Last Friday, I talked about tradition and my family’s tradition of those cranberry and pistachio tea cakes which I make around the holidays. This is another one of those traditions, but it goes back much further.
My grandmother, Myne makes two kinds of cookies every Christmas. One is the chewy noel — which I hereby confess to never having liked. It was less of a cookie and more of a bar, but very flaky – almost crumbly and the flavor to me was, meh, okay. I avoided it on the cookie tray.
Oatmeal chews, however, are a different story. They are crispy and chewy in the same bite. Light and lacy-looking with a hint of almond and flaky coconut. These are truly the creme de la creme!
I’m finding it hard to come up with enough superlatives to describe these magical little wonders. I remember going to Myne and Granddad’s house for Christmas, full of anticipation for what the holiday might hold and with the full expectation of enjoying these cookies upon arrival.
Myne would never disappoint. Yes, I might have to push a few chewy noels out of the way, but the oatmeal chews were there waiting for me.
The best part about these simple drop cookies is that there is no, chilling or rolling out dough. No intricate cutting or decorating. In other words, it’s not an all-day-affair. They come together in a snap and they’re devoured just as quickly. Seriously, you must, must, must try these cookies and if you’re a coconut fan, also try Coconut Madeleines and Coconut Almond Crispies.
More Cookie Bliss:
My grandmother's recipe - naturally gluten free, these chewy, lacy cookies are utterly addictive!
- 2 cups oatmeal
- 1 cup light brown sugar packed
- 1/2 cup vegetable oil
- 1 egg lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
- 1/2 cup sweetened flaked coconut
- Mix oatmeal and brown sugar in a medium bowl. Pour oil over oatmeal mixture and toss well to combine. Set aside for one hour.
- Preheat oven to 350 degrees.
- Add egg, salt, almond extract and coconut. Mix well.
- Line a sheet pan with parchment paper.
- With a teaspoon, scoop out rounded spoonfuls onto the parchment paper, leaving about 2 inches around the perimeter of the cookies, which will spread as they bake.
- Bake for 12-15 minutes. Let the cookies cool for several minutes on the cookie sheet before transferring them to a cooling rack.
These cookies need to be watched closely while baking, they burn easily.