When a sweet craving hits, the quickest way to a dessert is in the form of a cookie. Ten minutes to throw together, ten minutes to bake, and I am happy.
A friend of mine sent me her recipe for Coconut Oatmeal cookies. The recipe was simple: "Cream the above ingredients, then add the following ingredients. Bake at 375º for 10 minutes." I compared this recipe with my traditional oatmeal cookie recipe. Everything was the same, except for the amount of oats and the addition of coconut.
In her recipe, she put "oats." I wasn't sure which type of oats she used. Old fashioned rolled oats or quick oats are what I have on hand. Does it make a difference? Let's see if it does...
The first batch I made, I used quick oats. These are thin flakes of oats that cook up in three or four minutes.
Coconut. I used the sweetened shredded kind.
Oh, and I put in semi-sweet chocolate chips. She doesn't use them in her recipe, but I thought it would be a good addition.
Used a 2 T. cookie scoop onto Silpat....love, love, LOVE my Silpats!
These took a little longer to bake as they are larger cookies.
Let's take a peek inside, shall we? Mmmmmm....crispy outside, tender and slightly chewy inside ~
Now, let's try it with the Old Fashioned rolled oats...these are groats that are steamed, rolled and flaked. They are not cut as fine as the quick cooking oats.
I did notice that the batter was a little thicker when using the rolled oats.
They baked for the same amount of time. They are slightly thicker. Let's take a taste.
Mmmmmm...crispy, sweet, and chewy. It was chewier than the quick oat recipe, but still good.
There you have it folks! If you want a more tender, less chewy oatmeal cookie, go for the quick oats. If chewy is your thing, go for the old fashioned rolled oats!
So, what's your pick? Chewy or extra chewy?
Coconut Oatmeal Cookies(4x6 recipe download) (full page printable recipe)