Let the cookies begin!
By this stage in the Christmas season I would normally have 5 or 6 different cookies in pretty tin containers lined with wax paper. They would be in the freezer ready for a visitor at a moments notice. I could pull a Martha with a plate of impressive cookies and a cappuccino with Bailey’s in 5 minutes flat.
This year we have no drop in visitors. It’s to freakin hot for a cappuccino and a small bottle of Bailey’s is $60. Not so Tis the season I’m afraid.
but I will still make cookies dammit!
just one little batch at a time
Or maybe I’ll just get Jojo to do it while I read food blogs and wonder what the hell I’m gonna do with the 21 boxes being delivered here tomorrow.
Coconut Peanut butter Chocolate Oat Cookies
1/2 cup coconut oil
1/2 cup peanut butter
1 cup brown sugar
1/2 cup white sugar
1/2 tsp coconut extract
2 cups whole wheat flour
1/2 cup dried milk powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
3 cups oats
1 1/2 cup 70% dark chocolate
In a large bowl combine coconut oil, peanut butter and sugars. Blend with a mixer until creamy. Add eggs and coconut extract, blend again. Add flour, dried milk, baking soda and powder, salt and oats. Stir until well combined. Add coconut and chocolate and stir just until mixed. The cookie dough will be thick.
Roll into balls and place on a parchment lined cookie sheet (they spread very little). Flatten only slightly with dampened hands and bake in a 350 degree oven until lightly brown. Shorter cooking times will make for a softer cookie, longer cooking gives you a crunchier cookie.
When you remove these from the oven be sure to let them cool on a rack before storing.
These freeze well.
If you don’t eat them right away that is
What are your favorite christmas cookies?