Ryan and I have been searching for a house since we moved home to Colorado, and I’m just about certain we’ve found it. On Sunday afternoon, we accepted a counter-offer for a beautiful 3-bedroom home, and we’re due to close on March 8th. Just three months shy of my due date! The house was built in 1908, which means each room brims with history. The moment we walked through the front door, I felt like I had entered into a place long-familiar. I guess that’s a good sign.
More than anything, I’m looking forward to unpacking all of our boxes, to finding all my pots and pans, to arranging my quilts and books, and to hanging the pictures and artwork that mark Ryan and me as our own, unique family. Transition is a state we’ve become more comfortable with over the past few years, but that doesn’t mean I’m not ready to settle down and plant roots. To be honest, I’m aching for that opportunity.
These coconut oatmeal cookies are one of the many recipes I’ll be making in our new house. Cookies have become one of my favorite, go-to desserts in the past few weeks. Within minutes, MINUTES, you can have a plate of delicious goods to share with your friends and family. And cookies are extremely popular with my niece and nephews.
My dad loves coconut (the only junk food he ever eats is an almond joy), and I love the chewiness of a good oatmeal cookie. So this combination seemed like a natural winner for our family. Just as I had hoped, the coconut makes these treats even more moist, and I found that they tasted even better the next day. And if you’re feeling particularly in need of a good dose of pleasure, then add on a scoop of dark chocolate ice cream. Heavenly.
So here’s to cookies, and to house inspections, and to late dinners with those that you love. I hope everyone is having a good week. Thank you, as always, for your continued love and support!
Coconut Oatmeal Cookies
1 cup unsalted butter, room temperatue
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup sweetened and shredded coconut
1 cup finely chopped walnuts or almonds
3 cups old-fashioned oats
1. In the bowl of a stand mixer, cream together butter and sugars until smooth, about three minutes. Add in eggs and beat for an additional three minutes. Stir in vanilla and set aside.
2. In a small bowl, combine the flour, baking soda, salt and cinnamon. Fold into the butter-sugar mixture. Fold in coconut, nuts, and oats. Cover and allow to chill for at least one hour (I often let mine chill overnight!)
3. Preheat oven to 350 degrees Farenheit and line two baking sheets with parchment paper. Form tablespoon size balls and place on prepared cookie sheets. Bake for 10 minutes, or until the cookies look just slightly underdone. Allow to cool for 5 minutes on cookie sheet before removing to wire rack.