It’s back to school today for the kids. Last week, it was their half term. The weather has been glorious in our neck of the woods and the days flew by beautifully amidst long drives, bike rides, swims, friends and plenty of pottering about. Of course, the house did look as if it’s been hit by a thunderstorm !
I made the following coconut and chocolate chip cookies over the week.
They are full of whole wheat flour, oats, chocolate chips and dessicated coconut. I have made several kinds of chocolate chip cookies till date, but I must say, that these are probably going to be at the top of my list. Dinesh is not that fond of cookies, but he too came looking for more of them. Forgive me, if I seem to be going on and on about these cookies. But, oh! They were so good , and it’s another successful combination of this and that. It does make me euphoric when all the ingredients come together harmoniously and the finished product sings in my mouth.
Without more ado, here’s the recipe, so that you too can enjoy them…
3/4 C of whole wheat flour (atta)
3 tblsp of oat flakes
4 tblsp of dessicated coconut
1/2 tsp of cinnamon powder
1/3 tsp bicarbonate of soda
75 gms of plain chocolate chips
5 tblsp of sunflower oil
5 tblsp of soft dark brown sugar
2 tblsp of water
- In a bowl, whisk together the flour, oats, soda, dessicated coconut, cinnamon powder and chocolate chips.
- In another bowl, add the oil, sugar, water and break in the egg. Mix everything lightly with a spoon till the sugar is free of lumps.
- Make a well in the centre of the flour mixture and tip in the egg mixture. Fold in , preferable with a rubber spatula or mix lightly with your fingertips, till everything is just moistened. Do not over mix.
- Cover the bowl with a plastic wrap and chill in the refrigerator for about an hour.
- Pre heat the oven at 170 deg C and line a baking tray with foil.
- With damp hands, make 18 equal sized balls of the mixture and place them on the prepared tray apart from each other ( if you are baking in batches, return the unused cookie dough back to the fridge). Lightly flatten the balls with your fingertips.
- Place the tray in the centre of the pre heated oven and bake for about 19-21 minutes or till the top is firm and the edges begin to darken slightly.
- Cool on the tray for a few seconds. Gently peel them from the foil and transfer to a rack to cool completely before storing in air tight containers.
These were so good. I know I’ve said that before, but I say them again…they were GOOD! Crunchy, with the coconuts adding a nice bite and the chocolate melting in your mouth. These are not hard to rustle up…go on and make your own batch !