Wednesday, April 16, 2008

Crispy Oat Coconut Cookies

The thought of the distinctive smell of good cookies baking in my mom's-almost-antique-oven surrounds the little hut of mine (which i called home btw) is haunting me everynight since last week's Friday. I did not manage to bake any cookies for fear of binge eating them and cause further eruption to my already inflamed throat.

The haunting, as a matter of fact, greatly affected my daily work. While i was preparing a proposal for a project in the office, my fingers just won't stop making typo in the proposal. Almost every 5 minutes into typing the proposal, 'OATMEAL COOKIES' will appear in between the lines. Just imagine if i hand in my proposal to my superior without doing the proof read step...he'll be scrunching his eyebrows thinking "WHAT ON EARTH IS THIS LITTLE BIMBO THINKING?!!?"

Two choices : Either to dismiss the thought of oat cookies or bake them tonight!
The first choice is kinda having big heart for cookies and gotta forget about them? NO WAY.
Found this great page after typing "OAT COOKIES 2008" in the google search tab. This baker/blogger had made many many good looking goodies. And she's setting up the online baking sales thingy too! Do check out her website to find out more! (i am not in any way related to the baker...just that i find her web page interesting and wanted to share with everyone)
Using her recipe "Oatmeal Raisin COokies - Martha Stewart Version" as a guide, i managed to come out with my very own Crispy Oat Coconut Cookies.

What i used was :

  • 180g butter, soften to room temperature
  • 50g of vegetable shortenings
  • 2 large eggs
  • 3/4 cup of castor sugar
  • 1 cup of firmly packed brown sugar
  • 1 tsp of vanilla extract
  • 1 tsp of baking soda
  • 1 tsp of baking powder
  • 1/2 tsp of cinnamon powder
  • 1 1/4 cup of plain flour
  • 2 1/2 cups of rolled oats
  • 1 cup of dessicated coconut
  • 1 1/2 cup of raisins

What i did was :

  1. Preheat oven to 180 DC. Lined baking trays with baking sheets.
  2. Cream butter, shortenings & both types of sugars till pale yellow/brown color.
  3. Add in eggs (one at a time) and beat well with the butter mixture, followed by the vanilla extract.
  4. In another big bowl, measure out all the remaining dry ingredients and whisk well.
  5. Fold in the dry mixture to the wet mixture. Mix well to form a soft dough.
  6. Take a pinch of the dough (abt 1/2 tbsp). Roll between your palms to a ball and flatten it.
  7. Place the flatten cookies onto the baking tray and bake them in the oven for 10 minutes if you prefer crisp edge and chewy texture in the middle or bake them for 12-14 minutes if you prefer a crispy cookie.

I had my cookies baked for 12 minutes...not too bad...cripsy, crunchy, a tiny lil bit chewy in the middle, light, addictive (yea u heard me, addictive)...but i guess if i use just butter instead of butter + shortenings, it would have been better. no worries....friday is coming next baking attempt...ngek ngek ngek! Meanwhile....enjoy!!!!

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