What is now decades ago, I recall pushing the curtains as far as they could go to gain as much daylight as possible. Then I coiled myself close to the window, with yet another romantic novel firmly gripped in my hand. Nibbling a simple sandwich with a spread of margarine, followed by these famous crunchy oat cookies and some piping hot masala tea. I would, later on, find out that this ritual was referred to as afternoon tea.
But these memories are not what drove me to the kitchen at 9 pm on a weekday. So what happened before I marched into ‘my space’ (kitchen) to make these chewy oat cookies with coconut? Well, I was tormented by thoughts about things I would much rather not think about! I wanted to bury myself in as many things that needed doing!
Things that needed me to focus so much that it drowned everything else. Though it did happen that my mind got hijacked once more and the thoughts snuck in- leading me to forget adding the baking soda. Eh ehm that is probably not how you start a post about sweet things that I hope you will make. But a little backstory doesn’t hurt, right?
However, this is a perfect example of why you should have all your ingredients measured out from the start instead of adding them one after the other from the pantry.
So, cut a long story short. I made these cookies to add to the list of homemade cookie recipes that I hope will be passed down. And be a part of some good memories.
I also believe it’s always a good idea to have different tricks, or in this case ‘treats’ up your sleeve. Yes, Classic chocolate chip cookies are great and all but, you need to jazz things up a bit! Have some Italian cantuccini which lasts quite a while in an airtight container. Or make these delicious chewy oats and coconut cookies. Hint hint 🙂
PLUS Cookies are also perfect for when it is hot (they won’t melt) or cold (to cozy up to with hot cocoa) hahaha I cannot believe I just said such a cheesy line but it’s true. Try convincing someone to eat a slice of black forest cake loved up with chocolate and cream during summer, versus these chewy oat cookies. I can almost taste the winner!
Angela
Here’s Why You Should Definitely Make These Chewy Oat Cookies With Coconut.
For starters, this is a ridiculously simple recipe, just mix dry ingredients, cream butter with sugar, and other wet ingredients.
Then fold in the dry ingredients and enjoy messing around with the little ones while shaping the cookie dough as it is not messy.
Another reason to make these chewy oat cookies is that you can lace them with demerara sugar. Or love them up with chocolate chips.
And one more cheeky reason is that with chewy cookies, you don’t have to worry about them being soft because they got some air over the past day or two. A few days after making these and I still can’t slap my hand away from the cookie jar!
This recipe is without chocolate chips. If you wish to add chocolate chips to your cookies, add 3/4 of them into the dough after folding in the dry ingredients. Then roll it into a ball and proceed to stick a few more chips on top of the cookie dough ball before pressing it into a disk shape and baking
If you enjoyed these chewy oat cookies, please give it a thumbs up below. If you weren’t a fan, please tell me why? 🙁
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Chewy oat cookies with coconut
(+5 rating, 1 votes)
Loading...Chewy oat cookies with desiccated coconut that aren't overly sweet. Make them laced with demerara sugar or chocolate chips. ready in 30 minutes. Bake sale anyone!
Ingredients
- Plain flour / all-purpose flour 127g (1 cup)
- Baking soda 1/2 tsp
- Salt 1/4 tsp
- Rolled oats 95g (1 and 1/2 cups)
- Desiccated coconut 55g (1/2 cup)
- Caster sugar 110g (1/2 cup)
- Light muscovado sugar 1/3 cup (46g)
- Softened unsalted butter 100g (3/4 stick)
- 1 tbsp vanilla extract
- 1 large egg (61g)
- Milk chocolate drops 1/2 cup (100g) (optional)
- Demerara sugar
Instructions
Preheat the oven to 180°C
Line a baking tray with parchment paper
Sift the baking soda, salt, and flour into a bowl. Then add in the rolled oats and desiccated coconut, stir to combine.
In a separate bowl, sift the caster and muscovado sugar and set aside
Whip the butter until it doubles in volume, then add in the vanilla and sugar- whip for a further 1 minute. Add the whisked egg and whip for a few seconds.
Tip the dry ingredients into the butter mixture and fold using a spatula.
Scoop 30g per cookie dough to roll into the size of a tennis ball and dip the top of the cookie into a bowl with demerara sugar, then press it between your palms into a small disk.
Arrange the cookies (sugar side up) onto the lined baking tray leaving space between them
Bake for 10 minutes, turn the baking tray halfway for even browning.
Leave to cool and serve. They taste even better the next day! Really ...
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