O.C.C. Cookies

What are O.C.C. cookies? 

They are simply Oatmeal, Coconut and Chocolate Chip cookies that have no connection to Orange County California.  The oatmeal gives the cookie body, the coconut chew, and the chocolate chips don’t need any explanation.

I don’t make cookies very often, but when I do, they are welcomed with expressions of joy.  I really should make cookies more often because I have a kitchen aid mixer that does all the work and I get all the credit. 

The trick to making chewy cookies is to carefully slide the just baked cookies along with the parchment paper off of the cookie sheet and onto the counter to cool.  This step allows them to immediately stop cooking so the exterior of the cookie will crisp up, leaving the middle soft and chewy.

When I make cookies I use a small one ounce ice cream scoop to mold the dough and freeze them on a sheet pan.  When the dough gets hard I toss the frozen balls into a zip top freezer bag.  The cookie balls will stay separate if done this way. 

By not baking all the cookie dough all at once I can make up two or twelve fresh baked cookies at a time, anytime my family needs a cookie fix.

The just made dough bakes up in about 13 minutes, while the frozen dough needs 15 minutes.  The cookies will look underdone but they will be ready.  That is, if you desire a cookie that is crispy on the outside, while moist and chewy on the inside.  If you prefer a crispy cookie all the way through, add another  3 – 5 minutes to the baking time. 

O.C.C. COOKIES (makes 2 ½ dozen cookies)

WET INGREDIENTS:

½ pound butter, softened (2 sticks)

1 cup golden brown sugar, packed

½ cup sugar

2 large eggs

1 ½ tsp. pure vanilla extract

DRY INGREDIENTS:

2 cups flour

½ tsp. salt

1 tsp. baking soda

1 tsp. baking powder

O.C.C.:

2 ½ cups old fashioned oatmeal, not quick cooking

¾ cup semi sweet chocolate chips

½ cup bakers angel flake sweetened coconut

Preheat the oven to 350 degrees. I always bake them one up from the middle rack so the bottoms don’t get too brown.  (my oven is dated and this may not be needed in your oven)

Cream the butter and sugars together until they are fluffy. Add the vanilla and eggs one at a time and blend well.

Sift together the dry mix and  add to the butter about 3/4 of a cup at a to and mix well.

Sir the O.C.C.  into the dough and mix well.

Line a cookie sheet with parchment paper.

Scoop (I use a small ice cream scooper) or drop them on to the cookie sheet with a spoon (about 1 ½ Tbsp of dough per cookie)  12 cookies will fit on a cookie sheet.   

Bake cookies for 13 minutes, they will look underdone.  Immediately remove them from the oven and carefully slide the cookies with the parchment paper on to the counter to cool. (This process allows the cookies to get chewy in the middle while the outside stays crispy)

Freeze any leftover balls of dough in a zip storage bag.  Bake frozen dough in a 350 degree oven for 15 minutes.
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