I always keep homemade cookies in my freezer for friends who drop by for a cup of tea or spur of the moment dinner guests.
These are not your typical oatmeal raisin cookies. They are loaded with shredded coconut, crystallized ginger and golden raisins. They are dense, chewy and perfect with fresh fruit or dish of ice cream, or afternoon tea.
This recipe makes a huge amount but don’t worry they won’t go to waste.
COCONUT OATMEAL GINGER COOKIES
EVENT: Weeknight Sit-in-the-Kitchen Dinner
YIELD: More Than 7 Dozen
1 cup (8 oz) butter, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all purpose flour
1 teaspoon cinnamon
2 1/2 cup shredded coconut
1 cup chopped nuts (walnuts or pecans)
1 cup golden raisins
2 cups old-fashioned oatmeal *
1/3 cup chopped crystallized ginger or ginger nibs
Baking sheets lined with parchment paper
Small ice cream scoop
1. Preheat oven to 350 degrees.
2. In bowl of electric mixer, cream butter and sugars until light and fluffy.
3. Add eggs and vanilla. Mix well.
4. In a separate bowl, combine: flour, salt, cinnamon, baking soda and baking powder.
5. Add flour to butter and sugar mixture.
6. Remove bowl and using a spoon, stir in coconut, nuts, raisins, ginger nibs and oatmeal.
7. Using a small ice cream scoop, drop mounds of dough on baking sheets, spacing about 1/2 inch apart.
8. Bake 12-15 minutes until the edges begin to brown. For a crispier cookie, bake until the entire cookie is brown.
9. Halfway through baking, at 6 minutes, shift position of baking sheets front to back, and if baking two at a time — top to bottom.
10. Transfer to wire rack to cool.
11. Cookies will be slightly soft but edges will crisp as they cool.
12. Store in airtight container 3-5 days, or store in freezer for up to 2 months.
*A NOTE: I buy the old-fashioned oatmeal at Costco.