Y’all, I have a new cookie obsession.
For years, my favourite biscuit in all the land has been an Anzac Biscuit. I’ve dabbled in Kingstons, I’ve dabbled in Venetians, I’ve even dabbled in shortbread, but nothing has toppled the almighty oat-and-golden-syrup goodness of an Anzac. And nothing ever will.
But hot damn do these babies come close!
As a bit of an Amercian politics nerd, I’m especially interested in what happens in the Presidential culinary world. These cookies from Laura Bush beat out Tipper Gore’s Ginger Snaps in the 2000 presidential cookie bake-off (and was a much more pleasant outcome than the presidential race itself that year. YOU WERE ROBBED, AL!) and I can see why. I love a good ginger snap, but I love this cookie even more.
I Pinned the recipe and made them one day on a whim. I have been making them religiously ever since. I love the chewy texture, the brown-sugar-butter taste, the hit of choc chip, and the coconut. I have halved the original recipe and left out the pecans. I also cut down the baking time, because while still delicious crunchy, they’re SO much better chewy.Print
My politics might lean left, but I lean directly into these sweet, chewy/crunchy, oaty coconut choc chip cookies.
- 3/4 cups unsalted butter
- 3/4 cups sugar
- 3/4 cups brown sugar
- 2 Medium eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1/2 tablespoon baking powder
- 1/2 tablespoon baking soda
- 1/2 tablespoon cinnamon
- 1 pinch salt
- 1 cup desiccated coconut
- 3/4 cups rolled oats
- 1 cup chocolate chips
- Preheat oven to 150C.
- With your butter at room temperature, add the sugars and beat together until creamy.
- Add eggs and vanilla, stir to combine.
- Add flour, baking powder, and baking soda. Stir the baking powder and soda in to the flour a little bit to mix before adding cinnamon and salt.
- Stir until mixed thoroughly.
- Add coconut, oats, and chocolate chips. Stir until combined.
- Line two cookie sheets with baking paper. Drop mix by tablespoonsful onto the paper. (the original recipe says 1/4 cup of cookie dough, which would make some huge cookies. They’d be good though!)
- Bake for 10 minutes and check – if they look very brown, take them out. If they are still pale-ish, swap the cookie sheets over and cook a further 5 minutes until golden brown. Overcooking will make them crunchy, and these cookies really are at their best when chewy.
- Leave to cool on the sheet for a minute or two before transferring to a wire rack.
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