Lovin' From the Oven

Day 7: Coconut Oatmeal Cookies

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Day 7 of my 12 days of cookies: Coconut Oatmeal Cookies. I don’t bake with coconut enough. These were a hit with my family. My parents loved them!img_0249

There’s no chocolate in these cookies– just coconut and oatmeal. It’s simple enough, right?img_0253

The flavor and texture are spot on. They’re chewy with a crunchy edge.img_0256Recipe from Lil’ Luna

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Coconut Oatmeal Cookies

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 cups flour
  • 2 cups oats
  • 1 cup shredded sweetened coconut

Directions

  1. Preheat oven to 350.
  2. Cream together the butter and both sugars. Mix in the eggs and vanilla.
  3. Gradually stir in the salt, baking powder, baking soda, and flour until just combined.
  4. Mix in the oats and coconut.
  5. Drop by rounded tablespoons onto lined cookie sheet.
  6. Bake 8-10 minutes.
https://lovintheoven.com/coconut-oatmeal-cookies/

Day 6: Biscoff Chocolate Chip Cookies

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Day 6 of my 12 days of cookies: Biscoff Chocolate Chip Cookies! Yeah, these may be called Biscoff cookies, but I used Trader Joe’s cookie butter. Guilty! It’s a lot more accessible, cheaper, and tastes pretty much the same!
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Thank you Trader Joe’s for being my go-t0 grocery store. Plus, Ellie loves shopping there. She sits in the cart and stares down everyone that walks by. The employees always try to make her laugh, but she’s as serious as can be. Every once in a while, she’ll crack a smile. img_0270

These cookies are deeeee-lish… and beautiful! Can you imagine them packed in a box for the holidays with a box on top? Who wouldn’t love that?img_0273Recipe from Sally’s Baking Addiction

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Biscoff Chocolate Chip Cookies

Ingredients

  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup Biscoff spread (or Trader Joe’s Speculoos Cookie Butter)
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 1/4 cups semi-sweet chocolate chips

Directions

  1. Cream together the butter and both sugars. Add in the egg, egg yolk, vanilla, and Biscoff.
  2. Gradually stir in the baking soda, cornstarch, cinnamon, and salt until just combined. Mix in chocolate chips.
  3. Cover and chill overnight.
  4. Preheat oven to 350.
  5. Roll dough into 2 tablespoon sized balls and place on lined baking sheet.
  6. Bake for 9-10 minutes.
https://lovintheoven.com/biscoff-chocolate-chip-cookies/

Day 4: Andes Peppermint Cookies

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Day 4 or my 12 days of cookies: Andes Peppermint Cookies. This one is a spin on an old Andes mint cookie that I like. I just changed it to peppermint candies instead of mint. You can even use both candies to make shades of red and green for Christmas!

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I will admit, I’m still partial to the green ones. Regular mint overrules peppermint, in my opinion.

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This cookie is a staple in my kitchen, thanks to my cousin. She’s the one that first introduced me to them! Recipe on AllRecipes.

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Day 4: Andes Peppermint Cookies

Ingredients

  • 3/4 cup butter
  • 1 1/2 cups brown sugar
  • 2 tablespoons water
  • 2 cups semisweet chocolate chips
  • 2 eggs
  • 2 1/2 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 package Andes Peppermint Chocolates

Directions

  1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
  2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
  4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.
https://lovintheoven.com/day-4-andes-peppermint-cookies/

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