Boy Meets World Cookies
aka: The Betsy Randle Cookie 💛💗💛
At the end of last year, my daughter and I were at Trader Joe’s picking up some groceries. It seemed like just your average day at Trader Joe’s, until I saw a super cute lady with a familiar, welcoming smile.
I did a double take because I could have sworn the woman I saw was Betsy Randle, Mrs. Matthews from the classic television show that defined my generation, Boy Meets World.
Was it Her?!!!
I felt a rush as it occurred to me that I could ask this adorable lady if she was my favorite television mom.
If I was wrong, what’s the worst that could happen? She seemed like a super nice person, whether she was Betsy Randle or not.
So I promised myself that if we passed her again, I would ask.
Sure enough, our paths crossed by the vegetables and tofu.
“Excuse me, but I just have to ask. Are you Betsy Randle?!”
I did it, I asked.
“Why yes, I am,”
she kindly responded, with that warm Mrs. Matthews smile all of us Boy Meets World fans know and love.
“And what’s your name?”
Betsy asked, making me feel like I was the special person in the room!
My Conversation with Betsy
I told Betsy my name was Shannon, that this was my daughter Mary Jeanne, that I’ve seen every episode of Boy Meets World countless times, and was now enjoying sharing the first season of the show with my daughter.
I also told Betsy how my husband and I appreciated her and William Russ on the show even more since becoming parents ourselves. I shared how I find myself looking to the show–and Betsy in particular–for parental inspiration.
After a very gracious thank you, Betsy responded with a twinkle in her eye,
“Well, that’s because I raised you!”
This woman was just as sparkling, personable, and full of humor in person as she is on Boy Meets World.
Our Television Mom
Though she said it with charming humor, Betsy was right: she did raise me.
She raised all of us who watched the show growing up. Betsy was our second mom who was so good at what she did, she taught us life lessons through the television screen.
Before I could say goodbye, I was so excited to have a chance to tell Betsy how amazing she was on Chopped a few years back. I rooted for her the whole show, and thought she should have won!
(In case you didn’t know, Betsy is a fabulous cook in real life, and placed second in the “Sitcom Moms” episode of Chopped. Season 25, Episode 8. You should totally watch it!)
Shooting the Breeze with Betsy!
Betsy was so gracious, thanked me for rooting for her, and proceeded to tell me that she was proud of how the main course round had gone, but thought it was the dessert round that did her in.
I think Betsy noticed me almost fall over for a second as it dawned on me that I was standing in Trader Joe’s, talking to Betsy Randle, one of my TV heroes, about what she thought her weak spot was on Chopped.
Well, eventually I realized that I had to let this kind woman get her groceries, and we said goodbye.
Needless to say, I was walking on air the rest of the day, and texted my whole family about my amazing experience meeting Betsy Randle, who even let me take a selfie with her! (Unfortunately MJ was too shy to be in the pic.)
Inspiration from Betsy and Boy Meets Wold
Meeting Betsy inspired me to create a recipe that would be reminiscent of Boy Meets World and the amazing mom she so perfectly brought to life on the show each season.
Can you think of a more perfect homemade-by-mom, after-school snack than oatmeal chocolate chunk cookies?
These Boy Meets World Cookies, aka The Betsy Randle Cookie, are soft in the center, chewy from the oats and shredded coconut, and studded with milk chocolate chunks and semisweet chocolate chips.
These cookies are just the sort of thing that Amy Matthews would have had ready for Cory, Eric, Sean, and Topanga after a day of totally relatable high school experiences and Mr. Feeny lectures.
So sit back, turn on Boy Meets World, and enjoy one of these delicious cookies!
A Few Things!
My recipe calls for DESICCATED, unsweetened, shredded coconut.
Wow, what does that mean right???!
Desiccated coconut is shredded coconut that has been dried. So there’s no moisture in desiccated coconut, unlike most shredded or flaked coconut you find at the grocery store. If you can’t find desiccated coconut, feel free to substitute regular shredded or flaked coconut, but I’m telling you, the amazing texture of these cookies won’t be the same if you do not use desiccated coconut.
My favorite place to find desiccated, unsweetened coconut is my local Sprouts. But if I can’t make it to Sprouts—or if there’s a nationwide quarantine going on or something—my go-to favorite is the Organic Shredded Desiccated Coconut from Food to Live, which you can find here on Amazon [aff. link]. Give it a try in these cookies, and I guarantee desiccated coconut will become a staple in your baking.
Also, I’m always singing the praises of this cookie spatula in my non-cookie recipes [aff. link]. I absolutely love the smaller size of this spatula for all of my baking and cooking needs. And today I can tell you that it is also my favorite spatula for its intended purpose—removing cookies from the cookie sheet! Seriously, you just need to get this amazing little spatula, and it will change your life in the kitchen. That sounds extreme, but for me, it’s been absolutely true.
And of COURSE, you must watch Boy Meets World [aff. link]. This show is an absolute joy, whether you’re an old or new fan!
Boy Meets World Cookies
For the wet ingredients:
- 1 cup butter, softened
- 1 cup brown sugar
- ¾ cup sugar
- 2 eggs
- 2 tsp vanilla
For the dry ingredients:
- 1 ½ cup all purpose flour
- 1 cup almond flour
- 1 ½ cup oats
- ¾ cup desiccated coconut, shredded and unsweetened
- ½ tsp salt
- ½ tsp baking soda
- 8 oz milk chocolate, chopped
- 3/4 cup semisweet chocolate chips, use mini chocolate chips if you can find them
- ¾ cup butterscotch chips, optional
Make the dough
- In a large mixing bowl, add the butter, brown sugar, and white sugar. With a stand or handheld mixer (or your hands and a spatula), mix everything together until light and fluffy.
- Now add the eggs and vanilla extract, and beat on medium speed (or pretty fast with your hands!) for 2 minutes, until the mixture is light and very fluffy.
Add the flours, baking soda, and salt
- Now add the almond flour, all-purpose flour, baking soda, and salt, and mix everything again on medium-low speed.
Add the shredded coconut, oats, and chocolate
- Once the flours, baking soda, and salt are about ¾ of the way incorporated into the dough, stop mixing, and add the shredded coconut, oats, chocolate chunks, and chocolate chips. Mix again until everything just comes together, taking care not to over mix!
Make the dough balls
- Now roll the dough into 1 ½ inch round balls. (You will get about 18-20 cookies with this size.)
Refrigerate the dough balls
- Place the dough balls on a plate (I divide them between two plates), and refrigerate for at least a half hour, or up to three days. (You can also freeze the dough balls for up to three months.)
Bake the cookies
- Preheat the oven to 375 degrees.
- Bake six cookies at a time on a standard sized baking sheet. These cookies don’t spread a whole lot, so I recommend flattening each dough ball a bit with your hand before baking.
- Bake at 375 degrees for 9-11 minutes, until the cookies are golden brown on the edges and still slightly under cooked in the center.
- Let the cookies cool on the baking sheet for five minutes. The center will continue to bake/set during this time, so don’t skip this step!
Serve and enjoy!
- Carefully remove each cookie from the baking sheet and enjoy!
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My Favorite Kitchen Find
Aren’t these little pink ramekins adorable? I use mine for making personal-sized desserts, like these cakelettes, as well as for prep work, and for storing food in the refrigerator. These are such a stylish addition to the kitchen! Click to view my favorite on Amazon
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