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Chewy Oatmeal Cookies with a hint of orange that are slightly crispy on the outside.
I have always loved oatmeal cookies. Slightly chewy, slightly crispy. But, truth be told, I’m not a huge fan of oatmeal cookies with add-ins like raisins or chocolate chips. Which is what I got excited when I saw Trisha Yearwood make this recipe. I’m not usually one to make a recipe just as it is, so of course I had to tweak it a little bit.
The addition of orange and coconut add another level of flavor that really knock it out of the park for these cookies.
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Orange Coconut Oatmeal Cookies
- 1 cup salted butter, room temperature 2 sticks
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract
- Zest of one large orange
- Juice of one large orange about ¼ cup
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 cups old-fashioned oatmeal
- 1 cup grated coconut
- Using a stand mixer or electric mixer, cream the butter and sugars on medium speed until light and fluffy. Add the orange zest and juice, eggs and vanilla and beat well.
- In another bowl, sift together the flour, baking soda, baking powder and salt. Stir in the dry mixture to the butter mixture. Then add the oatmeal and coconut.
- Using an cookie scoop, drop dough on an baking sheet lined with parchment paper, about 2 inches apart. Chill for one hour.
- Bake in a preheated 375 degree oven for about 10 minutes until the cookies turn a light brown.
- Remove from the oven and cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.