Whether its because its cold and rainy, you’re feeling unwell, or you’re just having a bad
week, a bit of love and some familiar comfort food can make you feel a little better.
Do you believe that your mood influences the food you cook? Because during this particular week, a batch of pastry cream I made turned green (yeah, I don’t even know), a vanilla slice I made at culinary school collapsed, I smashed a bottle of Marsala we use for the zabaglione cupcake at work and it went EVERYWHERE (like, even under the cupboard), and a chocolate tart I baked just wouldn’t set no matter how long I left it in the oven.
Oats are comforting too, right? And nutritious! So in they went into my fat, chocolate chunk, comfort cookies.
CHUNKY CHOCOLATE OAT COOKIES
Adapted from How Sweet It Is.
110g unsalted butter (1/2 cup, 1 stick)
1/2 cup sugar
1/2 cup brown sugar, loosely packed
1 tsp vanilla essence
1 cup plain flour
1/4 cup dessicated coconut
3/4 cup rolled oats
1/2 tsp salt
1/2 tsp baking powder
1 cup chocolate chunks
Preheat the oven to 180 C (350 F) and line 2 trays with baking paper.
Brown your butter. Put it in a saucepan over a medium-low heat. Stir continuously until the butter is bubbly and frothy on top and there are brown speckles at the bottom of the pan. Remove the butter from the heat and pour into a large mixing bowl.
Add both sugars, and whisk well to combine. Whisk in the egg and vanilla.
Add the flour, coconut, oats, salt and baking powder and stir until incorporated. Mix in the chocolate chips.
Scoop large tablespoons of dough onto the baking trays, allowing room for spreading.
Bake for about 10 minutes, until golden around the edges. Makes 16 cookies.