These cookies are Part II of the baking adventures that resulted in this Cookie Topped Apple Cobbler. Inspired by these cookies here (don't they look to die for?) Camille and I decided to use the remaining oatmeal coconut raisin cookie dough to bake cookies inside of cookies. I am not even going to pretend that our cookies turned out as gooey and indulgent as the ones displayed on Serious Eats, but they were pure fun and totally delicious. The layers of flavor were so addicting, especially when they were eaten still warm and soft fresh out of the oven.
We decided to envelop two types of cookies inside our cookies: peanut butter creme sandwich cookies and chocolate coconut caramel cookies.
Again, have fun with this concept. Use your favorite store-bought cookies inside of the cookie dough you most crave. Thanks, Serious Eats, for the inspiration. After all, why eat just one cookie when you could have two?
Oatmeal Coconut Raisin Cookies
makes about 24 cookies in a cookie
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 t baking powder
1/4 t. baking soda
1/2 t. ground cinnamon
1/2 t. ground cloves (or nutmeg)
1 t. vanilla
1.5 cups all purpose flour
2 cups rolled oats
1 cup sweetened flaked coconut
1/2 cup raisins, plumped for 15 minutes in 1/2 cup boiling water then cooled
Preheat the oven to 375. Beat the butter with an electric mixer on medium speed for 30 seconds. Add the brown sugar, granulated sugar, baking powder, baking soda, a dash of salt, cinnamon, and cloves and beat until combined, scraping down the sides of the bowl. Beat in the eggs and vanilla, then beat in as much of the flour as possible then stir in the rest with the coconut and raisins. Scoop a T. of batter and press it over your favorite cookie, then top with another T of batter, sealing the sides. Place on a baking sheet lined with parchment paper. Repeat until the dough is gone. Bake 8-10 minutes or until the edges are slightly golden.