Life has been a little quiet in Spore, hence the dearth of posts. The only thing consistent right now is my cooking. I love cooking, and since I recently bought an electric oven (my husband didn’t think an oven was a necessity when choosing an apartment…) I’ve started baking again. So this is the first post in my baking series. My apologies to anyone not interested in cooking (!) but if you like delicious and somewhat healthy snacks then the recipes I’ll be posting are really easy.
I’ll be starting with simple recipes like cookies, brownies and banana bread, and will slowly stretch my baking muscles to chocolate soufflés and maybe even a cake or two. My ultimate dessert goal in life is to buy an ice cream machine and make my old English teacher, Miss Crawford’s famous cointreau and white chocolate ice cream. Yum.
Okay, so here are my cookies. I got this recipe from about.com but I’ve made some adjustments, for reasons which I’ll explain as I go along. If you want the original recipe, check out the website:
COCONUT OATMEAL COOKIES
1/2 cup sunflower spread (or butter)
1/2 cup brown sugar
1/2 cup granulated sugar
1 tspoon vanilla
1 cup sifted all-purpose flour
1/2 tspoon salt
1 tspoon baking soda
1 tspoon baking powder
1/2 cup rolled oats (raw)
1 cup dessicated coconut (i.e dry)
MAKES ABOUT 30 COOKIES
N/B: I halved the amount of everything in the original recipe because I’m not trying to feed an army, and I never like to make too much of a new recipe in case it bombs.
Cream the sunflower spread in a bowl (just means mash it up), add sugar and beat/whisk until light and fluffy. (Try not to eat dough at this stage)
Add egg and vanilla. Beat/whisk well.
Sift flour. Mix. Sift salt. Mix. Sift baking soda. Mix. Sift Baking powder. Mix. (Don’t be lazy and dump all the powders in at the same time, or the dough will be uneven, require extra mixing and will harden)
Mix in oats and coconut. Batter should now be firmer.
Roll small-medium balls in your palms and drop onto ungreased baking sheets. Leave enough space between each ball.
Bake in a 120-130 degree oven for 15 minutes. I used an electric oven which gets hot really quickly and it burned my first batch and turned the second batch into crunchy biscuits! I then reduced the temperature and baked for longer to get a golden, moist end result.
CHOC CHIP & COCONUT COOKIES
Exactly as above plus
1/2 cup chocolate chips
I’m definitely adding choc chips every time I make this recipe. They are seriously delicious, and without them the cookies just aren’t as good.
(You could always skip the coconut but don’t skip the oatmeal as it gives a really chewy texture to the cookies. And if you want your cookies more chocolatey and calorific, then replace the choc chips with chopped dark chocolate. See ambitious kitchen’s recipe: http://www.ambitiouskitchen.com/2013/08/chewy-chocolate-chunk-coconut-oatmeal-cookies-made-with-coconut-oil/)
I have guests this weekend, so I’ll test my cookies out on them!
Hope you try these recipes and enjoy them.