I have been baking for more than 20 years and have never tried to make oatmeal cookies. Maybe the cookies I ate were not great or it seemed too healthy. Recently, I decided to try making these, maybe because it had coconut which I like very much. I threw in some chocolate chips and it was delicious! The toasty aroma of oats and coconut wafting from the oven and the first bite of the chewy cookie is to die for.
This recipe was adapted from one of my favorite cookbook ‘The Great Cookie Book’ by Hilaire Walden.
2 cups quick-cooking oats
1 cup desiccated coconut
1 cup butter (always at room temperature)
1/2 cup sugar
1/4 cup brown sugar – The cookies were not very sweet but just the way we liked it.
4 tbsp coconut milk (or regular milk)
1 tsp vanilla extract
1/2 cup chocolate chips (optional) – I felt I could add more but that is because I love chocolate
1 cup maida (all purpose flour) – I added 1/2 cup flour and 1/2 cup whole wheat flour
1/2 tsp baking soda
a pinch of salt (always add salt when you bake)
1 tsp of cinnamon powder
Preheat oven to 200º C (400º F)
Spread oats and coconut on a baking sheet and toast for 8 -10 mins, until golden brown. Stir occasionally to avoid burning.
Cream butter and both sugars until light and fluffy. Add eggs one at a time and continue to whip. Add coconut milk and vanilla essence.
Sift flour, salt, cinnamon and baking powder. Add this to the butter mixture and fold in.
Stir in the coconut and oats.
Drop spoonfuls of dough on a greased baking tray. Flatten slightly with your hand or the bottom of a glass.
Bake for 8 -10 minutes. Transfer to a rack/ plate to cool.
We always eat one while it is still hot. Never could wait for them to cool.
Enjoy and do please post feedback!
2 Comments Add yours
Hey Preethi… Can I substitute maida/ wheat with ragi? Trying to make a gluten free batch for Diya.
I have tried atta and it works. I have not tried ragi though. Maybe sift ragi flour a couple of times to get some air in it. Let me know how it turns out.