Thinking About Holiday Baking!

Now that the Halloween, Thanksgiving, and Christmas items have joined ranks together on the shelves at the stores, I think it is okay to start sharing cookie recipes in anticipation of the holidays. I’m on an oatmeal binge right now as they can be appropriate for any of the three aforementioned holidays. Why? Because I say so!

My husband doesn’t like coconut but, for some reason, he likes these cookies! They are easy to make and a nice contrast to all the chocolate and spice cookies that show up at Christmas. Don’t get me wrong, I have absolutely nothing against chocolate and spice cookies but don’t mind chomping down on an extra coconutty cookie in addition to the rest! Sometimes, I use bran flakes for the called-for crushed flake cereal in the ingredients. I’m always sneaking in extra vitamins and fiber even with treats.

Crispy Coconut Chews

½ cup butter
½ cup packed brown sugar
½ cup granulated sugar
1 egg
2 teaspoons vanilla extract
2 teaspoon grated lemon zest
1 cup all-purpose flour
1 cup crushed flake cereal
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup coconut
½ cup chopped walnuts

Preheat oven to 350 degrees.

Cream the butter and sugars until smooth and fluffy. Stir in egg, extract, and lemon zest. Add the flour, baking soda, and baking powder to the butter mixture. Add the oatmeal, cereal, coconut, and walnuts. Mix gently until well combined.

Drop dough by tablespoons onto greased baking sheet, keeping them about 2 inches apart to allow for spreading. Bake for approximately ten minutes or until cookies are lightly browned at the edges. Cool on wire racks. Makes approximately 4 dozen cookies depending on size.

If you are gluten-intolerant, I have heard that King Arthur’s Cup for Cup Gluten-Free Flour blend is just that . . . measure it out according to your ‘gluten’ recipe and you should have a good result. Guess who already ordered a supply last week?

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