There is a story behind these Old Fashioned Coconut Oatmeal Cookies.  My sister, Deanne (better known as Dee) and I share a unique birthday, (you can read all about it here).   We also have the innate ability to know when something is a little off kilter with each other, much like the phenomenon that twins experience.  I can often tell when she is scared or in pain or in need of a phone call.  I can remember sitting at the table together over a cup of tea and demolishing an entire cylinder of Digestive Cookies while discussing the latest, greatest and sources of consternation in our lives at the time.

What is really cool is our mutual love of baking.  When I married, she typed up all of our favourite baking recipes and gave them to me as a gift.  That is why these cookies, which will always be known as, “My Dee’s Old Fashioned Coconut Oatmeal Cookies” are very precious to me.

My “Dee’s” Old Fashioned Coconut Oatmeal Cookies

CHEF TALK:  This is a lovely cookie recipe enjoyed over and over again in our family.  It is chock full of yummy ingredients.  I like to toast the coconut and the nuts before I add them to the cookie dough.  

Yield:  3 dozen cookies

INGREDIENTS

• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1 egg
• 1 cup all-purpose flour
• 1 cup oats
• 1/4 cup wheat germ
• 3/4 cup coconut (unsweetened)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 1/2 cups chocolate chips or raisins
• 1/2 cup chopped nuts, if desired

METHOD

1. Cream the butter and both sugars together until fluffy.
2. Add the egg and mix to incorporate thoroughly.
3. Add the flour, oats, wheat germ, coconut, baking powder and soda.  Mix well.
4. Stir in raisins, chocolate chips or nuts.
5. Drop by teaspoons onto lightly greased baking sheets.
6. Flatten slightly with a floured fork.
7. Bake at 350^o F. for 12—15 minutes.

NOTES:  These cookies freeze very well.

CHEF TIP:  I like to pre-scoop all of the cookie dough and place the unbaked cookie nuggets onto a parchment lined baking sheet.  Place them in the freezer until firm.  Store the frozen cookie nuggets into a storage container or plastic zipper bag.  Bake them as needed, adding a minute or two to the baking time.

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Creaming
• Basic Tools – Scoops for Portioning
• Toasting Your Nuts
• Parchment Paper
• Oven Temperature Accuracy
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If you try my recipe for My Dee’s Old Fashioned Coconut Oatmeal Cookies, please leave me a comment below with your feedback.

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Paré-Watson

The Urb’n’Spice Chef

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