Late night baking... coconut oatmeal cookies.
1 cup unbleached all-purpose flour (5 ounces)
3/4 teaspoon baking powder
14 tablespoons unsalted butter (1 3/4 sticks), softened but still cool, about 65 degrees [I used 12 tbsp butter, 2 tbsp coconut oil]
1 cup granulated sugar (7 ounces) [I used A little less than 1 c]
1/4 cup packed light brown sugar (1 3/4 ounces)
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats
1 ½ cups sweetened flaked coconut
[ I used 2.5 c oats, 1 c coconut]
Preheat the oven to 350°F. Line 3 cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl and add the egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again. With mixer running at low speed, add flour mixture and mix until just incorporated and smooth, 10 seconds. With mixer still running on low, gradually add oats and coconut and mix until well incorporated, 20 seconds. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
Divide dough into 24 equal portions (about 2 tablespoons each), then roll into balls. Place cookies on prepared baking sheets, spacing them about 2 ½ inches apart, 8 dough balls per baking sheet. Using fingertips, gently press each dough ball to 3/4-inch thickness.
Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack; cool cookies completely on sheet.
Recipe Source: Cook's Illustrated
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