These cookies are magical.
Six years ago, the day after Lilah was born, Eurydice brought over a batch of these dreamy cookies. Paul, my mom, and I were baffled by their deliciousness. What is in these? We kept asking each other, as we ate cookie after cookie. They have an oat-y chewiness, yet grains of Turbinado give a sugary crunch.
Every time we bake these cookies, Paul shovels them in Cookie Monster-style and chants “Oh Aunt Nita” like a mad man. They are that good.
Eurydice is letting me share Aunt Nita’s recipe with you.
- 2 cubes salted butter, room temp
- 1 ½ cup Turbinado sugar
- 2 eggs
- 2 tsp vanilla
- 1 ½ cup oatmeal (I use Bob’s Red Mill GF Rolled Oats)
- 1 ½ cup flaked, unsweetened coconut
- 1 cup chopped walnuts
- 2 cups flour (I use 1 3/4 cup Pamela’s Pancake Baking and Pancake Mix )
- 1 tsp baking powder (not necessary with Pamela''s Mix)
- 1 tsp baking soda (not necessary with Pamela's Mix)
- 1 tsp salt (not necessary with Pamela's Mix)
Preheat oven to 375.
Cream butter and sugar (I cannot emphasize enough how important it is to use Turbinado). Let sit 10 minutes.
Add eggs and vanilla to sugar/ butter mixture.
Combine flour, baking powder, baking soda and salt. Gluten-free folks, just use 1 3/4 cup Pamela’s Baking Mix as a substitute for all of these dry ingredients. Add flour mixture to wet mix, gradually stirring to gently incorporate ingredients.
Fold in oats, nuts, and coconut by hand.
Bake for 9-12 minutes, only until golden. Enjoy!