Tuesday, December 23, 2008

Coconut Oatmeal Cookies and S'mores

This cookie recipe is adapted from one I found on http://www.allrecipes.com/. The cookies are really good and bake up nice and thin, which is what I prefer. Depending on how long you cook them, you can end up with either softer, chewy cookies, or crisp cookies. I did not have any pecans, so I substituted an equal amount of unsweetened dried coconut. The coconut gives these cookies a wonderful flavor.

I used vegan marshmallows for the s'mores. I order them from http://www.veganessentials.com/.

1 cup softened butter
1 cup packed brown sugar
1 cup white sugar
2 1/2 cups flour
1 teaspoon ground cinnamon
2 teaspoons baking soda
3 eggs, beaten
1 cup raisins
1 teaspoon vanilla extract
2 cups rolled oats
1 cup chopped pecans

Preheat the oven to 350F.
In a large bowl, cream the butter and sugars together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Stir in the eggs, vanilla, raisins, oats, and nuts.
Drop by teaspoonfuls onto a cookie sheet. Bake for 10 minutes, or until lightly browned. Sprinkle some decorating sugar on each cookie while still warm.

S'mores: Put an even number of cooled oatmeal cookies on a baking sheet, flat side up. Use the crispier cookies for this. Place a square of chocolate on each cookie; I used white chocolate and dark chocolate. On top of each piece of chocolate, add a marshmallow. Bake the s'mores in a 300F oven just until the chocolate starts to melt, about 5 minutes. Place two cookies halves together to make a sandwich. You can also place the cookies under the broiler for a minute or two, just until the marshmallows get soft. **I adapted this recipe from one I saw in Raley's magazine.

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