Coconut Ginger Chocolate Chip Oatmeal Cookies, and a Blogger Cookie Swap!
It feels like the right time to make cookies — the weather is chilly, there is plenty to celebrate, and fresh cookies warm from the oven are a quintessential winter pleasure. I know people do cookie exchanges around the holidays, but being a blogger means a lot of things get translated to online life. So today, come on in to a blogger cookie swap! ;) I’m sharing a recipe for cookies that have been on constant rotation at our place, and make sure to scroll to the bottom to see other recipes from local bloggers!
Coconut Ginger Chocolate Chip Oatmeal Cookies
Originally inspired by the ubiquitous Quaker Oatmeal cookie recipe, these have been modified quite a bit. I leave out the cinnamon, vanilla and raisins, adding in ground ginger, unsweetened coconut, and chocolate chips, and substituting my favorite gluten free flour for all-purpose flour. (I have an intolerance to gluten, and for anyone else dealing with this I highly recommend the Cup4Cup brand flour. It can really be substituted in a any cookie or quick bread recipe, and the results are amazing. Before finding it, I used to make my own flour mixes, and all the different packets were expensive and really cluttered up the kitchen. Having a pre-made mix that works is so much more convenient! I find it online at Williams-Sonoma or Amazon or in-store at Whole Foods.)
- 1/2 cup (1 stick) plus 6 tablespoons softened butter
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1-1/2 cups all-purpose flour or gluten-free mix like Cup4Cup
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 cups oats
- 1/2 cup unsweetened dried shredded coconut (I like this brand)
- 1 cup chocolate chips
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and beat well. Combine flour, baking soda, ground ginger, and salt in a small bowl and mix well, then add to butter, sugar, and eggs. Mix in oats, coconut and chocolate chips. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake about 12-14 minutes until light golden brown (cooking time will vary by oven). Cool 1 minute on cookie sheets before moving to a wire rack to cool completely. ENJOY!
Note: These can be made with other mix-ins instead of those featured here. For example, dried cranberries, nuts, and milk chocolate could be a festive combination!
Another Note: It isn’t too hard to polish off a plate of cookies within a few days, but if you want to save some for later, I have had great results freezing these. They can be frozen after being baked and cooled, and eaten from the freezer or after a short time on the counter — these will have more of a granola bar consistency which I really like. You can also scoop the dough onto a pan and freeze until no longer sticky, and then place into a freezer bag. Cook frozen cookie dough as normal if warm right-from-the-oven cookies are your favorite!
Blogger Cookie Swap!
I am pretty excited to try out a few new recipes, on the suggestion of these ladies. Click around to see if any tempt you!
Plus see more on food and drink from us here!