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Sunday, 8 December 2013

Toasted Oatmeal Coconut Chocolate Chip Cookies

By: Chef Miriam Borys

Yield:  3 dozen small cookies


¼ lb. Butter (½ cup)
½ cup brown sugar
½ cup white sugar
1 cup all-purpose flour ( or ½ cup a p flour & ½ cup wholewheat flour)
1 large egg
1 tsp. Vanilla
1 cup  large oat flakes (not instant) (can be baked for 7-8 minutes at 350 and let cool first)
½ cup coconut flakes
1/2 tsp. baking soda

1/2 tsp. baking powder
1/2  tsp. Salt
1 cup of chocolate chips or more (I use 1/2 dark and 1/2 milk chocolate chips)

In a mixer or by hand cream room temperature butter and sugars together. Add the egg and and vanilla and continue to mix.
  1. Add all the dry ingredients and mix with a wooden spoon until it forms cookie dough
  2. Add chocolate chips of choice.
  3. Scoop to bake or roll in parchment paper to freeze for later use.
  4. Bake cookies at 350° for 15 minutes 
Options: The sky is the limit for these delicious cookies
¼ cup milk chocolate chips
½ cup dark chocolate
1 peanut butter bar broken up into chunks
1 cup of dried cranberries or cran- raisins for the festive season

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