Coco Oatmeal Almond Choco Chip Cookies

It has been awhile since I’ve posted a recipe. Baking here is a challenge. It’s hard to stay around a warm kitchen in this weather with even the AC on. The warm temperature means you have only a certain amount of time to work with butter before it gets way too soft. To find baking ingredients in HCMC is like a treasure hunt. Yesterday’s challenge was an army of greedy ants that smelled the scents of sugar, vanilla, and coconut ready to grab granules of sugar off the dining table. Then there were the ants that were trying to get to the cookies while I was trying to get them to cool.

Despite these hurdles, I made a batch of cookies to make a dent out of a year’s supply of oats and almonds granola. I’m pretty sure we’ll be stocking up on other granola varieties when we go back to the US and Canada in August for a visit. These cookies are chewy and buttery with subtle hints of coconut and bursts of chocolate throughout.

Coco Oatmeal Almond Choco Chip Cookies

1 cup of all purpose flour
¼ cup of cake flour
½ cup of white sugar
½ cup of butter
1 egg
½ cup of brown sugar
1 tsp of baking powder
1 tsp of baking soda
1 tsp of vanilla
½ tsp of salt
1/8 tsp of nutmeg
1 cup of oats and almonds granola
¾ cup of dessicated coconut
¾ cup of chocolate chips

Preheat oven to 350. Cream together butter and sugars. Stir in egg and vanilla until fully incorporated. Sift together flours, baking soda, baking powder, and nutmeg. Stir in the dessicated coconut and granola to the dry ingredients Add dry ingredients to the liquid ingredients. Slowly mix the ingredients together until combined. Finally stir in the chocolate chips. Place cookie dough balls two inches apart on baking sheet. Bake for 12 minutes rotating the baking sheet halfway. Baking time may vary depending on how you like your cookie!

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