Oatmeal Coconut Cookies
Recipe: Oatmeal Coconut Cookies
Oatmeal Coconut Cookies are delicious, egg free, crispy cookies packed with healthy ingredients. Oatmeal, wheat flour, nuts, dried fruit and to top it up coconut make these cookies a treat for breakfast, tea time, parties, kids lunch boxes.
Cookies And Me
I’m the kind of person who needs at least one cookie if not two with my afternoon. A rare midnight snack can be a cookie and a glass of milk. Have to dunk cookies in my tea, coffee or milk. So no wonder you’ll rarely find my cookie jar empty. Occasionally buy cookies or biscuits from the supermarket but most times I bake them at home.
I love how I can pack a cookie with healthy ingredients like nuts, seeds and dried fruits. Also home baked cookies allows me to substitute the sugar I use. Sometimes it can be jaggery, brown sugar or just normal white sugar. Additionally, I can choose the types of flours to use. Usually I try and bake with wholewheat flour but some recipes do require plain or all purpose flour.
Baking And Me
Whenever I bake, the aroma no doubtedly reaches the homes of my neighbours. And before you know it, I’ve dished out half the cookies to them. I often get requests to bake big batches for weddings and parties. In fact recently I baked big batches of these cookies for my niece’s wedding in Calgary.
I love baking, it is so therapeutic for me. If it is not cakes, scones then it is cookies. Baking happens at least once a week in my Mayuri’s Jikoni.
Some Tips For Perfect Oatmeal Coconut Cookies
- Cream sugar and butter very well. Whisking it together not only makes the mixture creamy but also adds air which helps cookies to rise well.
- If the dough appears to wet to handle, don’t be tempted to add more flour. Allow it to chill in the fridge for 15-30 minutes. If after that the dough is too soft then add flour tablespoon at a time.
- Add nuts and dried fruits of your choice.
- These cookies are generally crispy from the outside and soft inside. If you want them more crispier then flatten the dough balls more. Also allow the cookies to bake for 2-3 minutes more.
- Don’t preheat the oven at the highest temperature and then lower it. Preheat it at the correct temperature, which for this recipe is 160ºC.
Some More Cookie Recipes You May Like
Ingredients Required For Oatmeal Coconut Cookies
- Flours – I usually use either only wheat flour or a combination of all purpose and wheat flour. I usually use the flour we use for our roti paratha. If you want to use wheat flour for cookies be careful not to buy the one with bran for breads. Go for wheat pastry flour.
- Oatmeal – I use quick oats or sometimes rolled oats. If you use rolled oats then you may need to 2-3 tbsp more of the liquid.
- Desiccated Coconut – best to use desiccated. However, if you use finely grated fresh coconut then you may need less liquid.
- Butter – I usually use salted butter. Make sure the butter is left at room temperature so that it softens a bit. You will extra for greasing the baking trays if you are not using parchment paper.
- Sugar – for this recipe I use brown sugar. You can use white sugar or powdered jaggery.
- Dried Fruit – I have used dried cranberries which I chop up roughly. Use any of your choice like dried blueberries, raisins, apricot, sultana, etc. Can replace the dried fruit with chocolate chips. Use half quantity dried fruit and half quantity nuts.
- Flavouring – I love to add either lemon or orange zest. I usually keep some in the freezer. You can use vanilla extract too.
- Lemon Juice – for added flavour.
- Baking Agent – this recipe calls for soda bicarbonate, also known as baking soda.
OATMEAL COCONUT COOKIES
- 1 cup wheat flour atta
- ¾ cup all purpose flour
- 2 cups oatmeal quick cooking variety
- 1 cup butter approx. 200g
- 1 cup desiccated coconut
- 1 cup dried cranberries
- 1 cup brown sugar
- ½-¾ cup milk
- 1 tsp soda bicarbonate baking soda
- 1 tbsp lemon juice
- 1 tsp orange zest or peel grated
- extra butter for greasing
- Preheat the oven to 160°C. Grease the baking lightly with butter.
- Sieve the flours and baking soda together.
- Add oatmeal, coconut and dried cranberries to the flours. Mix well.
- Cream butter and sugar till it is soft and creamy.
- Add the milk, orange zest and lemon juice and mix well.
- Add the flour mixture and mix till all the flour is wet.
- Take tablespoonful of the dough and roll it into a ball. Flatten it slightly by pressing between your palms.
- Place them on the greased tray about an inch apart.
- Bake them for 15-20 minutes or till the edges are brown.
- Remove the tray from the oven.
- Leave the cookies on the tray for 3 to 4 minutes. Remove them from the tray and place them on a wire rack.
- When the cookies are cool completely, store them in an airtight container.
- If you want to add fruit and chocolate chips together use half of each.
- Depending on the flours and oatmeal you may need only ½ cup of milk. Add additional milk if the dough is dry.
- Instead of orange zest use vanilla extract.
- Can use a fork to flatten the cookies slightly before baking.
- Leave the dough in the fridge for 30 minutes if you find it is too soft to roll.
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