Woo Hoo! Cookies? Yes, you read that right. These cookies were so good that they needed an exclamation as their title. Plus, it’s easier to say than Caramel Peanut Butter Chocolate Toasted Coconut with Graham Cracker Cookies. Lol! When a cookie has that much going for it, you have to give it a wacky title. And, “woo hoo” is what I always say when I really like something. But, I don’t just like these cookies; I love them!!!!!
Today is Friday and really felt like being super creative with my baking. I looked through the cabinets to see what I had on hand. I saw a little of of this and a little of that. Sometimes, that’s all you need to come up with something really delicious. One thing I didn’t see was butter. In the world of baking, there are other substitutes that work just fine and vegetable oil is one of them.
For this recipe, I used 1/2 cup of vegetable oil for my cookie’s fat source. It was great because I didn’t have to melt anything or wait for anything to come to room temperature.
Vegetable oils provide a number of nutrients the body needs, including essential fats and vitamins. They also offer a wide variety of ways to flavor your food while boosting its nutrient content. (Livestrong.com)
For this recipe, I also combined a winning combination of morsels including caramel, peanut butter, and chocolate. They are so good together. With the addition of graham cracker crumbs and toasted coconut, the cookie has a flavor combination that is out of this world!
1/2 cup vegetable oil
1 cup packed light brown sugar
1 tablespoon vanilla extract
1 large egg
1 1/2 cups graham cracker crumbs
3/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup caramel morsels
1/2 cup peanut butter morsels
1/2 cup semisweet chocolate morsels
1 cup toasted shredded sweetened coconut
1. Preheat oven to 350 degrees Fahrenheit.
2. In the bowl of a stand mixer, add oil and sugar. Mix until combined.
3. Add egg and vanilla. Mix until smooth.
4. Add baking soda and run mixer until incorporated.
5. Add flour, graham cracker crumbs, and salt. Run mixer for 30 seconds or until you have a homogeneous mixture.
6. Stir in all of the morsels and the toasted coconut.
7. Make dough balls about two tablespoons in size. Place two inches apart on a cookie sheet lined with parchment paper or a non-stick silicone baking mat like this.
8. Bake for 10-12 minutes on the middle oven rack.
9. Cool for a few minutes on the pan and move to a cooling rack. Serve and enjoy!