Oatmeal Coconut Cookies

In these days of physical distancing and self isolation, I have done a lot of baking and when I can, have shared my bounty.  I find I have favourites that I make over and over.  My family love them but I didn't feel they were good enough for my blog.  

Well, I guess I was wrong.  These cookies were really enjoyed by a good friend and her family.  She wanted the recipe.  These Oatmeal Coconut Cookies are the right balance of crunchewieness, little sweet but not too much.  As an extra when the mood is right, they are great sandwiched with vanilla ice cream. 😋  
Here you go Mary.

Oatmeal Coconut Cookies

                                                           this make a lot, ~4 dozen

1 cup butter

¾ cup white sugar

½ cup brown sugar

1 egg

1 cup all purpose flour

2 cups quick cooking oats

¾ cup unsweetened or sweetened shredded coconut

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

optional:

 ½ cup raisins (cut coconut to ½ cup)

1. In a stand mixer, beat butter and both brown and white sugar.  Add egg and cream well.
2. Turn off mixer and then add rest of the ingredients into the bowl trying to distribute the ingredients over the whole bowl.  Mix well.
3. Drop by tablespoons onto parchment lined baking sheet about 2 inches apart.
4. Bake in 350℉ oven for 12 to 15 minutes or until nicely browned around the edges.
5. Let cool slightly and place on wire rack to cool completely.

Fast and Easy Pizza Dough

I use this pizza dough recipe all the time.  It only takes 5 minutes to put together in the food processor from start to finish.  You can also use a stand mixer, bread maker or just a bowl and arm strength.  

You can use this dough the same day but even better is letting it rest overnight in the refrigerator.  This dough can also be frozen.

I often change the flour to make it a little more healthy.  I use 3½ c all purpose flour to ½ c whole wheat flour.  Either way this dough is very versatile.

Fast and Easy Pizza Dough

Makes 1¾ lb dough or 4 - 8 inch pizzas

4 cups all purpose flour

2 tsp instant yeast or active dry yeast*

1½ tsp salt

1½ cups room temperature water

2 tablespoons olive oil

1. Place flour, salt and yeast into a food processor.  Pulse to mix.  Add olive oil to water then add mixture into processor.  Pulse until mixture comes together into a ball.  It should only take 12 to 15 quick pulses.  Dump mixture onto a lightly floured surface.  If there's still flour don't worry.  Knead the mixture together until uniform.  Try not to add too much flour.  Sticky dough is okay. Shape into a ball.
2. Pizza for tonight:  Divide the dough into 4 equal pieces and roll into smooth ball.  With cooking oil spray (PAM or equivalent), lightly spray a tray and cover with another tray or plastic wrap and let rise until double.  (30 to 45 minutes.  It will take a little longer with active dry yeast 45 to 60 minutes).  Continue with your favourite pizza recipe.
3. Pizza for tomorrow:  You can do the same as above and place the whole tray into the refrigerator or if you're like me and don't have that much room, lightly spray 8 cup bowl and place dough inside.  Cover and place in fridge overnight.  Take out of the fridge half an hour before you want to use.  Gently pull dough out and cut into 4 pieces.  Try not to push out the air bubbles while gently making ball.  Cover and let rest.  Continue with your favourite pizza recipe.
4. Pizza for next week:  In a large zip lock bag, lightly spray inside with cooking oil and place pizza dough inside.  You can freeze for a month or two.  When ready to use, transfer dough from freezer to fridge and let thaw for at least 12 hours so you'll want to do this the night before you plan to make pizza.  If you forget, don't panic.  You can let them defrost on the counter and it will still be fine.  

*If you aren't sure if your yeast is usable you can check it before making your dough. Instead of putting the yeast into the flour mixture, put the 2 tsp of yeast into 1½ cups warm water (body temperature) and letting it sit until it foams (5 to 10 minutes).  If it does nothing, discard and get fresher yeast. If it foams, continue with the recipe by adding olive oil and then adding to the food processor.

Pizza Making Tips

1. A tip to those new to at home pizza making.  I find rolling the dough out on parchment makes the dough much easier to handle.  Sprinkle the parchment with a little cornmeal or flour first. If you like it very thin and it keeps springing back, let the dough rest for 5 minutes and then try again.  Place pizza, parchment and all on baking sheet or directly on stone.
2. The parchment can be removed after a few minutes in the oven.  
3. Preheat the oven to at least 450℉.  If you are using a baking stone (which makes awesome pizza by the way) make sure the stone is heated for at least 30 minutes before placing the pizza on it. 

For Wendy.  Enjoy!