Tips And Tricks For Oatmeal Cookies?
What do I do if the cookie dough seems too dry?
If your cookie dough seems dry, add ½ tsp liquid such as applesauce, vegetable oil, milk or butter. Be very careful not to add too much.Also, be aware that adding ingredients may cause a flavor change. Your best bet is to use an ingredient that is already listed in the recipe.
Should I use sweetened or unsweetened coconut?
The two are interchangeable. If a recipe doesn’t clarify which to use it generally means to use sweetened as it is more widely known and available.
However, if a recipe specifically calls for one or the other I would stick to their suggestion as the other ingredients may have been adjusted to take the coconut into account.
However, if a recipe specifically calls for one or the other I would stick to their suggestion as the other ingredients may have been adjusted to take the coconut into account.
What kind of oatmeal should I use?
Since quick oats are just smaller pieces of rolled oats you can use them interchangeably. Deciding which to use depends and what texture you are going for. You can even use half of one and half of the other.Why such a large window for baking time?
Every oven is so different, but it just depends on yours and where you live. Sometimes these cookies bake in 7 and sometimes 10 which is a huge difference, so you may just need to keep an eye on them until they are very slightly browned.STORAGE
Cookie dough: If you’ve whipped up a batch of dough, but aren’t quite ready to make them all you can store the dough in an airtight container in the refrigerator for 3-4 days.For longer storage use the freezer: Simply form the dough into balls, place them on a baking sheet and freeze for about 2 hours. Then, transfer the dough balls into an airtight freezer safe container. You can freeze them for 3-6 months.
How to store baked cookies: Allow the cookies to cool and store in an airtight container. The cookies will keep for 3-5 days at room temperature or for 6 months in the freezer.
- Course: Dessert
- Cuisine: American
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 48 Cookies
INGREDIENTS:
- 175g quick-cooking oats
- 75g desiccated (dry unsweetened) coconut
- 225g butter or margarine, at room temperature
- 115g caster (superfine) sugar, plus 2 tablespoon
- 50g soft dark brown sugar
- 2 eggs
- 60ml milk
- 7.5ml vanilla extract
- 115g plain (all-purpose) flour
- ½ tablespoon bicarbonate of soda (baking soda)
- ½ tablespoon salt
- ½ tablespoon ground cinnamon
STEPS:
- Preheat the oven to 200°C/400°F. Lightly grease two baking sheets.
- Spread the oats and coconut on an ungreased baking sheet. Bake until golden brown, 8-10 minutes, stirring occasionally.
- With an electric mixer, cream the butter or margarine and both sugars until light and fluffy. Beat in the eggs, one at a time, then the milk and vanilla. Sift over the dry ingredients and fold in. Stir in the oats and coconut.
- Drop spoonful of the mixture 2.5-5cm/1-2 inch apart on the prepared sheets and flatten with the bottom of a greased glass dipped in sugar. Bake until golden, 8-10 minutes. Transfer to a rack to cool.
Nutrition Serving: Amount Per Serving
Calories: 200kcal | Carbohydrates: | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 221mg | Potassium: 72mg | Vitamin C: 0.1mg | Sugar: 17g | Vitamin A: 235IU |Calcium: 23mg | Iron: 0.8mg.