These coconut oatmeal cookies are not the hearty, chewy oatmeal cookie you are probably used to. Nope, these oatmeal cookies are soft and pillowy and dusted with just a little bit of cinnamon sugar for just a hint of extra sweetness. They are a shy, sweet cookie that looks and tastes so gentle that you want to give it a hug and tell it that it’s just as wonderful as all the other show-off cookies, because it IS. They are perfect with a warm cup of Irish breakfast tea, and exactly what you want to make for a friend who is in need of a plate of cookies. And we all have friends who are in need of plates of cookies from time to time. Let’s make some!
Know someone who would love this recipe?
I think I am overdue in terms of singing the praises of one of my very favorite kitchen appliances, which is my beloved, faithful, trustworthy slow cooker. I’ve had the same slow cooker for years and years now – it’s a basic Rival Crockpot model – and I’ve made everything from the best beef barley soup in the world to a really incredible chocolate pudding cake and a lot of stuff in between. There’s nothing quite like the feeling you get when you toss a bunch of stuff in the crockpot in the morning, go out to work, and then come home hours later to a house that smells like heaven and the glorious knowledge that dinner is already made! But what about breakfast? Welcome to the wonder that is overnight oatmeal!
Before I get started on the deliciousness of this mash-up of your two favorite kinds of cookies, I am going to do some bragging. Even though the Southern husband and I have always been in pretty decent shape given that I cook bacon with wild abandon, eventually that much bacon does take its toll on your waistline even if you are eating it off of small plates. Small plates have always been my approach to weight control, and in general it’s worked pretty well for me, but let’s just say that I don’t have the metabolism that I used to have. Sniffle. (I miss you, metabolism.) Anyway, this past summer my jeans started letting me know that it was time to do something other than small plates if I ever wanted to be able to eat salted oatmeal chocolate chip cookies with a clear conscience again. So I did something about it. Oh yes I did.
The Southern husband and I are great lovers of oatmeal for dinner. Warm and wonderful, quick and filling, and when we have it for supper we usually jazz it up in a savory way instead of going sweet – our favorite is with some cheddar cheese and a soft-cooked egg. But given the Winterpacolypse that we are currently smack in the middle of, one particularly blustery night I decided the only thing left to so was do was go straight for the dessert-meets-dinner with an apple pie version of oatmeal. Which by the way would be perfectly perfect for breakfast and lunch, too!
Let me just start by saying I Love Oatmeal. Sweet oatmeal, savory oatmeal, oatmeal for breakfast, oatmeal for lunch. Don’t even get me started on oatmeal cookies. I could be president of the Oatmeal Appreciation Society. I am that devoted to you, oatmeal. But up until recently with the exception of the oatmeal cookies, I had only had my many variations of oatmeal hot. But then I got swept up into this wave of making oatmeal without cooking it, but rather by letting it sit in a bath of milk and other good things in your fridge overnight until it was soft and sweet. Could it work? Read on, oatmeal lovers.
I love a good bowl of oatmeal. It’s of course fabulous on a chilly morning in its classic form, with some warm milk and a little brown sugar and maybe some raisins, but I also love it in savory form for supper, with a little melted cheddar cheese stirred into it and a soft cooked egg on top. Mmm, mmm, mmmmm. So I have breakfast and supper covered, and maybe this newest version can be the lunchtime kind? So here we go…let’s send our oatmeal to the tropics!