Jumbo oat cookies
Chunky oat and coconut cookies with an oat crust. Makes 50
Big, crunchy cookies made with jumbo porridge oats and desiccated coconut, then rolled in more oats and coconut before baking. Wholesome and filling, perfect for lunchboxes.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 17
Ingredients
For the topping
Method
0/6 doneStep 1: Heat the oven to 350°F (325°F fan) and line baking trays.
Step 2: Beat the 9 oz butter and 5 ½ oz sugar until light and fluffy.
Step 3: Add the 9 oz self-raising flour, 4 ½ oz jumbo porridge oats, 3 ½ oz desiccated coconut and 1 tsp bicarbonate of soda and mix gently with a wooden spoon.
Step 4: Add a little ¼ cup milk if needed and knead into a soft dough. Make 50 balls.
Step 5: Mix the 2 ⅛ oz jumbo porridge oats and 1 oz desiccated coconut. Roll the balls in the mixture and arrange them on the trays, pressing them flat.
Step 6: Bake for 12–15 minutes until light brown. Cool on the trays.
15 min
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 4 g
- Carbs
- 29 g
- Fat
- 18 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does jumbo oat cookies take?
- About 40 minutes in total: 25 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 17 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of sugar?
- Caster sugar, same amount.
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