I initially made these cookies to bring to a friend’s home to watch the 4th of July fireworks… but, because of rain, the fireworks were postponed. It was impossible to postpone eating these cookies though! 🙂
This recipe from Martha Stewart’s Baking Handbook results in perfect cookies- sweetened with maple syrup and chewy from shredded coconut. They are my daughter’s favorite cookies. All-American and perfect for July 4th! We ate them with ice cream and blueberry pie. Delicious!!
Yield: Makes 5 to 6 dozen small cookies
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 1 cup sweetened, shredded coconut
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1/3 cup pure maple syrup
- 1 large egg
- 2 tsp pure vanilla extract
- 3 cups old-fashioned rolled oats
- 1 cup raisins
- Preheat the oven to 350 degrees, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt; stir in the coconut. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, 3 to 4 minutes.
- Add the maple syrup, and mix to combine.
- Add the egg and vanilla; beat until well combined, about 1 minutes, scraping down the sides of the bowl as needed.
- With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until combined.
- Chill the dough in the refrigerator, covered with plastic wrap, at least 30 minutes, and up to one day, prior to baking.
- Using a 1 1/2-inch ice cream scoop, scoop dough and place 2 inches apart on prepared baking sheets.
- Bake, rotating sheets halfway through, until golden brown, 14 to 15 minutes on convection, or up to 20 minutes in a standard oven.
- Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely.
Note: Cookies can be kept in an airtight container at room temperature for up to 4 days.
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