The book in the photo above is a classic. This 1882 edition of Longfellow poems was a Christmas gift from my great grandfather to his future wife, my great grandmother. (They married in September, 1883). The cookies in the photo-well, I think they’re destined to become classics for my family and maybe for yours, once you taste them. They’re easy and quick to make with ingredients you probably have on hand already, and covered in a dreamy brown sugar glaze. Sometimes the simplest things are the best.
As I write this it’s Teacher Appreciation Week. I’m betting if these cookies showed up at your child’s school there’d be some happy teachers. Apples are great-but trust me, by May teachers need the hard stuff. I’m talking about sugar. You can’t take the other hard stuff to school.
These cookies are so easy to make that the kids can do a lot of the work and you can make the easy glaze since it does have to be cooked briefly on the stove. I really like this glaze but had to double it so there was plenty. No skimping on the important stuff. That’s the rule. And speaking of important stuff, I love coconut. It almost ranks right up there with chocolate as far as I’m concerned. But I realize some people aren’t as enthused about it as I am. I think their DNA is faulty or something. Anyway, a coconut-hater ate these (several of them) without realizing they contained coconut, and liked them. Not a scientific sampling, but if you’re waffling because of the coconut content, I’d encourage you to give them a try anyway.
I hope these simple, unfussy treats will become a classic, go-to cookie in your household for years to come.
Glazed Coconut Oatmeal Cookies
- FOR COOKIES:
- 1 c. + 2 Tbs. flour
- ½ tsp. baking soda
- ¼ tsp. salt
- ¼ c. butter, softened
- ¼ c. shortening
- 6 Tbs. sugar
- 6 Tbs. brown sugar
- 1 egg
- ½ tsp. vanilla
- ½ c. coconut
- ½ c. quick-cooking oatmeal
- FOR BROWN SUGAR GLAZE:
- ½ c. packed brown sugar
- 4 Tbs. milk , plus more as needed to thin
- 4 Tbs. butter
- 2 tsp. vanilla
- 2 c. sifted powdered sugar, plus more as needed
- Step 1 Preheat oven to 350 degrees.
- Step 2 Line baking sheets with parchment or silpat mat.
- Step 3 In a small bowl mix flour, baking soda and salt. Set aside.
- Step 4 In a mixing bowl beat butter with shortening 30 seconds.
- Step 5 Beat in sugar and brown sugar until mixture is creamy and lightens in color.
- Step 6 Beat in egg and vanilla.
- Step 7 Add flour mixture and stir in well by hand.
- Step 8 Stir in coconut and oatmeal.
- Step 9 Drop by tablespoons on prepared baking sheets.
- Step 10 Bake 9-10 minutes.
- Step 11 Let cookies cool on baking sheets 5 minutes before removing to cooling racks to cool completely.
- Step 12 While cookies cool, make the glaze. Mix the brown sugar, butter and milk in a medium saucepan.
- Step 13 Stir over medium heat until butter melts and brown sugar is dissolved.
- Step 14 Remove from heat and stir in vanilla.
- Step 15 Whisk in powdered sugar until smooth.
- Step 16 If glaze is too runny, add a bit more powdered sugar. If it’s too thick, add a little more milk. I had to add more milk to mine. You can gently reheat this glaze, as needed, in the microwave as well.
- Step 17 Spoon glaze over cooled cookies. Glaze will harden and cookies should be stackable in about 30 minutes.
Glaze recipe adapted from Martha Stewart