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Okay, let's face it: No cookie is "dietetic" unless it takes like bitter cardboard. But this recipe at least makes a nod toward more healthy eating by using whole-wheat flour and coconut palm sugar.
But, ah, yes ... there's the butter ... I can just hear Paula Deen in my head as I'm making these: "Ya take tew sticksa buttah......."
Once I got into making these I recalled a recipe somewhere that called for applesauce instead of butter. I'm going to see if I can find that and do a batch with the basic outline of this one. Meanwhile, here's the recipe as I made it this evening. What can I say ... they're as deescrumpshelicious as they look!
OATMEAL RAISIN PECAN COCONUT COOKIES
1 1/2 cups whole-wheat flour
1 generous teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
2 cups coconut palm sugar
4 small eggs
1 teaspoon vanilla
3 cups rolled oats (not quick or instant oats)
3/4 cup dark raisins
1/2 cup chopped pecans
1/2 cup unsweetened dried coconut
Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
Mix flour, salt, baking powder, and nutmeg together in medium bowl and set aside.
Either by hand or with electric mixer, beat butter until creamy. Add sugar; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.
Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.
Drop dough by heaping tablespoons onto parchment-lined cookie sheet, leaving at least 2 inches between each cookie.
Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool at least 30 minutes before peeling cookie from parchment.
Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
Makes about 18 large cookies.
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Okay, let's face it: No cookie is "dietetic" unless it takes like bitter cardboard. But this recipe at least makes a nod toward more healthy eating by using whole-wheat flour and coconut palm sugar.
But, ah, yes ... there's the butter ... I can just hear Paula Deen in my head as I'm making these: "Ya take tew sticksa buttah......."
Once I got into making these I recalled a recipe somewhere that called for applesauce instead of butter. I'm going to see if I can find that and do a batch with the basic outline of this one. Meanwhile, here's the recipe as I made it this evening. What can I say ... they're as deescrumpshelicious as they look!
OATMEAL RAISIN PECAN COCONUT COOKIES
1 1/2 cups whole-wheat flour
1 generous teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1/2 pound (2 sticks) unsalted butter, softened
2 cups coconut palm sugar
4 small eggs
1 teaspoon vanilla
3 cups rolled oats (not quick or instant oats)
3/4 cup dark raisins
1/2 cup chopped pecans
1/2 cup unsweetened dried coconut
Pre-heat oven to 350 degrees. Line two large cookie sheets with parchment paper or waxed paper.
Mix flour, salt, baking powder, and nutmeg together in medium bowl and set aside.
Either by hand or with electric mixer, beat butter until creamy. Add sugar; beat until fluffy, about 3 minutes. Beat in eggs one at a time. Add vanilla.
Stir dry ingredients into butter-sugar mixture. Stir in oats, raisins and optional walnuts.
Drop dough by heaping tablespoons onto parchment-lined cookie sheet, leaving at least 2 inches between each cookie.
Bake until cookie edges turn golden brown, 22 to 25 minutes. Let cool at least 30 minutes before peeling cookie from parchment.
Do not overbake these cookies. The edges should be brown, but the rest of the cookie should be very light in color. The trick to making the cookies chewy is to make them large. Smaller cookies tend to get more dried out and crisp, and therefore not as chewy.
Makes about 18 large cookies.
might try making these sometime.
