What does one call a cookie with elements of a scone? A scookie? A cookone?
For those wayward interneters looking for Snookie, I’m sorry.
No Jersey here, just baked goods.
Sunday afternoon, after a great run, a good lunch at my beloved Findlay market and a hot shower; it was time to get my cozy on with some baking.
I wanted to make something a leetle on the healthful side so I could justify eating 14 of them; I have my standards. What I came up with was a dense cookie of coconut, almonds, dark chocolate and oatmeal. It’s not too sweet; and a bit crumbly. It’s a cookie that wants to be a scone or its a scone that’s trying too hard to be a cookie. Either way, its fantastic with coffee or tea and completely allowable as a breakfast food (it has oatmeal!)
Coconut Almond Scookie/Cookones
1 stick unsalted butter
1/2 c. sugar
1 tsp vanilla
2 c. quick oats
3/4 c. WW pastry flour
1 tsp baking soda
1/2 tsp baking powder
3 tbs half & half
1/2 c. shaved unsweetened coconut
1/2 c. dark chocolate bits
1/4 c. silvered or chopped almonds, unsalted
1/2 tsp Sea Salt
Pre-heat oven to 350.
In a large bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in vanilla.
In a separate bowl, whisk together oats, flour, baking soda and baking powder. Once thoroughly combined, slowly add to wet ingredients. Batter will be VERY stiff, add half and half here to moisten. Stir in coconut, chocolate and almonds. Add sea salt – I like to add the sea salt at the end to give the batter a hint of salty to the sweet; but if that’s not your thing, simply add it to the dry ingredients and blend well- Roll batter into 1 inch balls and bake on an ungreased silpat or cookie sheet about 1 inch apart. Batter will not spread much, so you’ll want to roll them into a ball first. Bake for 9-10 minutes, these should be very lightly golden. Makes 4 dozen.