May 28, 2006

Stealth Cookie


It doesn't look like it's made with stoneground whole wheat flour. It doesn't look as though it was made with canola oil instead of butter. It certainly doesn't look low in fat. For the unswervingly chocolate-oriented, it may not even look all that delicious but, really, it is all of these things. This is the revised Oatmeal Coconut Cookie of my childhood. It has come a long way since the lumpy, dark-bottomed, dense-but-tasty little nuggets that represented the most commonly baked cookie of my childhood.

Occasionally, it would be studded with raisins or chocolate chips - perhaps even carob chips - but it is completely able to stand on its own, unadorned and golden. The coconut flavour is subtle but distinct, but if you wanted a more vigorous coconut flavour, you could use coconut extract, I suppose. I'm contemplating making them with rum extract, myself. Who could refuse a Malibu flavoured cookie?

The original recipe did in fact use whole wheat flour and canola oil, but I have tinkered with the proportions and technique to yield a leaner, crisper, flatter cookie. The proportions of rolled oats and flour are equal, making it almost a granola-bar of a cookie - very oaty, and the perfect thing to snack upon mid-morning or mid-afternoon, with a cup of hot tea or coffee, as you wish.

6 comments:

Sara said...

they sound terrific!

Lera said...

This looks gorgeous...:)

Dawna said...

Thanks, ladies! They are far more dangerous than they appear - it's easy to eat too many of them!

Randi said...

It looks like a hobnob. I love those!!

PatL said...

thanks for posting it, dawna. i've been feeling deprived, eating my Nabisco 100-calorie cookie portions while The Huz downs a giant bowl of ice cream and chocolate sauce. Maybe these will make me feel not so ... unlucky. Deprived. Pouty. :o)

Michele said...

I'm going to make these for my dad for Father's day, he loves oatmeal cookies! Thanks for sharing the recipe :)