Pina Colada Oatmeal Cookies Recipe With The Flavors Of Pineapple And Coconut

PINA COLADA OATMEAL COOKIES #RECIPE WITH THE FLAVORS OF PINEAPPLE AND COCONUT

Steps:

• Preheat oven to 350-375 degrees. (Mine was 350 degrees).
• Line baking sheet with aluminum foil or parchment paper for easy clean up.
• In a large mixing bowl or stand mixer, combine coconut oil, white sugar, egg, coconut extract, and rum extract until well combined.
• Mix in the all purpose flour, baking soda, and salt.
• Add in the quick cooking oats and mix together.
• Add in the coconut shreds and candied pineapple.
• Lastly, add just enough milk to make the dough less crumbly. Start with 1/8 cup and mix well. Add more if needed.
• Spoon dough onto prepared baking sheet. Slightly flatten. Each cookie should be roughly about 1 inch in diameter.
• Bake 8-10 minutes until the bottom is golden brown and the top is just a little bit under cooked.
• Allow to cool completely.
• Enjoy!

PINA COLADA COOKIES

Steps:

• In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
• Chill dough, covered, for 30 minutes.
• Preheat oven to 375°.
• Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
• Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
• Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
• Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.