So this happened last week.
And it was divine.
What was a failed attempted at a Valentine's Day extended weekend getaway (plane canceled because of snowstorm) was thankfully rebooked and enjoyed six weeks later.
In the meantime, while the snow storms came and went I channeled my initial disappointment into tropical themed baking.
Last week I mentioned my husband had requested some cookies for a work thingie. In addition to pistachio white chocolate chip cookies, I made these.
Wait a sec. I need to go back to this for a minute.
Sorry about that. Forgive me. The winter has been relentless this year.
So back to the cookies.
Filled with dried coconut, pineapple, kiwi and mango, these are a real pantry cleaner. One bite makes you feel the gentle breeze and see palm trees swaying.
Tropical Oatmeal Cookies
(Adapted from Quaker Oats' Vanishing Oatmeal Raisin Cookie Recipe)
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups oats
- 1/2 cup shredded coconut
- 1/2 cup dried chopped pineapple
- 1/2 cup dried chopped kiwi
- 1/2 cup dried chopped mango
- Preheat oven to 350 degrees F
- Line two baking sheets with parchment paper.
- Whisk together flour, baking soda and salt and set aside.
- Cream butter and sugars together in a mixer.
- Add the eggs and mix thoroughly.
- Beat in vanilla extract.
- Add flour mixture.
- Mix in coconut, then the dried fruit.
- Using a tablespoon, form balls of dough and place on cookie sheets
- Bake 8-10 minutes until the edges and tops are slightly brown (leave in a few minutes more if you like them less chewy)
- Remove from oven and transfer to wire rack to cool completely.