OATS-COCONUT-CHOCO CHIP COOKIES

It’s something about winters which pulls me towards the oven. It’s not for any fancy reason, but only because we don’t face any voltage issues or power cuts in these months. Loooong baking times, unbrowned crusts, non setting puddings, wilted whipped cream peaks are some of the baking nightmares of summer for me. Also , December is a month of celebrations or to be more specific a month of cakes. So I decided to do a quick post on cookies before embarking on a month long ‘cakethon’ for the family.

             These oat-choco-coconut cookies are a perfect way to fill up your cookie jar. Considering there is one cup of oats, a cup of flour and half a cup of dry coconut in the recipe , I found half cup butter to be pretty much satisfying my ratio flour: fat  ratio, and fitted perfectly as a healthy mini tiffin/snack for kids.

You can find the original recipe here, I have halved and modified it and it yielded me around 20-25 medium sized cookies.

Ingredients:

  • All purpose flour- 1 cup minus 1/8 cup
  • Baking soda- ½ teaspoon
  • Salt- ¼ teaspoon
  • Quick oats – 1 cup
  • Butter – ½ cup
  • Brown sugar ( I used white castor)- ½ cup
  • Milk- ¼ cup
  • Vinegar- ½ tablespoon
  • Dry Coconut powder- ½ cup
  • Chocochips- ½ cup (I used less)

Procedure:

  • Pre heat the oven to 180° C.
  • Combine dry ingredients- flour, baking soda, salt, oats.
  • Cream butter and sugar until light and fluffy.
  • Beat in milk, vinegar, vanilla essence in the butter-sugar mixture.
  • Fold in the dry ingredients into the butter mixture.
  • Stir in choco chips and coconut powder.
  • Use a scooper or a spoon to take equal amounts of mixture, shape them into cookies and arrange on a greased and lined baking tray.
  • Bake for 15- 20 minutes until the surface just browns.
  • Allow them to cool before sealing into your cookie jar.

Beware of the cookie monster!!

Facebook Comments

Related Post

My tryst with the yeast !!!(part-II) basics of bre... This article is a continuation of My tryst with the yeast (part I) Kneading: Kneading is the primary way to achieve gluten network in dough. Gluten ...
FRUIT SHRIKHAND Fruit amrakhand, how to make amrakhand,layered fruit shrikhand recipe, how to make mango flavoured shrikhand,easy fruit shrikhand recipe, mango flavou...
Red velvet cupcakes Red velvet cupcakes- the mini visual delights. Red velvet cakes are so named for their colour and texture. The colour imparted by the artificial red c...
Strawberry Cheesecake Strawberry cheesecake! It's the season of strawberries,and what a waste it would be if I don't whip up a couple of desserts with this gorgeous fruit! ...
Corn Quesadillas with red and green dips Its mexican time again! The first thing I thought of when I made this tamatar ka bharta ( burnt tomato dip) was to make some more tortillas to dunk in...
Two in one soup- an Independence day special   Many a times, its just not the recipe but the way its presented makes you curious. Presentation, as they say, is the face of a recipe. I...

neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *