coconut sesame sugo oatmeal cookies
This unique combination of nutty coconut and toasty sesame with the complexity of sugo salt, plus the amazing dense oat texture and overall buttery goodness, is irresistible!
We're not sure what more to say here than... just do it. Make the cookies. You won't be sorry.
If you are vegan or gluten-free, sub in your favorite alternatives.
1 c flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 c butter (softened)
1/3 c brown sugar (lightly packed)
1/3 c granulated sugar
1 egg
1 tsp vanilla extract
1 1/2 c old-fashioned oats (not quick oats)
1 1/2 Tbsp butter
1 1/2 Tbsp honey
3/4 c coconut shreds
2 Tbsp toasted sesame seeds
2 1/2 tsp sugo salt
- Preheat oven to 375 F. Line a baking sheet with parchment paper.
- First, make the coconut sesame sugo topping: combine the butter and honey in a small saucepan. Heat to melt and continue heating until the mixture bubbles and foams up (won't take long). Remove from heat.
- In a small bowl, mix the coconut shreds, sesame, and sugo salt. Pour the honey-butter mixture over this and mix all together. Set aside to cool.
- Mix flour, baking soda, baking powder, and salt in a small-medium bow.
- In a large bowl, cream the butter, brown sugar, and sugar. Add the egg and re-mix. Add the vanilla and mix again.
- Next, add the dry flour mixture until just combined.
- Mix in the oats.
- Divide the dough into balls (about 2 Tbsp or walnut size, if that means anything to you). I prefer to make these cookies on the small side, so there is a good topping to cookie ratio.
- Once the balls are made, coat them fully in the coconut-sesame-sugo topping. Place on the parchment-lined baking sheet.
- Bake for 10-11 minutes. Remove from the baking sheet to cool, so the cookies don't overcook.
