I love jelly beans, but the Easter Bunny has been known to bring too many on occasion. And then they sit in the cupboard until the melt together then harden into a multi-hued gelatinous blob. Does that happen in your house, too?
If so, try these delicious Coconut Oatmeal Jelly Bean Cookies. I warn you, they are addicting.
The recipe is from Sara Moulton. The key difference is she rolls them into 36 balls and adds 3 jelly beans on top of each one. Sorry, Sara, I don’t have time to count out 108 jelly beans. I went with the dump, mix and spread bar cookie method.
I am not sure which flavor makes these taste the best: the coconut, the vanilla (1 tablespoon!) or the jelly beans. I might need to taste another 5-6 to be sure.
Coconut Oatmeal Jelly Bean Cookies use up those extra jelly beans with this delicious crunchy cookie bar loaded with oats and unsweetened coconut.
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup all purpose flour
- 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup old fashioned oats or quick cooking rolled oats
- 1 1/4 cup unsweetened coconut
- 3/4 cups jelly beans
- Preheat oven to 350 degrees F. Grease a 13 x 9 pan, or line with parchment paper.
- In a large bowl, cream butter and sugars until light and fluffy, 2-3 minutes.
- Beat in egg and vanilla.
- In a medium bowl whisk together flour, baking powder, baking soda and salt. Add to butter mixture and beat until combined.
- Stir in oats, coconut and jelly beans.
- Press into pan using wet hands (or a spoon if you are a neatnik).
- Bake until golden brown, about 15 minutes. Let sit for a few minutes after removing from the oven, then cut and remove from pan to a cooling rack.
Until next time, happy eating.