So, cookies (or biscuits, as we say in Australia) are kind of my signature item. I have a go-to cookie recipe that I modify according to my mood and what’s in my pantry at the time, but I am constantly looking for new recipes and ideally enjoy trying out a new one every week. On this side of the world, I must admit that cookies are not nearly as much of a thing as they are in America. We are very into “morning tea” that typically includes sweet things, but these are often more of the muffins/cupcakes/friands/macarons variety. Yes, Sydney is the classiest. However, this does give me the idea that were I to start an authentic homey American style cookie bakery here perhaps it would be a wild success?
Anyway, this is my last week on quite a long project where we have client meetings each Wednesday. Since this will be my last one, of course baking was warranted. Plus, I was having a friend over and friends rarely leave my apartment without baked goods in tow. I was intrigued by this recipe since it’s eggless and also happens to use up a bunch of the spare ingredients (like leftover coconut and raisins from other recipes) I had lying around, so figured I’d give it a go!
Oatmeal, honey, and chocolate cookies (adapted from What Should I Eat for Breakfast Today)
I halved the original recipe, so the below makes about 30 small cookies.
- 1.5-2 cups rolled oats
- 1/2 cup raisins
- 1/2 cup dried coconut flakes
- 1/2 cup chocolate chips (I used my typical dark chocolate chips and also half a leftover Lindt Strawberry Intense dark chocolate bar that I would have eaten had I not stuffed it into a cookie recipe instead. Leftover things that I would be stuffing my face with typically find their way into my most inventive cookie recipes. Anyway, I thought the hint of strawberry flavour added a really nice touch here.)
- 3/4 – 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup honey
- 110 g / 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
In one bowl combine all the wet ingredients (butter, honey, vanilla extract). Then add the dry ingredients, with the oats and flour last. I tend to start on the low end of the measurement and then add a bit more until the dough comes together to the degree I want it to. Add the raisins, coconut, and chocolate chips last. When it’s all mixed together, pop it in the fridge for at least 30 minutes. I refrigerate almost all of my cookie doughs for at least 30 minutes and a lot of the time overnight. My colleagues are often shocked/amazed by the fact that I can come into work with a fresh batch of warm cookies, but it’s really far simpler than it looks – once your dough is in the fridge overnight, all you have to do is pop it in the oven when you are getting ready in the morning, and boom – instant baked goods perfection and heaps of friends.
I digress. When you are ready to bake, preheat the oven to 175 degree C / 350 degrees F and cover a baking sheet with parchment paper (which is one of my best baking friends. So worth the investment. You can always just grease a tray with cooking spray but parchment paper or a silipad mat is the best!) Roll small balls of the dough and place them on the sheet, leaving space in between them. Bake for 12-15 minutes, until just set – I tend to remove about a minute before I think they are really done, because then they harden a bit as they cool and I like a really soft cookie. All about personal preference of course!
The melted butter and honey mixture
Adding all the dry ingredients
My first batch I think was actually a little under-done…still tasted fine of course
But this is how I think they should look! (the ones on the right) Which is why it’s always great to have two trays so you can have a second go at it. 🙂
These cookies were received really well and smelled amazing both warm out of the oven and even fully cool 24 hours later…made for a great client meeting atmosphere, in my opinion.