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Coconut Lime White Chocolate Oatmeal Cookies


Baking saves my sanity some days.  After playing the umpteenth game of Uno® (and usually losing), my brain needs to do something creative.  What better way to be productive and keep my little guy entertained than to bake cookies?  All I have to do is get out a bag of chocolate chips and my kitchen side-kick is washed up and pulling his chair over to the counter to start cooking.  I’ve been thinking about the beach a lot lately (a long winter will do that to you) and wishing our vacation would get here sooner, so I decided to go with a tropical twist on today’s cookies (my beach-loving helper concurred).  Coconut Lime White Chocolate Oatmeal Cookies are filled with a refreshing lime flavor as well as sweet coconut and creamy white chocolate chunks.  And in keeping with our Hodgson Mill philosophy of making things healthier, I included whole grain Hodgson Mill Gluten Free Quick Rolled Oats and Hodgson Mill Flax Chia Blend in the cookie dough.  

Hodgson Mill has developed a new line of whole grain rolled oats, both quick and thick cut, that are a good source of protein and fiber.  They’re also gluten, additive and preservative free, so you know each box is filled with all-natural goodness.  Hodgson Mill Flax Chia Blend is a combination of milled flax seed (known for its Omega-3s, fiber, protein, calcium and iron) and chia seed (known for the same benefits as flax seed as well as vitamins, like vitamin C).   Throw in some sweetened coconut, bright citrusy lime zest and white chocolate chunks and you have the makings for a great, healthier than average cookie.

First off, combine the butter, sugar, brown sugar and lime zest in a large mixing bowl.  Beat with an electric mixer until light and fluffy; 3 minutes.   Add the vanilla and eggs and beat until well combined; 2 more minutes.  Set aside.

At four-years-old, my guy is pretty much a pro at handling the mixer. 

Next, in a medium bowl, whisk together the flour, flax chia blend, baking soda and salt. 

Add the dry ingredients to the butter/sugar mixture and mix until just combined. 

Stir in the oats, coconut and white chocolate chunks. 

The perks of cooking with mom have not been lost on my son.  We call it quality control testing.

Scoop the dough into tablespoon-sized balls and place on parchment-lined baking sheets about 2 inches apart.  Bake the cookies in a 350°F oven for 9 to 11 minutes or until the cookies are lightly golden around the edges. The centers of the cookies may look underdone, but they’ll finish cooking from the residual heat of the cookie sheet.   Let the cookies cool on the sheets for 5 minutes and then transfer to wire racks to cool completely or until your four-year-old (and you) can’t wait any longer and you have to eat one. 

Our Coconut Lime White Chocolate Oatmeal Cookies turned out great and received high ratings from my kitchen helper and the rest of the family.  Lime, coconut and white chocolate taste amazing together and add a bright, tropical flavor to these cookies.  Hodgson Mill Gluten Free Quick Rolled Oats and Hodgson Mill Flax Chia Blend give these cookies a boost of nutritious whole grains and seeds which make these sweets a healthier treat.  If you’re looking for a fun way to spend the afternoon with someone little or you’re in pursuit of that next best cookie, bake up a batch of Coconut Lime White Chocolate Oatmeal Cookies.   I’m sure we’ll be baking them again, soon – right after I Iose a few more games of Uno.  Enjoy!

 

Coconut Lime White Chocolate Oatmeal Cookies

Ingredients

Instructions

Combine the butter, sugar, brown sugar and lime zest in a large mixing bowl.  Beat with an electric mixer until light and fluffy; 3 minutes.   Add the vanilla and eggs and beat until well combined; 2 more minutes.  Set aside. In a medium bowl, whisk together the flour, flax chia blend, baking soda and salt. Add the dry ingredients to the butter/sugar mixture and mix until just combined. Stir in the oats, coconut and white chocolate chunks.  Scoop the dough into tablespoon-sized balls and place on parchment-lined baking sheets about 2 inches apart.  Bake the cookies in a 350°F oven for 9 to 11 minutes or until the cookies are lightly golden around the edges. Let the cookies cool on the sheets for 5 minutes and then transfer to wire racks to cool completely.  Store cooled cookies in an airtight container for up to 3 days.

Servings

Makes 36 cookies

Adapted from marthastewart.com

You can find Coconut Lime White Chocolate Oatmeal Cookies and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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