Golden Milk Oatmeal Cookies
Author: 
Recipe type: Dessert
Serves: 12 very large cookies
 
Ingredients
  • ½ cup / 113 g Unsalted butter, room temperature
  • 2 tablespoons / 28 g Coconut oil, solid form (I'm sure you could substitute Crisco)
  • scant ¾ cup / 135 g Dark brown sugar
  • scant ¼ cup / 40 g Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 Egg, room temperature
  • ¾ cup / 114 g All-purpose flour
  • 1 cup / 100 g Old-fashioned rolled oats
  • 2½ teaspoons Ground turmeric
  • ½ teaspoon Ground cinnamon
  • ¼ teaspoon Ground ginger
  • ¼ teaspoon Ground cardamom
  • ½ teaspoon Baking soda
  • ¼ teaspoon Baking powder
  • ¼ teaspoon Cream of tartar
  • ½ teaspoon Kosher salt
  • ¼ cup / 30 g Unsweetened shredded coconut (optional)
Instructions
  1. In a small bowl, mix together flour, oats, spices, baking soda, baking powder, salt and cream of tartar. Set aside.
  2. In a large bowl, beat together butter, coconut oil and sugars on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla and beat for about 30 seconds more.
  3. Add dry ingredients to butter mixture and mix on low speed just until combined. Stir in the coconut (if using).
  4. Refrigerate for 6-24 hours (the longer the better!)
  5. Preheat oven to 325 degrees F.
  6. Form about ¼ cup of dough into a large ball and place onto a parchment lined baking sheet. Repeat 3 more times. An ice cream scoop works very well here. (You can only fit 4 cookies on a standard size baking sheet.) Bake for 17-19 minutes or until the centers of the cookies are set, but still soft. Firmly tap the baking sheet against a flat surface such as a counter top. Cool for 5 minutes before moving to a wire rack.
Recipe by Just Warm Bread at http://www.justwarmbread.com/golden-milk-oatmeal-cookies/