I love to make this kind of unassuming dessert for casual parties. It looks like Grandma's average oatmeal cookie but when your guests take a bite they'll be wowed by the combination of delicious flavors and textures.
Look for my Super Bowl Snack Round Up YouTube video January 27, for more unforgettable but easy appetizer recipes. No matter who wins the Big Game, Monday morning your party food will be the talk of the town.
Here's a step-by-step YouTube video of the recipe and tips for making your cookies turn out perfect every time.
Check out the bloopers at the end of my videos. Every time I flub a line or the kids interrupt, I'm reminded to always have fun in the kitchen. :)
Chocolate Caramel Coconut Cookies Recipe:
Yield: 25-30 COOKIES
2 cups old fashioned oats
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 pound butter (2 sticks)
2 large eggs
2 cups caramel filled chocolate chips or 1 cup caramel or toffee chips and 1 cup semisweet chocolate chips
1 1/2 cups sweetened flaked coconut
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
Preheat the oven to 350 degrees F.
In a large bowl of an electric mixer add the butter and sugars and beat until creamy but not runny, about 1 minute on medium speed.
Turn mixer speed to low and add eggs, one at a time, and beat until smooth and light.
Add vanilla and stir in just until incorporated.
Mix baking powder, salt, cinnamon and flour in a separate large mixing bowl until well combined.
Turn mixer speed to medium-low and add dry mixture to wet about a 1/2 cup at a time.
Mix in the oatmeal and coconut flakes on low speed.
Add caramel filled chocolate chips.
Using a cookie dough scoop or rounded tablespoons, place dough 2-3 inches apart on an ungreased cookie sheet. Repeat with remaining dough.
Bake for 10-12 minutes or until just set and lightly brown. For chewy cookies, do not overcook.