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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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.