It’s been awhile since I tried to do a drop cookie recipe from the Culinary Arts Institute Encyclopedic Cookbook. The last cookie recipe I tried didn’t turn out well no matter how hard I tried to make it work so I decided to take a break. Fortunately, this recipe, Coconut Oat Drops, was delicious.
It’s a lot like Scottish Fancies, gluten free and better tasting flat than as a drop cookie. It’s a very chewy cookie, like a granola bar. Also, because it contains honey, it’s a much more “touchy” cookie so it must be cooked at a lower temperature than what the book says or it will burn.
And that is why I need to keep doing these. Because these cookie recipes are so poorly written, probably untested and many taste the same though they use slightly different ingredients, I learn so much about drop cookies. Obviously I want to make delicious cookies but if that doesn’t happen, at least I learn something.
The yield is only 24 cookies so doubling the recipe might not be a bad idea.
I also said the nuts were optional because almost every cookie recipe in this section has nuts in it and it just seems to me like a generic add-on.
Special Equipment – hand mixer
Yield – 24 cookies
1) 1 egg beaten
2) 1/2 cup sugar
3) 1 teaspoon melted/softened butter
4) 1/2 teaspoon vanilla extract
5) 1/2 cup rolled oats
6) 1/2 cup coconut flakes
7) 1/4 teaspoon salt
8) 1 tablespoon honey
9) 1/2 cup chopped nuts (optional)
Preparation and Baking
1) Turn the oven to 325 degrees.
2) Using a hand mixer, beat the egg.
3) Add the sugar gradually, a little bit at a time.
4) Then add the butter, it just has to be softened if you’re using a hand mixer; but it should be melted if you’re just using a spoon.
5) Add the vanilla extract.
6) Add the salt.
7) Add the honey
At this point, I suggest going back to using a spoon. That’s what I did.
8) Add the oatmeal.
9) Add the coconut flakes.
10) Drop by teaspoons then flatten with the back of the spoon.
11) Bake for 10-12 minutes.