Hello? Anyone here? Ok, just kidding. Due to technical difficulties, I haven’t been able to post in a while. Despite this, I continued to try different dishes and desserts. I’m stoked to share them with you on 3Jamigos. First up, Nicole Rucker’s Fat + Flour book, which I have been baking up a storm, her Chewy, Coconut Oatmeal Cookie. I’m really liking her CBM, or cold butter method, for making cookies. Buttery, coconut-ty, crisp on the outside, chewy in the middle cookies. It’s a winner. Check out my IG reel for these cookies.
Let’s Talk about CBM, Cold Butter Method
This is Nicole Rucker’s trademark, CBM. Cold, cubed butter is cut into the dry ingredients before adding eggs and flavorings. This eliminates the butter and sugar creaming step. Once the dough is made, it is scooped out into balls and placed in the freezer for 30 minutes, this prevents too much spreading. Is it quicker? Not sure, but it does seem straightforward. I’ve made her Fat & Gooey Chocolate Chunk Cookies and her Vanilla Sprinkle Crinkle Cookies, which also use CBM. They’re both yummy.
The dough needs to chill for 30 minutes; don’t forget to factor that in.
Oatmeal- Please use old-fashioned Oatmeal, not instant. You may be able to use quick-cooking oatmeal, but expect textural changes. Quick cooking Oatmeal flakes are cut smaller than old-fashioned and could result in a cakier, less chewy cookie.
Coconut Milk Powder- Substitute with Whole Milk Powder for Coconut Milk Powder since it has a high fat content. Non-fat milk powder may change the texture and be dry. This can be a bit harder to find. Your best bet is Whole Foods or Amazon, sorry. Maybe a health food store.
Coconut Oil- Rucker says don’t skip the coconut oil, it adds flavor. I used coconut oil in solid form as opposed to liquid. Grate or chop it into small, thin pieces. You can find coconut oil at Trader Joe’s and at Whole Foods. There is a good chance that most big grocers carry coconut oil.
Cinnamon- This is optional; if you like cinnamon, add it; if you don’t, skip it. 🤷🏻♀️
The recipe makes 12 cookies. I use an ice cream scoop to portion out the dough (#24 scoop). Or weigh the dough and divide it by the number of cookies you ultimately want. You can make them smaller, keeping in mind that size affects texture. The smaller the cookie, the less the chewy-crispy contrast.
Take the cookies out of the oven when the edges are toasty brown but still soft in the middle. The cookies will continue to cook on the cooling rack.
Enjoy.
Chewy Coconut Oatmeal Cookies
Ingredients
Dry Ingredients:
- 1 ½ cups 187g unbleached
- all-purpose flour
- 1 teaspoon 6g baking soda
- ½ cup 45g rolled oats
- ⅔ cup 133g granulated sugar
- ¼ cup packed dark-brown sugar 53g
- 1 teaspoon Diamond Crystal kosher salt 3g
- 2 tablespoons coconut-milk powder 18g
- 1 teaspoon ground cinnamon 4g
Fats:
- 4 ounces cold unsalted butter, cubed 113g
- 1 tablespoon unrefined extra-virgin coconut oil 14g
Liquids:
- 1 large egg 50g
- 1 teaspoon vanilla extract 5g
- ½ cup shredded unsweetened coconut + more for rolling the cookies 46g
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, baking soda, oats, sugars, salt, milk powder, and cinnamon together, to disperse the soda and break up any lumps of sugar. Add the cold butter and coconut oil, and mix on low speed until the mixture resembles rustic sand, about 4 minutes.
- Whisk the egg and vanilla together in a small bowl, and slowly add this to the buttery mixture, on low speed. Once all the egg has been incorporated, add the shredded coconut, and turn the speed to medium to bring the dough together.
- Use a spoon to portion the dough into twelve balls, roll them in coconut, and transfer the dough balls to a plate or quarter sheet pan.
- Freeze the portioned cookie dough for 30 minutes. While the dough chills, preheat your oven to 375°F (190°C). Line two half sheet pans with parchment.
- Place the balls of dough, six to each parchment-lined sheet pan, and bake them both on the center racks of your oven for 10 minutes.
- Rotate the sheet pans, and bake for an additional 5 to 6 minutes, until the cookies are risen and browned at the edges, but soft and a bit wet-looking in the center. Remove the cookies from the oven, and rap the pan on the counter to settle them before leaving them to cool for 15 minutes.
- They are best eaten warm the same day, but still amazing 2 days later. Cool any uneaten cookies completely, and store them in a sealed container.
They look so good! I’m excited to try and make these!
Let me know what you think when you do!