for the great idea. The only thing I added was some Ghiradelli gourmet semi-sweet chips. We can't keep our hands off them.