Last week I was in Leeds due to work, my first time visiting since attending the Leeds music festival many moons ago. It was fun to see a little of what the city had to offer and enjoy a cocktail or two.
I am such a home bird though, that by the third day I was missing my family and Hannah! Hannah, you see, went to the vet to get her teeth cleaned on the Thursday morning, but I only learnt when I got home on the Friday that she in fact had 12 teeth taken out! Yorkies have 42 teeth (thank goodness!) and after being a bit sick and groggy, she has bounced back to full strength!
With all this happening, I knew I wanted to bake cookies when I got home. Cookies are comforting to me and remind me of happy family times. My mum is a big fan of oatmeal cookies, so we would get them a lot, though they were just the shop bought variety (my mum was no baker, unlike both my grannies).
We love the thin and crunchy cookie rather than the soft and chewy type. There’s something more satisfying biting down and hearing that crunch, or dipping it into a cup of tea or a glass of milk!
Simple to make, yet utterly delicious! A batch of these will cheer up you, your family or your work colleagues!
Crunchy Coconut Oatmeal Cookies
Ingredients
- 225g coconut oil at room temperature
- 125g caster sugar
- 125g light brown sugar
- 1 large free range egg at room temperature, lightly beaten
- 1 tsp vanilla extract
- 225g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 125g porridge oats
- 75g desiccated coconut
Instructions
- Preheat your oven to 170c. Grease 2 large baking trays and set aside for now.
- In a bowl with a hand held mixer, beat the coconut oil and sugars together until smooth and creamy.
- Gradually stir in the egg and vanilla extract and continue to beat until all combined.
- In a separate bowl, sift the plain flour, baking powder, bicarbonate and salt. Add to the wet ingredients and mix until smooth. Fold in the porridge oats and desiccated coconut with a spatula or metal spoon.
- Roll roughly a tablespoon of the mixture into balls and place on the baking sheet around 5cm apart, flatten each ball slightly by hand.
- Bake until golden brown, about 12 – 15 minutes, depending on your oven, then transfer to a wire rack to cool completely. Store in an airtight container and they will last for up to 2 weeks.