Oatmeal Coconut Scotchies

January 5, 2009 in baking, christmas, contest, cookies

(Don’t forget to enter Lou Manna’s “Best Looking Food of 2009 contest” to win everything you could possibly need for food photography! See my previous post for details. Contest ends February 16th, 2009)

Christmas 2008: oatmeal coconut scotchies

We made the usual sugar cookies this year but I do not have any photos, was so dark at the time and, well, who needs ANOTHER sugar cookie shot!

When shopping for cookie making ingredients, I picked up a bag of butterscotch chips without any particular plans for them. I made a couple of test sugar cookies studded with the chips but they seemed too plain. I took a peek at the recipe on the bag and found that I was latently craving oatmeal cookies, just like the ones in the bag’s recipe (amazing coincidence huh?)!

I changed the recipe to include sweetened coconut flakes because, well, they were on hand in my pantry and I love how they lend moistness.

I highly recommend these cookies. They pack a LOT of flavor and the flavor layers itself, delivering a long lasting experience. They also hold their flavor and moistness well on the counter, the few days until they are all gone. You can make them softer by not baking the full recommended period. Experiment with it.

Christmas 2008: oatmeal coconut scotchies

Oatmeal Coconut Scotchies (Adapted from this recipe which you may find on your bag of Nestle Butterscotch chips)


  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup (2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract or grated peel of 1 orange
  • 3 cups quick or old-fashioned oats
  • 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
  • 3/4 cup Sweetened coconut flakes (I used these)


PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats, coconut flakes, and morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

Christmas 2008: oatmeal coconut scotchies

Have you ever noticed that your cat WILL be in the best spot for shooting? This is because they like it warm and sunny. If in doubt of where to shoot in a hurry, find your cat. We have 5 so I usually have to kick one out of the best spot. Sometimes, the cats just WON’T move.

Christmas 2008: Leo refusing to move for the shot

Leo is tenacious.

Christmas 2008: Leo refusing to move for the shot

Let me know if you make these and how they work out for you.

If you are a chocolate fiend, I don’t see why you can not pitch in a couple of tablespoons of powdered baking cocoa into the flour part, mix well before adding liquids.

Buen Provecho!

ProBlogger Birthday Bash event: Nikas Peppermint Marshmallow Puff Pastries

October 2, 2007 in contest, cookies, Food Porn, Off Topic

Peppermint Marshmallow Puff Pastries

Those of you surfing here from [tag]Darren Rowse[/tag]’s blog – ProBlogger and specifically about my prize for the Birthday Bash, you have come to the right place!

My prize is both [tag]eye candy[/tag] and mouth [tag]candy[/tag]!

If you win, you will receive:

  • a signed [tag]8×10[/tag] inch print of the [tag]peppermint marshmallow puff pastry cookie[/tag] you see above
  • 12 freshly baked [tag]peppermint[/tag] [tag]marshmallow[/tag] [tag]puff pastry[/tag] cookies

I pay for all costs (including making these cookies myself) except for shipping. You receive delicious [tag]cookie[/tag]s and a fantastic print that will last forever! I hang mine in my kitchen to inspire me when the cooking muse is getting lazy.

If you want to learn about the [tag]giveaway[/tag], visit [tag]Darren[/tag]’s ProBlogger [tag]blog[/tag] and learn about the massive giveaway that currently includes some $60,000 in prizes.

I think he is breaking new ground here and it looks like a fantastic [tag]proof of concept[/tag] regarding [tag]social media[/tag] and [tag]Web 2.0[/tag], especially the way he does it.

Prizes will be given away over successive days and successive posts throughout each day. The first giveaway post was this morning called “The First Giveaway Begins!

If you have any questions about my prize please do not hesitate leaving a comment below or email me at nika.boyce at gmail dot com

Chocolate Coconut Hedgie Cookies

March 25, 2007 in baking, chocolate, cookbook, cookies, dessert, Food Porn, recipe

Chocolate Coconut Hedgie Cookies

(Chocolate Coconut Hedgie Cookies)

I am a super bad mom, I really am. Once the [tag]caffeine[/tag] hit the system this morning I jumped up and baked these [tag]cookie[/tag]s (the dough was in the fridge overnight). The bad part is that we essentially had these for breakfast. We are going to have a second course of [tag]egg[/tag]s and toast but the brutal honest truth is that we had [tag]chocolate[/tag] cookies for [tag]breakfast[/tag].

Man, they are good though, especially right out of the oven.

I adapted a recipe by N. Hoff from the AllRecipes.comTried and True Cookies” cookbook (page 80) .

It is very different from the original recipe, which didn’t have chocolate or powdered sugar or chocolate sauce. The reason I refer to mine as hedgie cookies is because the coconut makes them a bit prickly like hedgehogs and because I think hedgies are just the cutest little things.

Here is my adaptation.

Chocolate Coconut Hedgie Cookies

(Before baking)

Nika’s [tag]Chocolate Coconut Hedgie Cookies[/tag]


  • 1 1/4 C AP flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C butter
  • 1/2 C packed light brown sugar
  • 1/2 C white sugar
  • 4 Tablespoons chocolate powder
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/3 C flaked sweetened coconut
  • powdered sugar, as desired


  • 4 Tablespoons chocolate powder
  • 1 drop vanilla
  • 1/2 cap of kahlua [tag]liqueur[/tag]
  • 2 Tablespoons white sugar
  • boiling water, enough to make a sauce as thick or thin as you want


Mix flour, baking soda, and salt, set aside.

Cream together butter, brown and white sugars. Make certain that it is very well mixed and that you get a light fluffy texture (you have incorporated air into the mix).

Add egg, vanilla, and chocolate powder and mix well. It will be getting thick now. Add the flour by 1/3rds. The mix will be very thick, like a dough towards the end. Don’t be shy, use your hands to knead it all together. Add the coconut flakes. You will likely need to use your hands to incorporate the coconut. Chill in the fridge (I did it over night).

Preheat oven to 325 F.

Make golf ball sized dough balls and put onto parchment.

Chocolate Coconut Hedgie Cookies

(Another shot before baking)

You can dredge in [tag]powdered sugar[/tag] or more [tag]coconut[/tag] before baking.

Bake for about 25 minutes (your oven may be different, watch the first batch).

Dust with powdered sugar and [tag]chocolate sauce[/tag]!

Kahlua Chocolate Sauce

Mix [tag]chocolate powder[/tag], [tag]sugar[/tag], [tag]vanilla[/tag], and [tag]Kahlua[/tag]. Add boiling water a few teaspoons at a time, slowly. Add enough boiling water to make it the consistency you like.


Here is a shot of Baby Oh who is 1) upset about not getting any cookies, 2) upset that mommy has pulled out the food photography stuff, and 3) upset that he is in that infernal bouncer.

Baby Oh

(Poor Baby O)

Get your Red on, baby

February 13, 2007 in baking, cookies, dessert, drink, Food Porn, holiday, recipe, Spirit World Blog, Well Fed Network

(This is my latest article for The Spirit World, a blog in the Well Fed Network family)

To me, [tag]Valentine’s Day[/tag] is vibrant red and cinnamon flavored. Without that bright and bracing flavor, I have not really DONE Valentine’s Day. As such, I feel that anything presented as Valentine’s specific should be dark red and filled with hot cinnamon-y goodness.

Today’s Designated Driver Drink (a Well Fed Network Spirit World blog category) delivers a fantastic dose of spicy red that is sure to delight kids and kid-at-heart adults.

Big Red Cinnamon Cocktail for the kids



  1. Put two boxes of jello gelatin into 1 1/2 C boiling hot water and mix until dissolved.
  2. Add drop of cinnamon oil.
  3. Pour into your favorite mold or a flat pan to set up for 3 hours in the refrigerator.
  4. Cut jello into desired shape and add to a serving glass.
  5. Pour soda over the top of jello and serve with other Valentine’s decadence.

If you would like a cinnamon flavored drink for the over 21 age group try a “Big Red” Cocktail. This recipe uses Cinnamon Goldschlager, a liquor that has gold flakes floating lazily about in it’s depths, a schnapps I love because its so darn pretty.

Liquid Big Red



  1. Pour Goldschlager and Jagermeister over ice in your most festive glass.
  2. Add Dr. Pepper until it reaches the top, taking care to not let it foam the cinnamon goodness over the top.

One bit of trivia for you: The company that makes Goldschlager had to reduce the amount of gold flecks it puts into the formulation because people were having reactions to the gold, an element that is supposed to have no effect on our bodies. (see this PubMed link for studies)

Drink in moderation as this mixture is sure to go to your head in a schnapp.

Happy Valentine’s Day!

Valentine Cookies