Updated: May 7
These cookies are so lush. The amount of butter in them gives them a beautiful cripsy base, while the oats and coconut give great texture. And chocolate, well, because I can't do without, frankly! Take the extra step of using the cookie cutter/glass at the end to give them the uniform, perfect look.
Makes 18-20 250g butter, at room temperature 1/3 cup condensed milk (or 1 egg) 3/4 cup raw sugar 1 tsp baking powder 1/2 cup desiccated coconut 1 1/2 cups steel cut oats 1 cup plain flour 200g dark chocolate, chopped (or 200g raisins) Preheat oven to 180°C. In a large bowl or bowl of your stand mixer, use electric beaters to cream together butter, condensed milk and sugar. Add remaining ingredients to bowl and stir together thoroughly. Cover with cling film and place in the fridge for 30 minutes. Dollop heaped tablespoons of mixture onto a lined oven tray, these will spread quite a bit so make sure to leave about 5cm between each cookie. Bake for about 14 minutes, until golden around the edges. Using a round a cookie cutter or a cup, gently place over each cookie and make a circle motion to shape the cookies into the perfect circle. It is essential to let these cookies set to get the best of their texture and prevent them falling apart while eating. Leave them at least 20 minutes before digging in.