Oatmeal Coconut Almond Cookies are the best of both worlds cookies: chewy with a bit of crunch on the edges. This is a recipe my mother received from a coworker many decades ago and were called “One Cookies.” They are similar to a ranger cookies. I’ve added a cup of slivered almonds to add a little protein. That way I can eat one for breakfast with impunity.

Oatmeal Coconut Almond Cookies

The original name of the recipe is “One Cookie.” I’m guessing it was called “one” because it involves a cup each of crisp rice cereal, rolled oats and shredded coconut as well as a cup each of butter and vegetable oil (!)

If You Hate Coconut:

Leave the coconut in anyway.  You’ll never know that the cookies contain coconut but they won’t be as good if you leave it out. My husband doesn’t like coconut or at least, that’s what he used to say. I think I’ve converted him. But back in his “adamant I don’t like coconut days even if it includes an almond and is covered in chocolate days” he could never tell the cookies contained coconut. So be brave!

What’s In a Name?

While it’s bad luck to change the name of a boat or a house, I’m risking it with this cookie recipe.  “One Cookie” makes me think the person asking for the cookie can’t remember its name. Forgetfulness is my arch nemesis. So, we’re calling these “Best Cookies” because they really are.

Recipe Notes:

Don’t skimp on the ingredients. If you don’t use a cup of butter and a cup of vegetable oil, the cookies won’t turn out flaky and crispy and flavorful like they’re supposed to.

Chill the dough for an hour or more before you’re baking

See Recipe Below:

How to Make the Best Cookies

Yield: 60 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Crispy, crunchy, buttery and rich, the best cookies will make you feel like a kid again.

Print

Ingredients

• 1 cup white sugar
• 1 cup dark brown sugar
• 1 cup butter, room temperature
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 large egg
• 3 1/4 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 cup coconut flakes
• 1 cup crispy rice cereal
• 1 cup rolled oats

Instructions

1. Before starting measure coconut, crispy rice cereal and oats and pour into medium bowl, set aside.
2. Into a second bowl, pour flour, salt, baking soda and cream of tartar, set aside.
3. Pour sugars and butter into the bowl of a stand mixer or large mixing bowl.
4. Beat at medium speed for two minutes or until fluffy making sure to scrape the batter from the sides of the bowl.
5. Add vanilla extract and egg. Beat until combined 30 to 45 seconds.
6. Pour in vegetable oil and beat for about a minute or until well combined.
7. Add flour mixture and beat until well-combined, about two minutes, stopping to scrape bowl.
8. Add coconut, cereal and oat mixture and mix for a minute or until combined.
9. Cover the bowl tightly with plastic wrap and chill for three hours.
10. Preheat oven to 375 degrees f.
11. Drop dough by tablespoons onto a baking sheet lined with parchment.
12. Flatten each ball with the bottom of a glass dipped in sugar. Or, use your palm, works just as well and your flesh doesn't stick to the cookie the way the glass does. If using your palm, just sprinkle a little sugar on each cookie before putting in the oven.
13. Bake for 12 minutes or until golden brown.

 

Tell me if you make these cookies. I want to know what you think. What are your favorite cookies?

XO,

Jennifer