Introduction: Woo Hoo! Cookies Made With Vegetable Oil
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.
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!
Step 1: Gather Your Ingredients
For this Instructable, you will need the following ingredients:
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 cup caramel morsels
1/2 cup peanut butter morsels
1/2 cup semisweet chocolate morsels
1 cup toasted shredded sweetened coconut
Preparation Time: 15 minutes
Cook Time: 10-12 minutes
Yield: 20 3-inch cookies
Step 2: Preheat the Oven
Preheat the oven to 350 degrees Fahrenheit.
Step 3: Combine the Brown Sugar and Oil
In the bowl of a stand mixer, add 1/2 cup of vegetable oil and 1 cup brown sugar. Mix to combine.
Step 4: Add the Egg and Vanilla
To the sugar and oil mixture, add the egg and 1 tablespoon vanilla extract. Mix until incorporated.
Step 5: Add Baking Soda, Flour, and Graham Cracker Crumbs
You are doing great! You have reached the halfway point. Keep up the good work and you will be rewarded with delicious cookies!
To the mixer, add 1/2 teaspoon baking soda, 3/4 cup flour, and 1 1/2 cups graham cracker crumbs. Run the stand mixer for thirty seconds to a minute. You want all of the ingredients to be thoroughly combined.
Step 6: Now, Add the Really Good Stuff!
Add your 1/2 cup each of caramel, chocolate, and peanut butter morsels to the mixture. Stir them in with a spoon so that they don’t get broken by the mixing paddle.
Step 7: Time for Toasted Coconut
Just in case you have never toasted coconut before, here’s a quick instructional.
Place 1 cup shredded coconut on a foil lined baking sheet. Bake in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes. Make sure you stir the coconut as you go that you have even toasting.
Add 1 cup toasted coconut to the cookie dough and stir in with your spoon.
Step 8: Making Dough Balls
Use your hands to create dough balls that are approximately two tablespoons each. Place on a cookie sheet that is lined with a non-stick silicone baking mat or parchment paper. The dough balls need to be placed two inches apart because these will be large cookies, about 3 inches in diameter.
Step 9: Bake
Place the cookie sheets in the oven and bake for 10 to 12 minutes or until the edges are light golden brown.
Step 10: Cool the Cookies
Let the cookies stay on the cookie sheet for about 5 minutes then transfer to a cooling rack using a spatula.
Step 11: Serve and Enjoy!
I wish I could share a batch of these cookies with everyone on Instructables. They are so yummy! My husband said that they were delicious and he, “liked the way they were crispy around the edges and chewy and soft in the middle”. I loved the combination of flavors and the melty morsels. I would tell you what my teenagers thought but I couldn’t understand them with all the cookies in their mouths.
The vegetable oil made a huge difference in the final outcome of these cookies. It did give them a crisp edge and terrific flavor while the middles were soft and tasty.
It was a wonderful surprise to use a little of everything, and end up with a cookie this heavenly. The proportions of ingredients were spot on and I wont change a thing when I remake these babies. Love them!
Thanks for reading!
Butter My Biscuits