Coconut Oatmeal Cookies with Caramel Drizzle

Disclosure: I was sent this cookbook at no cost to me for a fair and honest review. All opinions are 100% my own.

A few years ago, I went to IFBC when it was held in New Orleans. It was my first blog conference, and I had no idea what to expect. I gained so much from that conference, from inspiring sessions to meeting wonderful bloggers like Andie. Andie stood out to me, because her weight-loss journey inspired me, and after meeting her, I can’t even begin to describe how awesome she is. When I introduced myself (in probably the most dorky way possible), she was just so sweet and genuine. She’s just such a wonderful person, and her positivity is contagious.

If you haven’t read her blog before, I urge you to take a minute (or a few hours haha) to check it out. She’s a fantastic writer with an inspiring story. Her memoir, It Was Me All Along, was the first book that I read in a long time, and I couldn’t put it down. In fact, I read her memoir again recently to inspire me on the start of my weight loss journey.

When Andie announced that she was writing a cookbook, I knew it would be perfect for someone like me. Her book, Eating in the Middle, features the perfect combination of recipes for enjoying a healthier life without sacrificing the foods that most people crave (in moderation, of course). From Greek Yogurt Pancakes to Jerk Shrimp Salad with Mango & Avocado to these lovely cookies, there’s a huge variety of recipes in this book! If you have yet to read her memoir, I feel like this book is beyond recipes…she relates her recipes to different aspects of her life and experiences that make you feel like old friends. 🙂 Also, the photography is just drop-dead gorgeous. Because of Andie’s book, we’re going to have several new dinner ideas to try.

Source: Andie Mitchell

Now, these cookies. When I was flipping through the book, of course the dessert section grabbed my attention. These cookies have a little bit of everything delicious in it…sweetened coconut, oatmeal, walnuts, chocolate chips, and of course…caramel! When I brought these to share them with my coworkers, I was shocked that all 36 cookies (ok, 35…quality control haha!) disappeared. 🙂 I even had a couple of emails asking for the recipe (well here it is, y’all)! These were a home-run, Andie! I can’t wait to try other recipes in the book. 🙂

Coconut Oatmeal Cookies with Caramel Drizzle
Source: Eating in the Middle

Ingredients:

For the cookies:

• 1 1/4  cups all-purpose flour
• 3/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 cups old-fashioned rolled oats
• 1 cup unsalted walnuts, toasted and chopped
• 1 cup sweetened shredded coconut
• 3/4 cup semisweet chocolate chips
• 10 tbsp. (1 1/4 sticks) unsalted butter, at room temperature
• 1 1/4 cups packed dark brown sugar
• 1 large egg
• 2 tsp. pure vanilla extract

For the drizzle:

• 12 soft caramels, unwrapped
• 2 tbsp. heavy cream

Directions:

1. Preheat the oven to 350 degrees F, and line 2 large baking sheets with parchment paper or a silicone mat.
2. Add the flour, baking powder, baking soda and salt to a medium-sized bowl and whisk until combined.
3. In another medium-sized bowl, stir together the oats, walnuts, coconut and chocolate chips.
4. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and dark brown sugar on medium-high speed for about 3 minutes, until whipped and smooth. Scrape the bowl, and add in the egg and vanilla. Mix for about a minute, until combined.
5. Change the speed on the mixer to low, and gradually add the flour mixture, beating until the dough is just combined. Using a spatula or wooden spoon, add in the oats mixture and stir until just combined, being mindful not to overmix.
6. Using a medium cookie scoop (or 2 tbsp.), scoop out the dough and place the dough balls 2 inches apart on the baking sheet. Using your hands or the bottom of a glass, gently flatten the dough balls.
7. Bake the cookies, rotating the baking sheets halfway (front to back and top to bottom) until the edges of the cookies are crisp, the cookies are a golden color, and the centers are still soft and underdone (about 13-15 minutes). Allow the cookies to cool completely on the baking sheets before transferring the cookies to a wire cooling rack.
8. Once the cookies have completely cooled, prepare the caramel drizzle. In a small microwave-safe bowl, add the caramels and heavy cream. Microwave the mixture on high, stirring every 30 seconds, until the caramels have melted and the mixture is smooth (about 1-2 minutes). Drizzle the caramel over the cookies, and allow the caramel to cool completely until the caramel is set. Enjoy!