Oatmeal Cookies

Back to the yum list... oatmeal.  Not exactly favorite breakfast food around here unless, that is, you ask my husband.  Me: "Honey, what would you like for breakfast this weekend?" Husband: "Oatmeal." Kids (and me): "Ugh." Once again, they do like it, just not as much as my husband.  But when you are fed foods like Italian Beef, French Fries, and Fried Chicken over the course of two weeks, it is probably a good idea to get some wholesome oats into your diet.  Thinking of my husband's need to take a broom to the ole system and my children's pity, I thought I would make everyone happy with a batch of oatmeal cookies.  Instead of "all right, Mom" I got an "alright, Mom!"

I like my oatmeal cookies on the thick and chewy side.  I also like them with coconut and toffee bits.  The coconut adds to the chewiness, the toffee lends a little crunch, and they both provide more sweetness.  Don't care for coconut? Omit it.  Trying to cut back on sugar or can't find toffee bits? Omit that too.  Want to add chocolate chips? Go for it!  Just do not ask me about raisins.  If there is one food that will most likely never make an appearance in a recipe on my blog, it is raisins.  If I was forced at gunpoint or paid big bucks (talkin' millions here) to eat them in cold cereal, I could do it (maybe).  But cooked ones? Not-a-chance.  It's not my fault though.  It is a genetically inherited dislike from my grandfather and mother that my children have now inherited.  Any other dried fruit gets a thumbs up from me (including prunes-- I know right?).  But raisins... don't even mention the golden ones.
Printable Recipe

Oatmeal Cookies
makes 32 cookies

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon kosher salt

14 Tablespoons (7-ounces) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup white granulated sugar
2 extra large eggs, at room temperature
1 teaspoon pure vanilla extract
3 cups rolled old-fashioned oats
1 cup sweetened flaked coconut
1/2 cup Heath toffee pieces

Preheat the oven to 350º F.  Line a baking sheet with parchment paper; set aside.

In a medium bowl whisk together the flour, baking soda, cinnamon, and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars.  Add the eggs one at a time, mixing well after each addition.  Scrape down the sides of the bowl.  Mix in the vanilla.  Add the flour mixture; mixing well.  Add the oats, coconut, and toffee pieces; mixing well.  Using a 1-ounce ice cream scoop, scoop out balls of dough.  (Cookie dough balls can be made ahead, covered, and refrigerated for one day, or frozen for up to three months.)

Bake for 15-17 or until light golden brown.  Allow the cookies to cool on the baking sheet for one minute.  Transfer the cookies to a wire rack to cool just until warm or to room temperature.  Enjoy!

Source: Adapted from under the lid of the Quaker Oats container