Coconut Oat Cookies

Ingredients:

112g Unsalted Butter

(Half a block of butter at room temperature)

100g Caster Sugar

110g Soft Brown Sugar

1 Egg

1 tsp Vanilla Extract

158g Plain Flour

1 tsp Baking Powder

1 tsp Bicarbonate of Soda

¼ tsp salt

80g Porridge Oats

90g Desiccated Coconut

What you will also need:

Mixing Bowl

Electric Whisk

Wooden Spoon

Measuring Spoons

Scales

2 Smaller Bowls

Fork

Sieve

2 Baking Trays

Baking Paper

Oven 180°C

Baking time 10-12 minutes

Method:

Mix the butter with the 2 sugars with your electric whisk until it turns pale and creamy. Use your wooden spoons to check the consistency.

In a small bowl beat your egg and vanilla extract with a fork.

Then pour that into your mixture and whisk with your electric whisk. Then use your wooden spoon again to check it's well mixed.

Once it has been mixed you can sift in all your dry ingredients - flour, baking powder, bicarbonate of soda and salt. You don't need your electric whisk no more - mix with your wooden spoon.

Add your porridge oats and coconut and mix until well combined.

Roll your dough into little balls with your hands and place them onto your lined trays.

Bake for 10-12 minutes until they have turned golden. When you take them out they will still be a bit soft just leave them to cool on the tray then transfer onto a wire rack to completely cool.

These are darker as they were on the higher rack in the oven.

Soft and chewy coconut oat cookies.
I actually halved the recipe and still ended up with 41 cookies!

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