This weekends’s recipe is truly a delight. You MUST make it.
My son and his girlfriend have just returned from a wonderful holiday in New York (he wants to live there now) and although they were told NOT to bring me a gift, they did.
My gift? The Magnolia Bakery Cookbook. They went to the shop and bought me the book. How thrilled was I? Very.
As you can imagine, I have a lot of recipe books, but this is a very special book and I am so looking forward to baking lots of their recipes.
So in honour of my birthday yesterday and ready for a little tea party with my lovely family, I selected a recipe from the book, one that I had all the ingredients for without going shopping. I am hoping that you too will have all the ingredients ready to be a domestic goddess (god) this weekend.
This is the Daisy version of the recipe – adapted from American cups into ounces and using English equivalent ingredients, whilst staying mainly true to the Magnolia recipe. It works beautifully and the cookies were greeted with lots of ooooohs and aaaaahs, which in my house, is always good news.
Coconut Oatmeal Drop Cookies
Ingredients:
8 ounces self raising flour
1 teaspoon baking powder
1 teaspoon cinnamon
8 ounces soft butter
5 ounces soft brown sugar
3 ounces caster sugar
1 egg
1 teaspoon vanilla extract
4 ounces porridge oats
3 ounces coconut
OPTIONAL DAISY EXTRA – pecans or walnuts
Makes three and a half dozen – oh yes, lots of cookies.
Method:
Preheat oven to 150 C, gas 3. No greasing required but place a piece of non stick baking paper on several baking trays.
In a large bowl, beat the butter with the two sugars until creamy – I used my hand held electric whisk.
Add the egg and vanilla and beat well again.
Place all the other ingredients into the bowl and mix thoroughly – I continued with my electric whisk (lazy)
Now roll into balls, the size of a small walnut and place 12 on each tray … you need to allow room for them to expand.
I filled 2 trays first, ie 24 and then cooked another 2 trays afterwards. The mixture will be fine left in the bowl, even till the next day if you fancy freshly baked cookies on Sunday too.
The next bit is not in the Magnolia recipe, but is a little Daisy extra.
Push a pecan half into each cookie, or a walnut half if you prefer, or no nuts at all.
Place the first two trays, ie 24 cookies, in the oven and bake for 12 minutes, until very lightly golden.
Leave the cookies on the baking sheet for a couple of minutes and then place them on a cooling tray and repeat the rolling and baking process with the rest of the mixture.
Eat them, enjoy them and cram them into a biscuit tin ready for every cup of tea and coffee this wet weekend.
There aren’t many of mine left, but then there were a lot of us for birthday tea (that’s my excuse anyway)
Happy weekend, I will be back on Monday but will be writing the Daisy Journal in heaven – The Isles of Scilly, Daisy Cupcakes x
These look scrummy! Enjoy a well deserved rest in your special place x