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Dessert, Recipe, Snack

The Perfect Oatmeal Cookie

If you ask anyone what their favorite cookie might be, the most popular response is undoubtedly the noble chocolate chip. Rare is the time when one might suggest that their favorite is a plain oatmeal cookie. I must admit that while I am a big chocolate chip cookie fan, my favorite has always been a plain sugar cookie–that is until I tried this little confection. I think these little treats might be the best oatmeal cookie ever. In fact, I have tried to think of a way in which these cookies can be improved upon and I cannot think of a single thing. Not one thing. Add raisins? Chocolate chips? Not certain that such ingredients would improve them but detract from their delicious simplicity.


Bold assertion? Perhaps. But try them and tell me if I’m wrong. I’d love any suggestions.



What you’ll need:

1 Cup Flour

1 Cup Rolled oats

1 Cup shredded coconut (toasted lightly)

1/2 Cup Brown sugar

1/2 Cup Sugar (Raw is best in this case)

1 tsp Cinnamon

1/2 tsp Ground ginger (“powdered” ginger)

1/2 Cup Non-dairy butter (Earth Balance is my preference)

2 Tbs honey (Agave nectar works in this case as well)

Vanilla extract

1 1/2 tsp warm water

1 tsp baking soda

What to do:

Pre-heat the oven to 325 degrees F (170 degrees C). In a large bowl, mix all the dry ingredients except the baking soda. In a small saucepan, melt the Earth Balance with the honey and vanilla extract; stir thoroughly so that everything is combined but do not let the mixture boil! Remove from heat. In the mean time, dissolve the baking soda into the warm water in a small bowl.

Combine all liquids in the large bowl of dry ingredients. Mix until the dough has the consistency and appearance of wet sand. It should clump together without being too sticky. Using a tablespoon to make small ball-shaped portions of dough, bake on parchment-lined cookie sheet for about 10-12 minutes or until the little buggers start to get golden brown in color and spread out. Place on a rack to cool and store in a covered container. If you prefer a crunchier cookie, flatten them a bit before baking an leave them in the oven a little longer. With the recipe as written, they will be a little crisp on the outside but stay chewy in the middle.

I know for sure that these cookies will keep nicely for at least three days, but that is the longest they have survived in my house, so they probably last longer when stored properly. I can’t take all the credit for consumption as Cam maintains that these are highly addictive treats. The warmth of the ginger and cinnamon make these the perfect cookie for the chilly days of fall. They pair well with hot apple cider, hot cocoa or red wine… a blanket and a good movie.


I hope you love them as much as we do!




About lishyskitchen

A regular gal attempting to balance career, life and love while on the path to wellness...


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