And the prize for longest name of a baked good yet on this blog goes to…
These guys. Yes.
Another short and sweet one here. There is not really much to say about these once you know what is in them. If you’re smart, you’ll run off and bake them right now. That’s right. Don’t read on. Just go bake ’em.
Still here? Didn’t listen? You will after the next few pargraphs. Toasted coconut hide inside the extreme sweetness of this cookie. White chocolate chunks offset that sweetness with a cooler flavor.
Salt gives them a complexity and a bit of a kick. They are nothing special without that salt. Don’t skimp.
They are chewy and crunchy all at once. This is thanks in part to the oatmeal, and in part to the frightening amount of butter. They demand a glass of milk to go along with them.
If you’re still here, I can only assume it’s for the recipe, which I suppose you’ll need if you are to run off and immediately make them. Here you are then!
Salted Toasted Coconut White Chocolate Chip Oatmeal Cookies
Adapted from Smitten Kitchen
Makes about 30 cookies
Note I followed Smitten Kitchen’s recipe exactly, but what follows are the adjustments I would make the next time I make these cookies. The oatmeal to butter mixture ratio was really high to the point that I had a lot of extra dough I had to toss. Also, the recipe could use less butter, so that the cookies don’t spread as much. I’ll make these again and update this post with how these adjustments work, but in the meantime if you’re feeling daring, try the below; if not, go for Smitten Kitchen’s original version.
1 cup sweetened shredded coconut
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
12 tablespoons unsalted butter, softened
1 cup sugar
1/4 cup light brown sugar
1 large egg
generous 1/2 tsp vanilla extract
1 3/4 cups to 2 cups old-fashioned oats (to your preference)
6 oz high quality white chocolate, coarsely chopped
Preheat oven to 350 degrees F. Spread out the coconut onto a parchment paper-lined cookie sheet. When oven is heated, toast coconut for 5-7 minutes, tossing occasionally. Set aside to cool.
Whisk flour, baking soda, baking powder, and salt together and set aside.
In your electric mixer beat butter and sugars until light and fluffy. Scrape the sides, then add egg and vanilla and beat until combined. Scrape again, add flour mixture gradually until just incorporated. Stir in the oatmeal, coconut, and white chocolate chunks until evenly distributed.
Use the same cookie sheet you used for the coconut. Place generous tablespoonfuls of dough 2 1/2 inches apart on the sheet, flattening slightly on top (to about 3/4 in thickness). Sprinkle a generous pinch of sea salt on the top.
Bake for 13 to 16 minutes until the bottom edges look golden.