My favourite cookies, this recipe is simplicity itself. These cookies are humble, delicious and beautifully unpretentious.
They don’t need beurre noisette (browned butter), they don’t need a topping of large flakes of exotic salts, and they certainly don’t need chocolate chips! (But I can’t stop you, can I?) They just need to made and enjoyed as is.
These may seem plain when compared to the many decadent, multi-layered, adorably shaped cookies that appear all over Instagram and Pinterest. That’s okay. I have always love the delighted look of surprise on the faces of those who try them, often out of sheer courtesy. “These cookies are really good!” they exclaim with shocked expressions. These cookies defy expectations.
This is my grandma’s recipe, and she made damn good cookies. You want super-charged, ultra-loaded, tweaked and upgraded cookies, look elsewhere. Here lies the beauty of the original. If it ain’t broke, don’t fix it.
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt (or ½ tsp kosher salt)
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup butter
- 2 eggs
- 1 tbsp vanilla
- 2 cups rolled oats
- 1 cup unsweetened shredded coconut
- Preheat oven to 375°
- Mix flour, baking powder, baking soda, and salt in a bowl.
- In a stand mixer, beat together butter and sugars. Add eggs, then vanilla. Alternatively, you can mix them all together by hand in a large bowl.
- Add flour mixture to the sugar-butter mixture. Stir until combined. Add coconut and oats. Stir in until dispersed evenly. I like to use my hands for this last step.
- Drop from a tablespoon onto a parchment paper lined cookie tray. Bake for 15 munites, or until tan at the edges and golden brown all over.