Cooking
Page 214 in the old book / page 240 in the new book
Light and crunchy with lots of texture from rolled oats and coconut and a deep dark chocolate flavor - can't complain about that! I expect these cookies would keep very well and despite the fact that they shatter into tasty bits in your mouth, they seem relatively sturdy too. Definitely one to remember next time you're thinking about mailing cookies to someone special.
For some reason lately I've been in a dither over what kind of coconut to use. In years past I've always relied upon either Baker's or the store brand of shredded coconut and never thought twice about it. But these days I do most of my shopping at Whole Foods and neither type is available there. That together with my sense that the product I've always used has been getting sweeter and stickier over the years has led me to seek out an alternative. I'm confused about the kinds of coconut too and suspect there are some alternatives that either are not available to me or I haven't stumbled upon yet. For these cookies I used Bob's Red Mill Medium Shredded Coconut, which is a dried, unsweetened coconut. I rehydrated it in warm water, then put it in a paper towel and blotted out the excess moisture, and then measured it. I've also used frozen (the one I was able to find was sweetened, but presumably less so than Baker's), and I've used the "coconut powder" available in Indian grocery stores, but can't remember for what. I'd be curious to hear what types of coconut you use and any tips you may have about swapping one kind for another.
OK, back to the cookies. They use semisweet chocolate, which give them a surprisingly dark color and taste. They're very easy to mix and shaping is just like a peanut butter cookie: roll a blob of dough into a ball and then press a fork in two directions to flatten the cookie slightly. They spread during baking, so though they're shaped like peanut butter cookies, they don't look like them.
Here's the panel...
Laura: "Tasty, crunchy, and deliciously chocolaty. A little bit drier than I like my oatmeal cookies to be... but still very yummy! Rating - 3.5"
Denny: "Very good. Crunchy and chocolaty with lots of texture. Better than you'd think just by looking at the name. Rating - 4.0"
Drucie: "You can't go wrong with chocolate! These cookies were nice and crispy. The oatmeal and the coconut gave the cookie a nice texture. And best of all - no nuts in these cookies! Rating - 4.5"
Overall rating by the panel - 4.0
Next week - Chocolate and Peanut-Butter Crescents
Nutrition Facts
- Mondays With Maida - Coconut Pennies
Page 224 in the old book / page 251 in the new book Time for another chapter in the continuing saga of Cathy's coconut adventures... As you may recall from last week, the cookies billed as "semisoft" turned out very crunchy. Well, this week the...
- Mondays With Maida - Whole Wheat Peanut Butter Cookies
Page 143 in the old book / page 177 in the new book Another plain, but very good cookie. The twist here is that raw sugar is used, which contributes to the crunchy, crumbly texture of the cookies. I used a natural style peanut butter again for these...
- Mondays With Maida - Black-and-white Coconut Slices
Page 126 in the old book / page 164 in the new book Zarah is here! Zarah is here! Actually, I should say, Zarah and Martin are here! And I'm enjoying their company way too much to sit here writing about cookies, so this will be short but sweet......
- Mondays With Maida - Polish Wedding Cakes
Page 118 in the old book / page 155 in the new book Polish Wedding Cakes, which apparently also go by the name Mazurka, are sweet, crunchy cookies with a tangy apricot filling. The cookie alone has lots going for it - it is crumbly, buttery, loaded with...
- Mondays With Maida - Oatmeal Molasses Cookies
Page 64 in the old book / page 92 in the new book I think I'm feeling a little let down by the oatmeal drop cookies in this book. Not one of them fits my idea of the perfect oatmeal cookie... thick, loaded with raisins (sorry Suzanne!), crunchy outside,...
Cooking
Mondays with Maida - Chocolate Oatmeal Crispies
Page 214 in the old book / page 240 in the new book
Light and crunchy with lots of texture from rolled oats and coconut and a deep dark chocolate flavor - can't complain about that! I expect these cookies would keep very well and despite the fact that they shatter into tasty bits in your mouth, they seem relatively sturdy too. Definitely one to remember next time you're thinking about mailing cookies to someone special.
For some reason lately I've been in a dither over what kind of coconut to use. In years past I've always relied upon either Baker's or the store brand of shredded coconut and never thought twice about it. But these days I do most of my shopping at Whole Foods and neither type is available there. That together with my sense that the product I've always used has been getting sweeter and stickier over the years has led me to seek out an alternative. I'm confused about the kinds of coconut too and suspect there are some alternatives that either are not available to me or I haven't stumbled upon yet. For these cookies I used Bob's Red Mill Medium Shredded Coconut, which is a dried, unsweetened coconut. I rehydrated it in warm water, then put it in a paper towel and blotted out the excess moisture, and then measured it. I've also used frozen (the one I was able to find was sweetened, but presumably less so than Baker's), and I've used the "coconut powder" available in Indian grocery stores, but can't remember for what. I'd be curious to hear what types of coconut you use and any tips you may have about swapping one kind for another.
OK, back to the cookies. They use semisweet chocolate, which give them a surprisingly dark color and taste. They're very easy to mix and shaping is just like a peanut butter cookie: roll a blob of dough into a ball and then press a fork in two directions to flatten the cookie slightly. They spread during baking, so though they're shaped like peanut butter cookies, they don't look like them.
Here's the panel...
Laura: "Tasty, crunchy, and deliciously chocolaty. A little bit drier than I like my oatmeal cookies to be... but still very yummy! Rating - 3.5"
Denny: "Very good. Crunchy and chocolaty with lots of texture. Better than you'd think just by looking at the name. Rating - 4.0"
Drucie: "You can't go wrong with chocolate! These cookies were nice and crispy. The oatmeal and the coconut gave the cookie a nice texture. And best of all - no nuts in these cookies! Rating - 4.5"
Overall rating by the panel - 4.0
Next week - Chocolate and Peanut-Butter Crescents
Nutrition Facts
- Mondays With Maida - Coconut Pennies
Page 224 in the old book / page 251 in the new book Time for another chapter in the continuing saga of Cathy's coconut adventures... As you may recall from last week, the cookies billed as "semisoft" turned out very crunchy. Well, this week the...
- Mondays With Maida - Whole Wheat Peanut Butter Cookies
Page 143 in the old book / page 177 in the new book Another plain, but very good cookie. The twist here is that raw sugar is used, which contributes to the crunchy, crumbly texture of the cookies. I used a natural style peanut butter again for these...
- Mondays With Maida - Black-and-white Coconut Slices
Page 126 in the old book / page 164 in the new book Zarah is here! Zarah is here! Actually, I should say, Zarah and Martin are here! And I'm enjoying their company way too much to sit here writing about cookies, so this will be short but sweet......
- Mondays With Maida - Polish Wedding Cakes
Page 118 in the old book / page 155 in the new book Polish Wedding Cakes, which apparently also go by the name Mazurka, are sweet, crunchy cookies with a tangy apricot filling. The cookie alone has lots going for it - it is crumbly, buttery, loaded with...
- Mondays With Maida - Oatmeal Molasses Cookies
Page 64 in the old book / page 92 in the new book I think I'm feeling a little let down by the oatmeal drop cookies in this book. Not one of them fits my idea of the perfect oatmeal cookie... thick, loaded with raisins (sorry Suzanne!), crunchy outside,...