Evening tea with a few cookies is a ritual of mine. If I’ve just a cup of tea without any cookies, it doesn’t feel quite right. I think I picked up that habit during my PG days in Bangalore. I wasn’t a big fan of the food they served in college canteen and my only option was a small cup of Nescafe with a packet of Parle-G biscuits.
It’s been sometime I’ve baked cookies at home. I keep searching for Cookie recipes and often I end up with Chocolate Chip Cookies. Recently I bought Coconut Oats Cookies and we both liked it. I started looking out for Oats Coconut cookies and this is the result.
What I liked most about these cookies is the combination of Oats and Coconut with a hint of Cardamom. I’m not sure whether it’s the coconut or the cardamom or the Cashew, the cookie kinda tasted Indian to me in flavours :)
Hope you will also enjoy this recipe..
Here is the recipe..
Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined;Add egg, coconut and crushed cardamom. Beat until well incorporated…
In a separate bowl, combine flour, quick oats, salt and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form…
Add coconut and chopped cashews. Mix until incorporated…
Spoon 1.5 tablespoons of dough onto a lined baking sheet for each cookie. Bake for 15-18 minutes until cookies start to turn light brown…
Recipe adapted from here
- Unsalted butter - ½ cup, 113 gms @ room temp
- Sugar - ¼ cup
- Brown sugar - ½ cup
- Egg - 1 large
- Cardamom - 3 pods
- Plain flour - 1¼ cup (refer notes)
- Salt - ½ tsp
- Baking soda - ½ tsp
- Oats - ¾ cup (I used quick cooking oats)
- Coconut - ½ cup, packed
- Chopped cashew nuts - ¾ cup
- Preheat oven to 180 C, 10 mins before baking.
- Discard the skin of cardamom and crush the pods to a fine powder using mortar and pestle or in a mixie. If using mixie, add a tsp of sugar while grinding it.
- Combine softened butter with brown sugar and granulated sugar. Beat on medium speed until well combined; 2-3 minutes.
- Add egg, coconut and crushed cardamom. Beat until well incorporated.
- In a separate bowl, combine flour, quick oats, salt and baking soda. Stir to combine and slowly add into batter, mixing on low speed until dough starts to form.
- Add coconut and chopped cashews. Mix until incorporated. If the dough appears to be too dry or tight add a tbsp of milk and stir well.
- Spoon 1.5 tablespoons of dough onto a lined baking sheet for each cookie. Bake for 15-18 minutes until cookies start to turn light brown. Remove from oven and allow to cool for 10-15 minutes before moving onto a wire rack to cool.
The cookies can be stored at room temp in an airtight container for a week. I used fresh grated coconut for this recipe, If using frozen coconut, thaw and use.