We are back from Newport Beach and I am really sad.
I started missing it within five minutes of leaving. Why is it that vacations always go WAY too fast. It was like I blinked and it was over. I walked out into our garage Saturday night and I walked by the beach chairs and umbrella and I could smell the beach, I almost started crying.
Now it’s back to reality and dang it, I really hate reality. My boys start school a week from today . . . . I can’t believe how fast this summer went.
Ok, so about these cookies. There is a bakery here called The Sweet Tooth Fairy, you may have heard of it. It is amazing and I totally want a job there. Anyway, they have amazing cupcakes and cake bites, but I think my favorite thing there is their oatmeal cookie with their “signature” vanilla frosting. I crave it all the time, so I decided to attempt my own version. They turned out pretty dang good and got rave reviews from family and friends. I went with a browned butter frosting instead of vanilla and I must say, it was amazing!
- 1/2 cup shortening
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 tsp. vanilla
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 3 cups oatmeal
- 1 cup coconut
- 1 stick butter
- 4 cups powdered sugar
- 1 tsp. vanilla
- 1/2 cup cream or half-n-half (or more for right consistency)
Cream the shortening and sugars. Add the eggs and vanilla. Mix well.
Add flour, baking soda, baking powder and salt, mix well. Stir in oatmeal and coconut.
Drop by spoonfuls onto lined cookie sheet and bake at 350 degrees for 10-12 minutes.
Frost with browned butter frosting
To make the frosting: In a small saucepan, brown butter over medium heat until golden brown in color and golden brown flecks appear. Butter will become a little foamy. Stir occasionally to make butter cook evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla and cream. Beat on medium high until a creamy texture form.