Whenever my daughter and I have some time together we turn to the kitchen. Cooking helps the two of us slow down and enjoy some time together. She is a great taste tester. Looking me straight in the eye she will tell me if something is yucky and loves to experiment with new flavours. Last night while we were waiting for dinner to cook she asked to make some cookies.
Wait a minute though, I didn’t have any brown sugar.
This seemed like an opportunity to find out what happens when you make cookies without brown sugar. So in went some white sugar, a splash of molasses and the rest of the ingredients. Hanna picked oatmeal, chocolate and coconut to throw in at the end and after 14 minutes in the oven we ended up with some delicious, soft cookies. The texture is definitely different than when you use brown sugar. Instead of a chewy cookie, you will end up with a soft, cake like texture.
Chocolate Coconut Oatmeal Cookies
Yield: 30 cookies
1 cup of margarine
1 cup of white sugar
1 tablespoon of molasses
1 tablespoon of vanilla
2 cups of whole wheat or spelt flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1 cup of large flake oatmeal
1 cup of chocolate chips
1/2 cup of unsweetened flaked coconut
Preheat your oven to 350F. Using a mixer, cream the margarine until soft and add in the sugar and molasses. Crack in the eggs and a splash of vanilla, mixing well. Toss in the flour, baking powder, baking soda and salt, mixing until just combined. Lastly add the oatmeal, chocolate chips and coconut, giving one last stir to incorporate the ingredients.
Place large tablespoons of the dough on a prepared cookie sheet, an inch or so apart. Bake for 14 minutes until golden brown.