Oatmeal Coconut Fruit Nut Cookies
Oatmeal Coconut Fruit Nut Cookies
Make: 21-22 cookies
Ingredients:
150g plain flour
½ tsp baking soda
½ tsp salt
125g unsalted butter
80g light brown sugar
30g castor sugar
1 large egg (about 60g with shell – at room temperature)
¼ tsp vanilla extract
100g rolled oats (I used baby oats)
100g dried cranberries
120g roasted macadamia nuts
30g desiccated coconutsMethods:
- Rehydrate dried cranberries – put in a plastic bag, pour water inside and immediately pour it out retaining some. Leave at room temperature for at least 2-3 hours or overnight. Before using, remove cranberries from the bag and pat dry with kitchen towel.
- Roast macadamia nuts in a preheated oven at 170°C for 10 minutes. Use a wooden spatula to stir them once after 5 minutes. Remove from the oven. Set aside to cool. Cut the roasted nuts into halves.
- In a mixing bowl, whisk together plain flour and baking soda, and then sieve. Add salt and mix well. Set aside.
- Let the butter turn soft at room temperature. Transfer softened butter to a separate mixing bowl. Use an electrical mixer to beat the butter with medium speed until smooth and creamy. Add in two types of sugars, and mix until pale, light and fluffy.
- Add egg and beat until well combined. Add vanilla extract to combine.
- Add flour mixture, in 2 to 3 batches, to the creamed mixture. Use a plastic scraper or rubber spatula to combine by using a mix of “cutting”, “pressing” and “scraping” actions until no traces of flour. Do not stir the mixture in a circular direction.
- Stir in, one at a time, desiccated coconuts, oats, cranberries and macadamia nuts. Mix until well incorporated.
- Preheat oven to 170°C. Line two baking sheets with parchment paper.
- For each cookie, measure 2 heaping tablespoons and drop the batter onto the baking sheet and flatten slightly. The cookies should be 2 inches apart. Repeat the step until all the cookie dough is used up.
- Bake at 170°C for 12 minutes, rotating the baking sheet and continue to bake at 160°C for another 3 minutes or until the edges are light golden brown but the tops look a little under-cooked. After that, let them sit in the hot oven (with power off) for a further 2-3 minutes.
- Remove from the oven and let the cookies cool a few minutes on the baking sheet. Then transfer to wire rack to cool completely before storing in an air tight container.
Notes:
- Brown sugar makes the cookies softer and chewier while white sugar makes the cookies crispier and crunchier. They are interchangeable and can be adjustable according to personal liking.
- If your oven has no top and bottom heat, put the baking sheet at the lowest rack.
- The baking time and oven temperatures vary depending on the types of oven you use, and the size and thickness of the cookies.
- These cookies are stored well in air tight container for 4-5 days at room temperature.
- For variety, you can try other combinations of fruits (apricots, raisins, dates and cherries) and nuts (pecan, walnuts, pistachios and hazelnuts) that you fancy. It’s best to lightly roast the raw nuts before adding them to the cookie dough as this will help to bring out their nutty aroma. For nut allergy sufferers, you can leave the nuts out and substitute with dried fruits. The recipe works just as well.
such a great combination! i myself will delifintely love this, but not sure about my kids, dun think they will chew on those visible dried fruits and nuts
perhaps i need to replace that with choco chips and cheese
as for the coconut, it’s invisible so not an issue 🙂
Alice: Choco chips and cheese – a sweet and savoury combination sounds interesting to me! If you want to make the nuts and fruits not so visible, you may consider chopping them finely. Regardless of which combi you choose, happy trying!! 😉
Hi, thank you for your delicious looking cookies. Are your cookie, the chewy or crispy type? Can I leave out the rolled oats? If yes, do I need to replace it with something else?
Karin: My cookies are soft and chewy because I use a mix of brown and white sugar. For oat substitution, you may refer to this link – http://www.livestrong.com/article/555394-non-gluten-substitute-for-oats-in-oatmeal-cookies/. 😉
Very tempting and irresistible cookies,feel like munching some.
Priya: Oh yeah, that’s what my hubby said. 😉
Wow! I agreed with your hubby! By looking at the pics I can tell it is surely taste good! I am going to bookmark this for my Xmas baking! Thanks mate! 🙂
Alice: You’re right! That’s a great Christmas gift!! 🙂
Looks good and makes such a great snack!
LCOM: Thanks!! 😉
This looks like it would be crunchy from the nuts and chewy at the same time. A lovely combination!
Wokandspoon: Yup, you said it all. 🙂
Who would not like these lovely, healthy cookies!
TasteHongKong: Haha!! You’re absolutely correct! 😉
Hehehee, these cookies have pretty much EVERYTHING I wish for. Nice! (^^)v I love your mini sizes too. My kids sometimes leave some cookies after they choose the biggest ones, so I’m in favor of these sizes. 🙂 Your photos are amazing as always!!
Nami: Thanks for your sweet comments!! 😉
hi there,
i would like to find out if the butter can be replaced with a vegetable oil?
thanks much!
ct: I’m afraid you can’t for this recipe as you can’t cream the vegetable oil. 😉
Made this cookie a few times with different types of sugar. I still prefer the 1st time when I used black sugar (黑糖） instead of the brown sugar ( 红糖）. Brown sugar is too sweet for my liking. Just baked some for my kindergarten son to bring to school for Thanksgiving day. Thank GOD for all that we have!!
Lynn: Thanks for your kind feedback. I’m not very sure about ingredients in Chinese term. As what I understand, brown sugar can be divided into light brown sugar and dark brown sugar. Based on my baking book 红糖 = 黑糖. Maybe you can read this article and enlighten me further – http://ebake.dyn.dhs.org/Basics/DBQryDesc.asp?Name=%B6%C2%BF%7D%A1%5D%AC%F5%BF%7D%A1%5E. 😉
They look yummy and healthy 🙂 My girl doesn’t like dried fruits or nuts, I will try cutting them into smaller pieces :p
Baking Scientist: Yes, feel free to explore more options. Happy trying! 😉
Hi,
Where can i get desiccated coconuts? Will store like phoon huat have it?
Thank You
Kary: I bought mine from NUTC Fair Price. (In case you wonder, this is what I use – https://food-4tots.com/ingredients/8/). Phoon Huat is another good place. 😉
Wowww… Love the preparation and presentation.. LOVE IT 😀
Hari Chandana: Do give it a try! 🙂
hi, i made my cookies with combi of white and brown sugar and it turned out chewy or cakey. but my hubby like crispy type more, so can i replace tje brown sugar with white one for he same amt? thanks for ur recipe!
May: It’s my pleasure to share. Yes, you can make the substitution. 😉
Thanks. I am a novice and I find that I can always trust your recipes. Tried quite a few and almost 90% success. Always receive compliments, makes me feel so happy. Now I like baking so much and my hubby is asking me what new things i am going to try out weekly 😛 Thanks again!
May: I feel so glad that my recipes work for you and your hubby loves your baking. You must be a talented person! 😉
Sorry may i know if i can use those kind of instant oat like Quaker brand?
May: Preferably not instant Quaker oat as they are too soft. Please also note that processed oats may contain sugar, salt and other flavouring added to them. 😉
Hi , I just tried these gorgeous looking cookies. Added few chocolate chunks too! Exactly followed the recipe but they turned out to be CAKEY ! 🙁 What could be the reason ?
Sana: Do you mean “chewier”? As mentioned in my post, these cookies are soft and chewier as the recipe calls for brown sugar. Hence, you would not get crisp cookies. Maybe you can try to substitute with white sugar for a more crisp and crunchy texture. 🙂