When it comes to cookies and biscuits, you are either a fan of a crunchy or chewy biscuit. As for me? I’m a chewy kind of girl. I think there is nothing better than biting into a deliciously soft and chewy biscuit, and this is one of my all time favourite cookie recipes. It’s another Donna Hay recipe, and I’ve pretty much followed the recipe to the letter, apart from adding coconut, because we all know coconut makes everything taste better.
These Malted Oat, Coconut and Raisin Cookies don’t last long around our house. If you have more self control than me, you could actually freeze half the dough to use another time. Alas I didn’t do this, and ended up with around 36 cookies to work my way through 🙂
Malted Oat, Coconut and Raisin Cookies
- ½ cup brown sugar
- ¼ cup castor sugar
- 125 g butter - softened
- 1 egg
- ½ cup malted milk powder
- 1 ¼ cups plain flour
- ¼ teaspoons bicarbonate of soda
- ½ cup rolled oats
- ¾ cup raisins
- ½ cup desicated coconut
- Preheat oven to 160 degrees
- Place the sugars, butter and egg into a mixer bowl and beat until pale and creamy
- Add the milk powder, flour, bicarb soda, rolled oats, raisins and coconut and beat on low speed to combine
- Roll large dessert spoons of mixture into balls and place on baking trays lined with non stick paper, gently flatten balls (I made around 36).
- Bake for 18 -20 minutes or until golden
- Allow to cool on wire racks
This is also a great recipe to make with a little helper, my big boy loves to get involved with the measuring, sifting and stirring. His favourite job without a doubt is helping to crack the eggs, however I think we may need to wait until he is a bit older before he is allowed to do it by himself!