I’m starting to see a trend with the cookies I’ve been baking – many of them have oatmeal in them! This is highly amusing to me considering that I’m not the biggest fan of cooked oatmeal. My parents love it but it’s one of those foods that has never really grown on me. I’ll eat it, but I won’t love it. So I don’t know if I’ve been receiving subliminal messages somewhere or if I naturally gravitate towards oatmeal as an ingredient in cookies, but I love the texture it creates in cookies, both chewy ones and crunchy ones. These, my lovelies, are Pineapple Delights from Joanne Fluke’s Key Lime Pie Murder! Chewy cookies with dried pineapple, shredded coconut (or coconut flakes), and oatmeal! I mentioned these in my last Cookie Jar post when I blogged about the delicious recipe for Banana Chocolate Chip Cookies and between the two, I did enjoy enjoy the banana chocolate chip ones more initially.
However, I soon realized what the problem was: the pineapple delights get better with age. I’ve been noticing that with several different kinds of food over the past little while and the concept feels so foreign to me! Since when do cookies (and any other food) not taste great fresh out of the oven?! It’s true though, these pineapple delights are better enjoyed the day after. And the day after that. And so on and so forth. My family and I were enjoying these cookies at their yummiest a WEEK after we baked them! I’m still trying to wrap my head around it. So don’t touch that cookie jar until the next day. I know it’ll be incredibly hard. Wrap your hands with something if you need to. It’s worth the wait.
Recipe for Pineapple Delights (yields about 4 dozen medium sized cookies when recipe is halved)
- 2 cups butter, melted (4 sticks, 1 pound)
- 2 cups brown sugar
- 2 cups white granulated sugar
- 4 eggs, beaten
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons pineapple extract (or you could use vanilla extract)
- 4 cups flour (*Deb’s note: I used regular all-purpose flour)
- 2⅟₂cups chopped sweetened dried pineapple (measure after chopping; you can substitute the dried pineapple with any other dried fruit to change up the recipe!)
- 3 cups rolled oats (uncooked oatmeal)
- ⅟₂cup chopped coconut flakes (*Deb’s note: I used shredded coconut)
- Preheat oven to 350°F, rack in the middle position.
- Melt the butter in a large microwave safe bowl. Add the sugars, mix until well incorporated, and let the bowl cool a bit.
- Add the beaten eggs, baking powder, baking soda, salt, and pineapple extract. (*Deb’s note: Since I didn’t have pineapple extract, I used vanilla extract. If you’re doing the same, add a little more chopped dried pineapple to the mixture. I think pineapple juice would enhance the flavour as well, but you would need to add a bit more flour or oatmeal to thicken the dough up).
- Mix in the flour. Then add the chopped pineapple, coconut, and rolled oats, mixing them in thoroughly.
- Drop by teaspoon onto a greased cookie sheet, 12 to a sheet. (*Deb’s note: I rolled my dough into balls using my hands. The cookies turned out larger than I expected them to, so if you use the rolling method, make them a bit smaller because the dough spreads when they’re baking).
- Bake at 350°F for 12 to 15 minutes. (*Deb’s note: if you want them chewier, bake them for 12 minutes. If your oven runs a bit hot like mine, do them for 11 minutes). Cool on the cookie sheet for 2 minutes before removing them to a wire rack to cool completely.
These cookies freeze well if you roll them in foil and put them in a freezer bag.
Recipe taken from Joanne Fluke’s Key Lime Pie Murder. New York: Kensington Publishing Corporation, 2007. Photographs taken by me. The recipe can be found on page 32.