Cookie week is nearing an end I hope you enjoy the last two cookies I have for you. Today’s comes from the Tate’s Bake Shop Cookbook by Kathleen King. Tate’s is a well known bakery in the Hamptons and surrounding area and is famous for their chocolate chip cookies. As I perused the cookbook these orange and oat chewies stood out. I had to try them.
According to the note above the recipe, Kathleen got it from her professor at Suny Cobleskill College who’s sister created the recipe to win a Pillsbury bake-off contest. I figured the recipe had to be good and they were.
These thin cookies are crisp yet chewy and the orange flavor is a welcomed addition. I always think of oranges at Christmas. I always got one in the toe of my stocking. The smell of a fresh orange is one of my favorite smells. These orange and oat chewies are perfect for Christmas.Print
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 cups rolled oats
- 2 cup firmly packed brown sugar
- 1/2 cup butter, softened
- 1/2 cup shortening
- 3 Tbsp. orange juice
- orange zest from 1 orange
- 2 eggs
- 1 cup walnuts
- 1/3 cup shredded sweetened coconut
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together flour, baking soda, salt, and oats.
- In a large mixing bowl, cream together sugar, butter, shortening, orange juice, orange zest and eggs.
- Add the flour mixture to the creamed mixture and blend.
- Fold in the walnuts and coconut.
- Use a cookie scoop or spoon to scoop dough onto greased cookie sheet. Use 2 Tbsp dough per cookie.
- Bake at 350 degrees for 12 minutes until edges are golden brown.
- Cool cookies on cookie sheet because they are soft.
Recipe used with permission.