Coconut and Chocolate Oaties


The recipe for these cookies is from an old book Mammy got years ago as a Christmas Present – Maida Heatter’s (rhymes with eaters) Book of Great Cookies first published in 1977. I never paid much attention to the book or Maida herself but there was one recipe that got a lot of attention in our house – Chocolate Oatmeal Cripsies.  Mammy used to make these cookies so often, we all loved them. Not only because they tasted good when they were cooked but because the raw mixture was delicious we used to fight over who got to lick the spoons.  I had been to busy making new recipes from blogs or new cookbook I hadn’t made the cookies in ages. They are really easy and the best part is licking the bowl clean at the end ( I have been making a lot of bread recently where you don’t get to do this). As the cooked an amazing aroma of chocolate and coconut filled the house, a smell I will forever associate with Mammy. I love how smell can evoke memories of people. These cookies are so delicious on their own but twice as nice sandwiched with vanilla ice cream enjoy.

Coconut and Chocolaty Oaties

  • 170g of semi-sweet chocolate (I used ½ semisweet and ½ bittersweet), cut into pieces
  • 60g  sifted all-purpose flour
  • 60g of wholemeal flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 100g unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 150g of granulated sugar
  • 1 egg
  • 90g old-fashioned or quick-cooking (not instant) oatmeal
  • 100g of dessicated coconut

Adjust two racks to divide the oven into thirds and preheat to 170C. Line cookie sheets with parchment or silicone mats or dus with flour.

Melt the chocolate in the top of a small double boiler over hot water on moderate heat. Set aside to cool for a few minutes.

Meanwhile, sift together the plain flour, baking soda, and salt, add the wholemeal flour and set aside. In the small bowl of an electric mixer cream the butter. Add the vanilla and the almond extracts and the sugar, and beat until blended. Beat in the egg and the melted chocolate. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until incorporated. Mix in the oatmeal and the coconut.

To divide the dough evenly: On a long piece of wax paper, place the dough by rounded tablespoonfuls in 15- equal mounds. Roll each mound between your hands to form a ball and place the balls on the cookie sheets at least 2 to 2½ inches apart, no closer.

Press the tops of the cookies with the back of the tines of a fork to flatten them to ½-inch thickness. First press all in one direction, and then press in the opposite direction.

Bake for about 15 minutes, reversing the sheets top to bottom and front to back once to ensure even browning. When done, the cookies will feel crusty on the tops, but semisoft in the centers— they will harden as they cool.

With a wide metal spatula, transfer the cookies to racks to cool.