I am so happy that it has started raining this week. At the core of my being, I will always always always looooooove super sunny, hot weather, but there is something that I love about the soothing effect of a grey day. I think it is a universal feeling that we find the sound of rain so relaxing, no? I always pause at the sound of beating rain. And when I have some clothes to change into, or if I am headed home, I will walk in the rain or dance in the rain- depending on my mood lol! This is also the time of year where our ovens grow warm. Where the house is filled with the inviting aromas of warm spices. Where we have our warm socks and giant knitted sweaters on. Cookie in one hand and warm milk in the other.
I love oat cookies because they are no-fuss and take such a short amount of time to make. High in fiber and delicious sounds like a perfect win to me! I made apple chai masala oat cookies a few months back and today, a twist to my favorite: coconut and cinnamon oat cookies. You will love these so much!
Video is up on Youtube as well, as usual:) :
PREP TIME: 2hrs COOK TIME: 10min MAKES: 12
1 cup of rolled oats
3/4 cup of all purpose flour
3 tablespoons of sugar
1/2 a cup of desiccated coconut
1 cup of mala, at room temperature
1/teaspoon of cinnamon
1 a teaspoon of baking powder
3 tablespoons of molten butter
1 tablespoon of vanilla extract
In a bowl, mix all the dry ingredients (flour, oats, cinnamon, baking powder, and desiccated coconut). Once combined set aside. Looking back I feel like I should have used nutmeg instead, but cinnamon is still pretty amazing and this worked well.
In another bowl, mix all the wet ingredients. It is very important that the mala, and the molten butter are at room temperature. If the butter is molten and hot, it will turn the raw egg to scrambled eggs once they come into contact. And if the mala is cold and not at room temperature, it will solidify the molten butter once they come together. Make sure you take note of the temperature of those ingredients. I have explained in the video too why I used mala and not milk and other alternatives you can use.
I got my vanilla extract from Naisenya foods. Once the wet ingredients are mixed in, fold in the dry ingredients. It should look like this:
With a scoop or a spoon, scoop out portions of the of the cookie dough and place it on your baking sheet. I bought my baking sheet from CarreFour for 200bob (5 meter roll). Make sure you go to the well stocked ones. Alternatively, you can purchase a silicon baking sheet that goes for 600 bob on Jumia.
Do not attempt, in any way shape or form to mold or spread out the cookies. They will spread out by themselves as they bake. They will flatten, but still look a bit rugged and rough around the edges, which is characteristic of oat cookies.
Let this cook for about 30 minutes at 175°C. One of my readers made my apple chai masala oat cookies; they spread out but they never browned at the top. I though about her dilemma and realized the cookies will cook, but not brown if you bake using the fan setting. The heat needs to come from the top for the cookies to brown.
30 minutes later, here we are!
Very crispy on the outside (you can hear just how crispy from the video), mildly chewy on the inside, perfect warmth of the cinnamon beautifully complimented by the nuttiness of the coconut. I love my strungi, but I decided to enjoy my cookies with some warm milk!
Care to join me?
Get your downloadable recipe here :))