Chef Mik's Oatmeal Cookies

The Scotts are famous for their love of oatmeal to be sure and this tradition can be traced as far back as the days after Rome had taken England then tried to take Scotland. However it wasn’t until the late 1800’s that oatmeal worked its way into more of the confectionary world including cookies. Now a days there are countless variations of oatmeal cookies. Many of these cookies employ different baking methods. Examples include ice box cookies which refer to the dough being molded and chilled before baking. Sandwich cookies are another method which is great, try taking two oatmeal cookies and stuffing them with ice cream in the middle, yum! Those examples aside once again I will be using a method known as a drop cookie. This method makes it simple to work with and cuts down the overall time before you have your finished product. This one also has the addition of coconut and in my humble opinion is a great cookie! Very simple to make, stores up to a week at room temp, or 6 months in the freezer.

Shopping List

Butter

Baker’s sugar

Dark brown sugar

Eggs

Vanilla (extract, purée or bean)

Pastry Flour

Oat meal

Shredded coconut

My Mad Method

Start off by creaming together 100 g white baker’s sugar, 100 g dark brown sugar, and 120 g unsalted butter

Add 1 egg, 1 egg yoke, and 1 tsp vanilla puree

I am using vanilla bean as apposed to puree or extract

Add 150 g unbleached white flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher or sea salt

I sift the first 3 together and then add the salt

Add 100 g rolled oats (oat meal), and 150 g shredded coconut (sweetened)

Form into equal sized balls on a sheet pan coved with lightly greased parchment paper, bake in a 175c preheated oven for 12 to 15 minutes or until a good even color had formed, and cool on a wire wrack

Fresh out of the oven ready to serve!