The cookbook writing is going well. I’ve done lots of research, and I’m quite happy with where I’m headed. Now, most of what I’m working on for the cookbook is testing the recipes. For the most part, I’m very pleased with the results. We rarely have a less-than-satisfactory dish. So, I’m pretty happy. We had a soup last night that was pretty dull; it was Wild Rice Soup, and on the surface, it sounded good. But, it was just too bland, and the work to make it good would’ve been too much, so I scraped that one.
However, I’m very happy with the Coconut-Oat Cookies. I made these cookies right after Christmas. The great thing about them is that you can keep the dough in the freezer and just bake up a few at a time. I baked a few to take to my mom’s house the other day. She loved them too- just her style, as they have no chocolate, and coconut is her favorite!
I’m a big fan of the toaster oven- it doesn’t take much energy and it doesn’t heat up the house. I tried these in the toaster over and they came out great- just keep an eye on them, as they burn easily.
The dough is really easy to make too, as there isn’t much mixing involved, and the melted butter makes them come together in a snap. I guess the most difficult part of these cookies (and why I didn’t post the recipe earlier) was getting the photo of them. I baked up a small batch, but they never quite made it to get their picture taken. So, I made up another small batch. The light was wrong that time, so I didn’t get the shot. After a few tries, I finally got the photo. Whew! But, I can tell you that I have definitely tested a few (maybe even many) of the cookies.
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- 1 cup all-purpose flour
- 1 cup unsweetened coconut
- 1 cup brown sugar
- 1 cup rolled oats
- ½ cup butter 1 stick, melted and cooled
- 2 tablespoon water
- ½ teaspoon baking soda
- 1 tablespoon honey or molasses
- Preheat oven to 350° F. Combine flour, coconut, sugar, and oats in a large bowl and mix well. Add to the melted butter, the water, baking soda, and honey, and mix well. Add the butter mixture to the dry ingredients and mix well.
- Use a large spoon to scoop the dough and form into a ball the size of a walnut. Place dough on an ungreased cookie sheet. Cookies may be frozen at this point and baked as needed. After they are frozen, place them in a plastic bag for storage in the freezer.
- Bake for 10-12 minutes in a 350° F oven until golden brown.
Makes 12 (3-inch) thin crisp cookies