Guys I am so excited! I have the BEST new toy! The perfect set up for any technologically savvy cook/baker who is obsessed with working in the kitchen to her favorite tunes. HUGE thanks to my wonderful hubby and parents, who also chipped in as an early birthday present. Isn’t it gorgeous?
I got the set up (found here if you’re curious) as a replacement for my desk computer, which is old and feeble, and the desk itself, whose space could be better used as a third bookshelf. I don’t use the computer itself anymore (see feeble comment), which left me often scrambling for ways to play music. Enter the idea of the iPad. While exploring all the best food/cooking related ways to use an iPad, I decided to switch all my print subscriptions to iPad subscriptions–including an Everyday Food subscription, which is now only available electronically and free to boot! And which is also the way I found the recipe that I adapted from to make these cookies.
These cookies are apparently not for everyone, as John did not love them and the kids just liked them. But I adored them, every chewy, salty-sweet-tart, white chocolate creamy bite. If you like coconut and lime, I highly recommend giving these easy drop cookies a try.
- 2 cups old-fashioned rolled oats
- 1 cup white whole wheat flour, fluffed, spooned and leveled
- ¼ cup AP flour, fluffed, spooned and leveled
- 1 t salt
- ½ t baking soda
- 1 cup (2 sticks) unsalted butter, softened
- zest of 2 limes
- ½ cup sugar
- ¾ cup light brown sugar
- 2 t vanilla
- 2 large eggs
- 2 T (1 oz) fresh lime juice
- 7 oz chopped white chocolate
- 1 cup toasted flaked coconut
- vanilla salt for sprinkling
- Whisk together the oats, flours, baking soda and salt. Set aside.
- Beat the butter with the lime zest. Add the sugars and beat until fluffy. Scrape the sides and bottom of the bowl as needed.
- Add the eggs, one at a time, beating to incorporate. Beat in the lime juice and vanilla.
- Add the whisked flour-oat mixture and mix in on low speed.
- Add the white chocolate and flaked coconut and mix in.
- Cover with plastic wrap and chill for at least 2 hours and preferably overnight. You can also chill for up to 4 days.
- Preheat the oven to 350 F when you are ready to bake.
- Using an ice cream scoop, scoop out 2-tablespoon portions onto a baking sheet 2 inches apart (I like 6 to a cookie sheet). Sprinkle with vanilla salt. Bake for 12-14 minutes, until golden at the edges but still a little soft in the center.
- Let cool for 5 minutes on the baking sheet before transferring to a cooling rack.