Category: Baked Goods

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.
No ratings yet
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!

    Video

    Keyword best oatmeal coconut cookies, Breakfast oatmeal coconut cookies, coconut cookies, easy coconut cookies, easy oatmeal coconut cookies, homemade oatmeal coconut cookies, oatmeal coconut cookies
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    Baked Goods

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    Bakery Style Chocolate Chip Muffins

    Fluffy warm Bakery Style Chocolate Chip muffins made from scratch are a treat everyone will love. Delicious tasty and good to the last bite. Simple to follow instructions with an easy to make recipe that is full of rich mouthwatering flavors.   Soft rich and moist muffins that crumble with sweet satisfaction at every nibble. I hope you decide to give them a try. We 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 a batch of warm delicious muffins ready to serve 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. Muffins are a wonderful treat and these are perfect in every way imaginable. Thanks for visiting and see you again soon.

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    In a large bowl: beat the sugar and butter until mixed thoroughly.

    Add eggs, buttermilk, vanilla extract, and sour cream.

    Mix until well combined.

    Once the mixture is uniform: add in the flour, baking powder, baking soda, salt and mix. 

    Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don’t skip this tip). 

    Add chocolate chips.

    Use a spatula to fold the batter.

    Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Optional: sprinkle 2 tbsp sugar or ¼ cup of chocolate chips on top of the batter. 

    Bake for 5 minutes at 425°F. Then, turn down the oven temperature to 375°F and bake for 12- 14 minutes (it took me 13 minutes). Do not over bake the muffins or it will be dry. 

    Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

    Can be kept up to a week.

    Serve & Enjoy!

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    Bakery Style Chocolate Chip Muffins

    Fluffy warm Bakery Style Chocolate Chip muffins made from scratch are a treat everyone will love.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 18 minutes
    Total Time 28 minutes
    Course Baked Goods, Breakfast, Brunch
    Cuisine American
    Servings 12
    Calories

    Ingredients
      

    • 2 ½ cups all-purpose flour
    • 1 ½ cups semi-sweet chocolate chips good quality
    • 1 cup granulated sugar
    • ¾ cup buttermilk room temperature
    • ½ cup unsalted butter softened
    • ¼ cup sour cream room temperature
    • 2 ½ tsp baking powder
    • 1 tsp vanilla extract
    • ½ tsp salt
    • ½ tsp baking soda
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 425°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
    • In a large bowl: beat the sugar and butter until mixed thoroughly. Add eggs, buttermilk, vanilla extract, sour cream and mix until well combined.
    • Once the mixture is uniform: add in the flour, baking powder, baking soda, salt and mix. Highly recommend that you sift the dry ingredients before mixing with the wet ingredients to form a smoother batter. This will make the muffins very soft & fluffy (don't skip this tip).
    • Add chocolate chips and use a spatula to fold the batter.
    • Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Optional: sprinkle 2 tbsp sugar or ¼ cup of chocolate chips on top of the batter. 
    • Bake for 5 minutes at 425°F. Then, turn down the oven temperature to 375°F and bake for 12- 14 minutes (it took me 13 minutes). Do not over bake the muffins or it will be dry.
    • Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

    Can be kept up to a week. Serve & Enjoy!

      Video

      Keyword Bakery style muffins, best bakery style chocolate chip muffins, breakfast bakery style chocolate Chip muffins, brunch bakery style chocolate Chip muffins, easy bakery style chocolate chip muffins, homemade bakery style chocolate chip muffins
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      Easy Brookies (Cookie & Brownie Bars)

      Brookies are moist, gooey, rich and heat punningly delicious. The novelty of these snacks make them an adventure to prepare and a conversation starter to enjoy when sharing with others. Delicious tasty and good to the last bite, these addictive treats are perfect as a snack or with your morning coffee. I love explaining the n name and the target textures as I watch my friends and family take their first bite.  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 a cookie jar full of these Brookies 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. Sinfully delicious, everyone that tries these will be back for seconds. Thanks for visiting and see you again soon.

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      Cookie : Preheat the oven to 350°F. Grease the 9″x 13″ pan with butter or baking cooking spray. Optional: place parchment paper on the bottom of the pan (this will help to remove the cookie). In a bowl: add butter, brown sugar and beat until smooth.

      Add eggs, vanilla extract and mix everything together.

      Add flour, baking powder, salt and mix. Do not over mix the batter.  Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 

      Add 1 cup chocolate chips and mix. 

      Transfer the batter to the pan. Use your fingers to spread the batter. 

      Brownie: In a separate large bowl: add eggs and sugar. Beat until well combined.

      Add melted butter, vanilla extract awhile continuing to mix. Add flour, baking powder, cocoa powder & salt to the bowl.

      Mix everything together. Again, highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 

      Use an ice cream scooper or ladle to layer the brownie batter on top of the cookie batter. Leave the brownie batter alone being careful to not smear.

      Bake

      Bake for 20-22 minutes. Careful not to overcook, the brownies are meant to be gooey. Keep an eye on the edges for optimal soft & gooey results.

      Remove from oven and let cool in the pan for 45-60 minutes. Once cool to the touch remove and cut into bars.

      Serve & enjoy!

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      Brookies (Chocolate Chip and Brownie Bars)

      Fabulously rich and delicious these Brookies will make your heart skip a beat when you take your first bite.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 20 minutes
      Total Time 30 minutes
      Course Baked Goods, Dessert
      Cuisine American
      Servings 12
      Calories

      Ingredients
        

      Brownie

      • 1 cup granulated sugar
      • ¾ cup all-purpose flour
      • ½ cup unsalted butter softened
      • ⅓ cup unsweetened cocoa powder
      • 1 tsp vanilla extract
      • ¼ tsp salt
      • ¼ tsp baking powder
      • 2 large eggs room temperature

      Cookie

      • 1 ½ cups all-purpose flour
      • 1 cup brown sugar
      • 1 cup semi-sweet chocolate chips
      • ½ cup unsalted butter softened
      • 2 tsp baking powder
      • 1 tsp vanilla extract
      • ¾ tsp salt
      • 2 large eggs room temperature

      Instructions
       

      • Preheat the oven to 350°F. Grease the 9"x 13" pan with butter or baking cooking spray. Optional: place parchment paper on the bottom of the pan (this will help to remove the cookie).

      Cookie

      • In a bowl: add butter, brown sugar and beat until smooth. Add eggs, vanilla extract and mix everything together. Add flour, baking powder, salt and mix. Do not over mix the batter.  Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. Add 1 cup chocolate chips and mix. 
      • Transfer the batter to the pan. Use your fingers to spread the batter.

      Brownie

      • In a separate large bowl: add eggs and sugar. Beat until well combined. Add melted butter, vanilla extract awhile continuing to mix.
      • Add flour, baking powder, cocoa powder & salt to the bowl. Mix everything together. Again, highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. 
      • Use an ice cream scooper or ladle to layer the brownie batter on top of the cookie batter. Leave the brownie batter alone being careful to not smear.

      Bake

      • Bake for 20-22 minutes. Careful not to overcook, the brownies are meant to be gooey. Keep an eye on the edges for optimal soft & gooey results. Remove from oven and let cool in the pan for 45-60 minutes. Once cool to the touch remove and cut into bars.

      Serve & Enjoy!

        Video

        Keyword best brookie bars, best brookies, brookie bars, brookies, chocolate chip and brownie bars, easy brookie bars, easy brookies, gooey brookies
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        Oatmeal Raisin Chocolate Chip Muffins

        Oatmeal Raisin Chocolate Chip Muffins are a fresh and tasty snack that is moist with delicious flavors baked in. These muffins are perfect as an on the go snack. Best served fresh from the oven these muffins keep well if stored properly. Serve with a glass of milk, coffee or tea and enjoy the reward of a delightful fresh homemade muffin. My family really enjoys this recipe and I recommend you try this at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have a batch of these filling muffins on your table 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.  I love these muffins with my morning coffee but my family eats them all day long until the last one is gone. Thanks for visiting and see you again soon.

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        Preheat the oven to 400°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a large bowl: add brown sugar, eggs, milk, oil, vanilla extract and mix well. 

        Once the mixture is uniform: add in the flour, baking powder, baking soda, salt, cinnamon. Combine using a mixer.

        Add the oats while continuing to mix until all ingredients are well combined.

        Add ½ cup raisins & ½ cup chocolate chips. Use a spatula to fold the batter.

        Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops).

        Place the other ¼ cup raisins on top of the muffin batter in the tin. Optional: sprinkle sugar or oats on top of the batter. 

        Bake for 18-20 minutes or until golden brown.

        Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

        Serve & enjoy! Can be kept up to a week.

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        Be sure to follow me on Facebook, Instagram,  Twitter, Pinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        Share on social media

        Oatmeal Raisin Chocolate Chip Muffins

        Oatmeal Raisin Chocolate Chip Muffins are delicious, filling and very satisfying.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 18 minutes
        Total Time 28 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 12
        Calories

        Ingredients
          

        • 1 ½ cups rolled oats or quick oats
        • 1 cup all-purpose flour
        • 1 cup fat free, low fat or whole milk
        • ¾ cup (divided) raisins
        • ½ cup semi-sweet chocolate chips
        • ½ cup brown sugar
        • ⅓ cup vegetable or canola oil 
        • 2 tsp baking powder
        • 1 tsp vanilla extract
        • ½ tsp salt
        • ½ tsp baking soda
        • ½ tsp ground cinnamon
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 400°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
        • In a large bowl: add brown sugar, eggs, milk, oil, vanilla extract and mix well.
        • Once the mixture is uniform: add in the flour, baking powder, baking soda, salt, cinnamon. Combine using a mixer. Add the oats while continuing to mix until all ingredients are well combined.
        • Add ½ cup raisins & ½ cup chocolate chips. Use a spatula to fold the batter.
        • Use an ice cream scooper or spoon to measure even portions. As you carefully place each scoop of batter in the muffin tin (should be exactly 12 scoops). Place the other ¼ cup raisins on top of the muffin batter in the tin. Optional: sprinkle sugar or oats on top of the batter. 
        • Bake for 18-20 minutes or until golden brown. Let the muffins cool in the tin for about 5 minutes and then transfer them to a baking rack to finish cooling completely.

        Serve & enjoy! Can be kept up to a week.

          Video

          Keyword best oatmeal raisin chocolate Chip muffins, breafast oatmeal muffins, breakfast and brunch muffins, breakfast muffins, easy oatmeal raisin chocolate chip muffins, Healthy oatmeal raisin chocolate chip muffins, oatmeal raisin chocolate chip muffins
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