Tag Archives: if you can read you can cook

Oatmeal Peanut Butter Chocolate Chip Coconut Cookies

It’s the last Saturday before the season of Lent, when my spouse stops eating sugar for 40 days. I had 1/2 c of chocolate chips and some coconut that needed to be used, so I adapted another recipe to make these. I’m sharing them here – mostly so I will be able to remember how to do this after Easter! I thought about calling them “half” cookies because most of the measurements are one half of something, but they are complete cookies – two with a glass of milk is lunch. And they are not half bad, let me tell you.


OATMEAL PEANUT BUTTER CHOCOLATE CHIP COCONUT COOKIES
Pre-heat Oven 350°
Bring 1/2 c. butter to room temperature
Line two cookie sheets with parchment paper (I ended up adding a pie tin for the last 5 cookies, but if I made them bigger they’d all fit on the two cookie sheets.)

In a medium bowl, whisk together:
1-1/2 c. old fashioned rolled oats (not quick)
1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

Cream together:
1/2 c. (1 stick) room temperature butter
1/2 c. brown sugar
1/2 c. granulated sugar
1/2 c. peanut butter (chunky is my favorite, but creamy works, too)

When fluffy, mix in:
1 egg
1 tsp. vanilla extract

Add the dry stuff to the wet stuff. Mix just until blended, then stir in:
1/2 c. chocolate chips
1/2 c. shredded coconut

Drop by tablespoonfuls (or use a scoop – I tried to shape them into balls with my hands, but the dough is pretty sticky) onto parchment-lined cookie sheets, spacing cookies two inches apart. Bake at 350° for 10-12 minutes or until edges start to brown, but centers are still soft. Remove to cooling rack for a few minutes, then slide the cookie sheets out from under the parchment paper. Cool completely. Store in airtight container. Freeze some! Makes about 2 dozen decent sized (2-1/2 to 3″) cookies.

Not Half Bad Oatmeal Peanut Butter Chocolate Chip Coconut Cookies

Perfect Cocoa Brownies

1 stick of butter, melted
1 c. granulated sugar
2 eggs
1/2 tsp vanilla
1/3 c. cocoa
1/2 c. flour
1/4 tsp baking powder
1/4 tsp salt

Preheat oven to 350 degrees. Butter an 8×8 pan. (If you double this recipe, which works well, use a 9×13 pan.) Mix together the melted butter and sugar, then add the eggs and vanilla, mixing well with a spatula. Add the remaining ingredients, mixing well. It’s okay if the batter is a little lumpy. Spread batter into prepared pan, and bake for 20-25 minutes (more if you doubled it in the larger pan). If you mix these up as a children’s message in church, baking them during the sermon, final prayers, and closing hymn/song, they will be warm and finger-lickin’ good for coffee hour after worship. (Get another adult to take charge of the baking part.)