Jelly Egg Cookies

By srumbel

One thing I love about this cookie recipe is that it really highlights jelly eggs and their fruity flavor instead of seeming like candy thrown on a cookie as an afterthought. The cookies themselves are chock full of oatmeal and coconut and have a great chewy texture and slightly salty taste. Combine that with the sweet jelly eggs and you have a delicious cookie that is hard to stop from eating.
from heatovento350.com

Ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 1/2 cups quick cooking rolled oats
• 1 1/2 cups unsweetened coconut (see Note)
• ~ 100 assorted small jelly eggs

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Heat oven to 350. In the bowl of a standing mixer, combine butter and sugars and beat until fluffy. Add egg and vanilla and beat until combined.
In a separate bowl, combine flour, baking soda, baking powder and salt. Add to butter mixture and beat just until incorporated. Stir in oats and coconut.
Roll dough into approximately 1 1/2 tablespoon sized balls to make about 2 1/2 dozen cookies. Place dough balls on cookie sheets about 2 inches apart and flatten slightly with the back of a spoon. Press three jelly eggs into the indentation of each cookie and bake 11-12 minutes, or until starting to brown on the edges. Cool on wire racks and store in an airtight container.
Note: The coconut used here has to be unsweetened, which I usually buy in the health food section of my grocery store or on Amazon. I've seen it in several forms: long shreds, big flat flakes and tiny shreds. The tiny shreds seem to be the most common. In this recipe I like the big flat flakes because of the texture they add, but any of the shapes would work. If using the tiny shreds I would reduce the amount used to 1 1/4 cups, however.

Yield: 2-3 dozen cookies
Prep Time: 10 mins.
Cook time: 30 mins.
Total time: 40 mins.