Gluten free(ish)? Healthy Oats? Coconut?!
If, for whatever reason, some of these things appeal to you, you’re in luck. This week, I’ve been experimenting with using Wales’ earliest grain to make our latest treat: Craggy Oat Cookies
This recipe is a trial of Momofuku Milk Bar’s Oatmeal Cookies by Christina Tosi.
Ingredient lists and measurements are given below.
Prepare the dough
Cream the sugar and butter with an electric whisk until light and fluffy (~ 3 mins)
- 7.5oz / 215g butter
- 4.5oz / 130g white granulate sugar
- 4.8oz / 135g light brown sugar
Beat in the eggs and vanilla until the mixture is homogeneous, becoming even lighter. ( ~ 3 mins)
- 2 large eggs
- 2 tsp / 8g vanilla extract
Mix in the dry ingredients with a spatula/spoon until the flour’s almost disappeared ( < 1 min).
- 7oz / 200g oats
- 5.8oz / 165g plain flour
- 1.6 oz / 45g dessicated coconut
- 1 tsp / 5g sodiwm bicarbonate
- 1 1/4 tsp / 6.25g sea salt (or 1tsp table salt)
- 1 1/4 tsp / 3g cinamon
With the dough ready, you can either bake the dough now or cover with cling film to rest in the fridge until needed (this will help further develop the dough’s flavour).
When ready to bake.
Preheat oven to 180°C (160°C fan).
Line a baking sheet with baking paper.
Spoon the cookie dough into rough balls (whatever size you like)
Roll the dough balls in icing sugar and space them out on the baking sheet.
See Appendix 1 for details on this process.
(If baking straight after mixing) Chill the cookies in the fridge to cool the surface ( 15 mins )
This will prevent the cookies from spreading too much during baking.
Transfer the cookies to the oven and bake on 180°C ( 8 – 10 munud )
The cookies will be ready once the edges are golden and middle is just set.
Remove from the oven and let the oat cookies cool ( 2 mins ) before transferring to a wire rack to cool completely
You can eat oat cookies straight away, but I would suggest at least giving them the chance to cool down. Otherwise you’re eating warm cooking dough which, as tasty as it can be, somewhat defeats the object of baking.
More stuff
If you’ve enjoyed these and fancy delving deeper into the sorcery that is cookie dough, check out our Ultimate Cookie Dough for an in depth, basic cookie dough recipe that you can keep as you lifetime go-to cookie dough recipe. I promise it won’t disappoint.
Appendix
Don’t be shy when it comes to dusting the cookie dough balls with the icing sugar before baking. You really need to cake them in sugar to get the full effect from the sugar and get that striking cragginess that we want. Below is a side by side comparison of lightly dusted dough (where you can still see the dough through the sugar) and heavily dusted dough (when they look like props from an 80s Wall Street bio-pic)
