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Oatmeal Coconut Cookies

A warm batch of chewy Oatmeal Coconut Cookies are fragrant, rich and tasty. I love these mouthwatering cookies with a nice cup of coffee but my kids will dunk theirs in milk. This recipe is simple and easy to follow and the entire family can pitch in to help make a fun and satisfying reward. Make a nice batch of these cookies to share with neighbors, friends or coworkers. Everyone will enjoy the subtle delight that comes from nibbling on these golden beauties. We enjoy these cookies every time we make them and hope you give them a try to see for yourself just how delicious they really are.

Watch the video and follow the instructions below to have a warm batch of these Oatmeal Coconut Cookies on a serving trey today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is almost the perfect cookie in my opinion. Not too sweet with a texture that lasts as you enjoy each they bite.  Thanks for visiting and see you again soon.

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In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs (one at a time).

Vanilla extract and mix well.

Add flour, salt, baking soda, cinnamon and mix until well combined. 

Add oats and mix until well combined. Fold in the coconuts by using a wooden spoon or spatula.

Mix everything together until well combined. Place the batter in the refrigerator for at least 60 minutes or until firm.

Preheat the oven to 350°F (176°C). Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2″ apart. 

Bake for 10-13 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 8 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 2 dozen cookies. 

Place leftover cookies in an airtight container with top for up to a week.

Serve and enjoy!

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Oatmeal Coconut Cookies

Melt in your mouth sweet and chewy Oatmeal Coconut Cookies are addictive and delicious.
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Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Baked Goods, Breakfast, Brunch, Cookies
Cuisine American
Servings 24 cookies
Calories

Ingredients
  

  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 2 cups rolled oats or quick oats
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup sweetened coconut flakes

Instructions
 

  • In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs (one at a time) and mix well. Add vanilla extract and mix. Add flour, salt, baking soda, cinnamon and mix until well combined.
  • Add oats and mix until well combined. Fold in the coconuts by using a wooden spoon or spatula. Mix everything together until well combined. Place the batter in the refrigerator for at least 60 minutes or until firm.
  • Preheat the oven to 350°F (176°C).
  • Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Use damp hands to roll into a ball. Transfer the dough balls to the cookie sheet, spacing them ~2" apart.
  • Bake for 10-13 minutes or until lightly golden brown on top. Remove from the oven and let cool/rest on the cookie sheet for 8 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 2 dozen cookies.

Place leftover cookies in an airtight container with top for up to a week. Serve and enjoy!

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    Bourbon Chicken Bites

    Delicious caramelized Bourbon Chicken is so tender and mouthwateringly satisfying that every bite is a comforting and filling reward. Easy to prep and even easier to plate, this recipe cuts right through the waste and gets to the center of where taste meets satisfaction. Savory and filling, this authentic styled dish is perfect on any occasion. Bourbon Chicken is a staple at the mall food court but once you have tried this recipe the natural flavors will stand on their own as the best selection for the lowest price. This is very good when served fresh and can be as fancy in the presentation as you want. This also keeps wonderfully refrigerated and makes for a very easy reheat and enjoy time saver for a busy week.

    Watch the video and follow the instructions below to have tender and juicy Bourbon Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Bourbon Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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    Trim fat from the meat of the chicken. Then, cut into cubes. Place chicken in a bowl.

    Add soy sauce and cornstarch. Mix well. Cover and let marinate for 15 minutes.

    In a bowl: combine all the sauce ingredients together and set aside until ready to use.

    Heat the pan to medium-high. Add oil and wait for a few minutes. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl.

    Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

    Add ginger, garlic and cook for 2-3 minutes or until fragrant. Pour in the Bourbon while gently mixing the ingredients in the pan. Let simmer for 1-2 minutes. Miix the sauce in the bowl to a uniform consistency one last time. Add the well mixed sauce to the hot pan while continuing to stir. Then, turn down the heat to medium. 

    Add seared chicken.

    Let cook for 15-16 minutes or until the sauce thickens. 

    Garnish with sesame oil and chopped green onions.

    Serve with white rice. Enjoy!

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    Bourbon Chicken Bites

    Tender moist and very tasty, this Bourbon Chicken is simply delicious.
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Asian, Japanese
    Servings 5
    Calories

    Ingredients
      

    Marinate

    • 1 ½ lbs chicken thighs
    • 1 tsp soy sauce
    • 1 tsp cornstarch

    Sauce

    • ½ cup water
    • ¼ cup brown sugar
    • ¼ cup soy sauce
    • 2 tbsp rice vinegar
    • 1 tbsp cornstarch
    • 1 tsp sesame oil
    • 1 tsp fresh ginger
    • ¼ tsp white pepper

    Additional

    • 2 garlic cloves minced
    • 2 tbsp cooking oil
    • 2 tbsp Bourbon

    Instructions
     

    Marinate

    • Trim fat from the meat of the chicken. Then, cut into cubes. Place chicken in a bowl. Add soy sauce and cornstarch. Mix well. Cover and let marinate for 15 minutes.

    Cook

    • In a bowl: combine all the sauce ingredients together and set aside until ready to use.
    • Heat the pan to medium-high. Add oil and wait for a few minutes. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
    • Add ginger, garlic and cook for 2-3 minutes or until fragrant. Pour in the Bourbon while gently mixing the ingredients in the pan. Let simmer for 1-2 minutes.
    • Mix the sauce mixture in the bowl to a uniform consistency one last time. Add the well mixed sauce to the hot pan while continuing to stir. Then, turn down the heat to medium. 
    • Add seared chicken and let cook for 15-16 minutes or until the sauce thickens.

    Garnish with sesame oil and chopped green onions. Serve with white rice. Enjoy!

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      Rice Cooker Fried Rice (Chinese Sausage)

      Rice Cooker Fried Rice with Chinese Sausage is a no hassle delicious and tasty dish any one can make and every one will enjoy. Soft delicious rice with a medley of textures and flavors and at a budget price, this is perfect normal meal planning. Quick and tasty this easy to make recipe will quickly become a local favorite as a filling and enjoyable meal. My family loves to eat Fried Rice and this method of preparation may be the most beginner friendly approach you will find.

      Watch the video and follow the instructions below to have a warm bowl of this delicious Rice Cooker Fried Rice with Chinese Sausage today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. The simple ingredients gfound in this recipe make this a go to dish for a good home cooked meal. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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      Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice. Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid. 

      Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid.

      Then, mix everything together. Season with soy sauce or salt if needed.

      Garnish or top with chopped green onions.

      Add scrambled or fried egg.

      Serve and enjoy!

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      Rice Cooker Fried Rice (Chinese Sausage)

      Homemade fried rice cooked in the rice cooker that is quick, easy, tasty and a budget friendly meal.
      No ratings yet
      Print Recipe Pin Recipe
      Course Main Course
      Cuisine Asian, Chinese, vietnamese
      Servings 6
      Calories

      Equipment

      • Rice Cooker

      Ingredients
        

      • 2 cups Jasmine white rice
      • 2 cups filtered water
      • 1 ½ cups frozen mixed vegetables
      • 2 tbsp sesame oil
      • 1 tbsp soy sauce
      • 1 tbsp oyster sauce
      • ½ tsp salt
      • 2 Chinese sausages

      Instructions
       

      • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice.
      • Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid.
      • Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid. Then, mix everything together. Season with soy sauce or salt if needed.
      • Optional: Add Fried or Scrambled eggs to the fried rice.

      Garnish or top with chopped green onions. Serve and enjoy!

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        Butter Chicken (Murgh Makhani)

        Simmered to perfection, this delicious sauce and tender chicken is a very good selection and is good to the last bite. This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Serve with fresh Jasmine rice for a well balanced and delightful meal. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have this luscious Butter Chicken ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Filling, tasty and comforting, this dish will be an instant hit at the table. Thanks for visiting and see you again soon.

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        Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl. 

        Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt.

        Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be). 

        Cook

        Heat the pan to medium-high. Add ghee/butter and wait until fully melted.

        Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

        Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan.

        Turn down the heat to medium.

        Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened.

        Season with salt if needed. 

        Garnish with chopped cilantro.

        Serve with white rice or naan bread.

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        Butter Chicken (murgh makhani)

        Authentic Indian Butter Chicken in creamy sauce and easy to make at home.
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        Prep Time 10 minutes
        Cook Time 25 minutes
        Total Time 35 minutes
        Course Main Course
        Cuisine Indian
        Servings 6
        Calories

        Ingredients
          

        Marinate

        • 1 ½ lbs chicken thighs boneless & skinless
        • ½ cup whole milk plain yogurt
        • 1 tbsp grated garlic
        • 1 tbsp grated ginger
        • 2 tsp garam masala
        • 1 tsp ground turmeric
        • 1 tsp red chili powder  Indian spice
        • 1 tsp ground cumin
        • 1 tsp salt

        Sauce

        • 1 cup heavy whipping cream
        • 1 cup tomato puree
        • 2 tbsp ghee or butter
        • 1 tbsp granulated sugar
        • 1 tsp salt
        • 1 tsp ground cumin
        • 1 tsp garam masala

        Instructions
         

        Marinate

        • Trim off fat from the chicken. Then, cut into cubes. Place chicken in a bowl.
        • Add yogurt, turmeric, garam masala, red chili powder, cumin, ginger, garlic, and salt. Mix everything together until all the chicken is well coated. Cover with saran wrap or plastic and refrigerate for at least 1 hour but preferably overnight (the longer you marinate the tender the chicken will be).

        Cook

        • Heat the pan to medium-high. Add ghee/butter and wait until fully melted.
        • Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
        • Sauce In the same pan: add heavy whipping cream (or evaporated milk for less calories), tomato puree, cumin, salt, sugar, garam masala and mix everything together. Return the seared chicken to the pan. Turn down the heat to medium. Simmer for 17-20 minutes until the chicken is fully cooked (internal temp. 165°F) and the sauce has thickened. Season with salt if needed. 

        Garnish with chopped cilantro. Serve with white rice or naan bread.

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          Keyword Authentic butter chicken, Authentic Indian butter chicken, best butter chicken, butter chicken, easy butter chicken, homemade Indian butter chicken, quick and easy butter chicken
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          Chicken Recipes