Some days just call for cookies. (Really every day, I know.) But no no. I mean some days really demand them.
Like when you accidentally drop your favorite glass nesting bowls on your tile floor. AND have to clean that up minutes before you are supposed to pick your kid up from school.
Then you get home to find your dog puked on the rug. Not the wood, mere centimeters away. No.
You say screw making a snack and take your spawn out for frozen yogurt. Only to watch your innocent and impressionable 7 year-old daughter stop listening to you, because she’s entranced by the middle-school girls, with their make-up, hoop earrings, and low cut shirts. EEP.
You return home ready to sink your sorrow and frustration into the remaining Oreos, only to discover there are no Oreos left. NO OREOS LEFT. Someone is going to get beaten with the swifter stick!
So, what choice do you have? Gotta make cookies. And not share any of them.
Oatmeal Craisin Cookies with White Chocolate and Coconut
Makes 24 cookies
Prep time 15 minutes
Cook time: 12 minutes
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 stick unsalted butter, at room temperature
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup old fashioned oats
• 1/2 cup shredded coconut
• 1/2 cup white chocolate chips
• 1/2 cup dried cranberries
Preheat the oven to 350 degrees. Line baking sheets with silicone baking mats or parchment paper.
In a medium bowl, combine the flour, baking soda, cinnamon and salt. Stir to blend, and set aside.
In a larger bowl combine the butter, brown sugar, and granulated sugar; beat on medium-high speed with an electric mixer until light and smooth. Beat in the egg and vanilla until incorporated. Add in the dry ingredients just until incorporated. Add in the oats, coconut, white chocolate chips, and dried cranberries until evenly combined.
Drop scoops of dough (about a tablespoon each) onto the prepared baking sheets, a few inches apart. Bake for about 12 minutes, until just set and light golden, rotating the pans halfway through baking. Let cool on the pans about 2 minutes, then transfer to a wire rack to cool completely.
(adapted from Annie’s Eats)