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!
- ½ cup shortening
- ½ 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
- ½ tsp. salt
- 3 cups oatmeal
- 1 cup coconut
- 1 stick butter
- 4 cups powdered sugar
- 1 tsp. vanilla
- ½ 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.