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.
- 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)
- 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!!