Prep 30 mins
Cook 30 mins
This is one of my 4 holiday recipes from Real Simple that I make every year. All delicious! See Gingersnaps, Fruitcake Bars and White Chocolate Snowballs for other recipes. I always make all 4 recipes at the same time since they have the same base ingredients, which makes it easy to make A LOT OF cookies and sweets!
- 236.59 ml unsalted butter, at room temperature
- 236.59 ml packed dark brown sugar
- 118.29 ml granulated sugar
- 29.58 ml corn syrup
- 4.92 ml vanilla extract
- 1 large egg
- 650.62 ml all-purpose flour
- 2.46 ml kosher salt
- 6.16 ml baking soda
- 473.18 ml old-fashioned oatmeal
- 4.92 ml apple pies or 4.92 ml pumpkin pie spice
- Heat oven to 375 degrees. With an electric mixer on medium high, beat the butter, brown and granulated sugars, corn syrup and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, salt and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add oatmeal and apple pie or pumpkin pie spice.
- Line 2 baking sheets with parchment paper or aluminum foil. Form the dough into teaspoon size balls. Spread one 7-ounce bag of sweetened flaked coconut on a plate. Roll each ball in the coconut, pressing so it adheres. Place on prepared baking sheets.
- Bake for 10 to 12 minutes. Cool on the baking sheets for 5 minutes.
- Transfer the cookes to wire racks.
- Meanwhile, in a heatproof bowl placed over, but not touching simmering water, melt 12 ounces white chocolate (chipped or chips). Turn half the cookies upside down and spread the flat sides with the white chocolate. Sandwich them with the remaining cookies.