Justin often cooks porridge with added coconut and sultanas for breakfast. He thought it would be a great idea to use the same ingredients to make coconut sultana oat cookies.
The number of cookies my recipe yields really depends on the size of your dough balls. Mine were somewhere between the size of a large marble and a ping-pong ball.
I made 16, largish cookies; don’t forget to give each ball lots of space away from its neighbours, they spread quite a bit during the cooking process.
They turned out beautifully – they looked delicious, smelled delicious and – you guessed it – tasted delicious!
Just the right amount of sweetness and crunch, the addition of the small amount of medium oats gave a lovely bite to the consistency.
Click here or on the image below to save my coconut sultana oat cookies recipe to Pinterest
Coconut sultana oat cookies
Ingredients
- 135 g/4¾oz butter softened
- 125 g/4½oz sugar
- 1 tsp vanilla extract
- 1 medium egg
- 125 g/4½oz plain flour
- ½ tsp bicarbonate of soda
- 25 g/¾oz medium oats
- 35 g/1¼oz sultanas
- 25 g/¾oz desiccated coconut
Instructions
- Preheat your oven to 175ºC/350ºF/Gas mark 4
- Grease & line a large baking sheet
- In a large mixing bowl cream the butter and sugar until light and fluffy
- Add the vanilla extract and egg to the mixture and combine well
- Sift the flour and bicarbonate of soda into the mixture, add the medium oats and fold in using a flexible spatula
- Add the sultanas and desiccated coconut and fold in until well mixed
- Form spoonfuls of the cookie dough into balls in the palms of your hands and place them well apart on the lined baking sheet. Press the tops of them down ever so slightly
- Put the tray into the centre of your oven and cook for 10-12 minutes until the cookies are a golden brown
- Remove from the oven, leaving the cookies on the tray for a couple of minutes. Transfer the cookies on to a wire rack to cool completely
- Follow stages until all the cookie dough has been used
They can be stored in an airtight container for up to 5 days
