I don’t usually like cookies. They just don’t do it for me. I prefer pie (as I’m sure it has become obvious). That said, I LOVE cookie dough. Since I have a giant bag of Coach’s Steel Cut Oats that I have been trying to eat for about a million years, I decided to make cookies. I would eat the dough and the roommates can eat the cookies.
Seems like a pretty good deal right? Well, it turns out, after I took them out of the oven, I discovered I actually found a cookie I like! I guess we’ll just have to share. A cookie in everyone’s lunch tomorrow! (And a lot of midnight snacking, too. I’m sure.)
I like to take the easy route when cooking as long as it doesn’t compromise the final product. Today’s shorthand was to chop the Heath Bars in the food processor. This way is so much faster and you don’t end up with candy bits all over the kitchen. If you under bake the cookies, they are wonderfully chewy. If you bake them for the full 15 minutes, they get crispy and crunchy and perfect for dunking milk. It really all depends on your taste!
Happy Cookie Baking!
Oatmeal Cookies with Heath Bar & Coconut
Use any combination of nuts, chocolate, or dried fruit you like. Just make sure to keep the proportions the same.
- ¾ stick butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- ½ tsp baking powder
- ⅛ tsp baking soda
- ⅞ cup flour
- pinch salt
- 1 egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 cup steel cut oats (I prefer to use Coach’s)
- ½ cup shredded coconut
- 2 Heath bars, chopped, approximately ½ cup
- Preheat oven to 375*F
- Meanwhile, cream the butter and sugar; mix the flour, baking soda and powder, spices, and salt; beat ½ of the flour mixture, the egg, and the vanilla into the butter; beat in the remaining flour
- Add the oats, coconut, and Heath Bar bits; stir to combine
- Drop by rounded teaspoons approximately ½” apart onto a baking sheet that is greased or lined with parchment paper
- Bake 12-15 minutes, until the edges begin to brown; cool on a wire rack