Do you bake? I don’t. Well not usually. I have never really had a sweet tooth and have always preferred more savory dishes. If I do crave something sweet it is usually a beverage. Ben, on the other hand, has a problem. He has a crazy sweet tooth. He told me the other day that it is probably a good thing he is allergic to most sweets, because he would be buying cupcakes and other treats daily.
Even though I don’t really crave sweets, I occasionally will bake him something special. He is obsessed with my Gooey Fudge Brownies; to be honest, I kind of am also. This time I went for something a LITTLE healthier. I think? Oatmeal cookies. I added some unsweetened cocoa powder and toasted coconut flakes, which give these cookies much more flavor than your traditional oatmeal cookie. And by the way, do you see how beautiful those wildflowers are in the photos? They came from right out front of my apartment!
After some newb mistakes (turning the mixer on high right off the bat and shooting sugar and butter all over my kitchen), I finally got my dough together. I tried a couple different techniques for baking and decided these cookies turn out best if you squish the dough down a bit before and after cooking. They are just what you want in an oatmeal cookie- soft, gooey, with a little bit of crunch. I used 1 T egg replacer plus 1/4 c water in my cookies, for Ben, but you can use regular eggs as well.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 2 dozen cookies
Serving Size: 1 cookie (or 2 or 3)