No, this isn’t a post about the elasticty donut a lot of women sported in their hair in the eighties. It’s about a drop cookie and this drop cookie is chock-a-block full of different ingredients from all over
my pantry. There’s creamy coconut, chocolate chips, and crunchy peanuts. It almost sounds like I’m writing an ad for a chocolate bar, but this is a cookie.
Ever have one of those days where you look in the pantry and don’t really know what to make? Sometimes it happens to me too often. I’m missing a key ingredient and I really don’t want to make a trip to the store for one thing, because it won’t be just one thing I’ll pick up. So I started searching through my recipes. And because it’s February already (where did the time go?) this cookie has a touch of maple syrup for flavour. It’s basically a dump cookie. You take a whole bunch of different ingredients and blend them all into one cookie. We’re famous for taking ingredients from the people who visited us from different parts of the world. Check out my post about molasses to see just that.
Also, if you’re wary about having a cookie with peanuts because of allergies, please feel free to leave them out. Just replace the amount with more chocolate chips, or tree nuts if you’re not allergic to them. I would suggest something on the crunchy side though. It’s a great added texture.
Mix the following together in a stand mixer with a paddle attachment or with a hand mixer: oil, brown sugar, egg, milk, and maple syrup. Either will work fine for this recipe as the batter doesn’t get too stiff. Now add the oats, coconut, chocolate chips and peanuts. Then sit back and chill.
Really. The mixture needs to chill in the fridge for at least ten minutes. This way the oats will slightly absorb some of the oil and the cookies won’t spread as much. That’s my tip for the day. If you don’t want your cookies to spread, chill the batter first. Of course, you can also put the batter in muffin tins, like I did for my chocolate chip cookies, but it isn’t necessary.
Preheat your oven to 375F. While the mixture is chilling, you can mix the dry ingredients. Mix in a bowl the flour, baking soda, baking powder, and salt. Take the chilled batter out and slowly add the flour mixture until you can’t see any more flour in the batter. Using a #30 scoop transfer the batter to a parchment or Silpat lined cookie sheet. Bake for 8-10 minutes. I did mine for 9, but you know your oven best. When you take the cookie out of the oven it won’t look completely cooked. This is okay. It will still continue to cook while it sits on the pan to cool. Let to cookies cool on the pan for at least ten minutes before transferring to a wire rack to cool completely.