If you look back on my cookie recipes, the one fairly common ingredient I have never used in my cookies is white chocolate. Something about the taste of it that bothers me. But, one look through this recipe – slightly adapted from the “oh my veggies” website, and I knew I had 2018 Christmas Treat #11 – White Chocolate, Salted Caramel and Coconut Cookies.
This recipe makes a lot of cookies. I did try and make them small but even the purple handled ice cream scoop – the smallest size, I got almost 60. Use good quality white chocolate – I know I don’t need to say it, but it makes a difference. The same applies to the shredded coconut. A few years ago, I stumbled upon a brand by Compass (sold at Costco) and have become a huge fan of it. That’s all I use now.
As for the salted caramel pieces, well I had them left over from Lisa’s Christmas Cookie #2, and thought it would be an ideal spot to use them. I didn’t want to add too much as I wasn’t sure of the taste – but in hindsight – salt, caramel, sweetened coconut – really, what’s the risk?! Try this cookie, it is delightful and may have made a white chocolate lover out of me. As always – enjoy!
1 cup unsalted butter
½ cup sugar
½ cup packed brown sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 cups oatmeal
1 ½ cups white chocolate chips or chunks
½ cups salted caramel
1 cup grated sweetened shredded coconut
Preheat oven to 350f and line 3 baking trays with parchment paper – set aside
Using the paddle attachment with your stand mixer, beat the butter and sugars until creamy and light in color – about 2 – 3 minutes
Add the eggs – one at a time, scraping down the bowl as necessary
Add the vanilla – mix
In a medium bowl, whisk together the dry ingredients – flour, baking soda, baking powder, and salt
Add the flour mixture to the butter mixture – mix on low – but cover the bowl first
Add the oatmeal, chocolate, salted caramel and coconut
Place the mixture by tablespoon on the plates, leaving a 1”space between each cookie – there isn’t a lot of spread so maximize the space
Put the cookie trays on the racks in your oven – Set the timer for 8 minutes, rotate the trays and bake for a further 7 – 8 minutes. Seven will give you a softer texture, 8+ a crunchier texture – either way, so so good
Let cool for a few minutes and when cookies can safely be moved without breaking, transfer to a cooling rack to cool completely
