I needed some dessert for a going away dinner for a good friend. This guy and I went through our graduate program together and he is moving on. We used to spend hours working on countless credits of statistics homework together, drowning our grad school sorrows at 5 p.m. on Friday’s, and working through grad school together. He is a great man–he spent the first 30 years of his career at a major poultry company and was pretty high up in the leadership rank when he decided to retire, got bored after two months, and was accepted to the same PhD program. He is a truly remarkable man and more importantly, a great friend. Never in either of our lives did we expect to form such a great friendship, but here we are, saying goodbye over four years after we first met.
He was in the process of packing up his house, so we wanted a quick and easy meal. We opted for a store bought rotisserie chicken and I brought some side dishes and these cookies. It was a delightful dinner with PIC and my friend. I did not want to go to the grocery store for no particular reason and instead chose to utilize what I had in my cupboards for baking. Why? I seem to have this terrible habit of stockpiling things and not using them. In an attempt to cut down on that, I have tried to only buy things I will use immediately or in the near future and not just keep things around. I don’t always succeed and am guilty of stocking up on CVS items (in particular) but I am doing much better in the grocery area. Who needs 10 cans of tomatoes for sauce when there’s only two of us in the house??? 🙂 Not a cake mix or brownie mix to be found, I stumbled on an old recipe of my Mema’s and once again, it didn’t let me down.:)
I like these cookies because they’re not super sweet. The coconut (or whatever you would want to add) shines through instead of a super sweet batter. If sweet batter is what you want, add one cup of white sugar into the recipe. I’ve made a few modifications to the original, mostly in the interest of the coconut, but the basic recipe is true to form. I switched out some of the butter for nonfat greek yogurt, a true favorite of mine if you’ve been following this blog for longer than a day.
- 1/2 c. soft butter
- 1 1/4 c. packed brown sugar
- 1/4 c. nonfat plain greek yogurt
- 2 TBS. milk
- 1 tsp. vanilla
- 1 large egg
- 2 c. flour
- 1 1/2 c. oats-quick or whole, not steel cut
- 1 tsp. salt
- 3/4 tsp. baking soda
- 1 c. shredded coconut + more for rolling cookies
- (chocolate chips, heath bar pieces, reese’s pieces, nuts, etc…. the options are endless)
- Preheat oven to 375 degrees F.
- Cream the softened butter, greek yogurt, brown sugar, vanilla, and milk together in a large bowl.
- Add the egg and blend in.
- Add flour, salt, and baking soda, blending well.
- Add the oats in last, beating or folding. The batter will be pretty stiff.
- Fold in coconut.
- Put some extra coconut in a shallow dish or plate.
- Form 1 inch balls and roll in coconut.
- Place on baking sheets.
- Bake for 8-13 minutes or until the cookie is done and the coconut browns up on the tips.
Makes about 3 1/2 dozen depending on the size of your cookies.