A chewy cookie. I adored the Peperidge farm oatmeal cookies and have since then been trying to recreate the perfect texture. Oatmeal and grated coconut seemed an admitable combination.A little bit of Indian spices and this is a cookie which can come together within half an hour. I used grated coconut found in the freezer section. Dry coconut can also be used but a little more milk will be needed to put the dough together. The final product was a little bit like the famed Bengali Malpoa; the semolina-coconut deep fried, syrup dipped dainty. Its a beloved of all Bengalees and a must in the harvest season. The calorie levels will even out; the cookies rich in butter and the Malpoa batter deep fried to golden perfection. Very much like Malpoas, my cookies had a mind of their own when it came to shape. Roughly oval and somewhat flat.
2 cups quick cooking oats
1 cup flour
1 cup grated coconut
1 cup unsalted butter, at room temperature
1/2 cup jaggery
4 Tablespoon milk
1/4 teaspoon vanilla, ground
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon and allpice, ground
Preheat oven to 190 degree centigrades. In a mixer beat the butter first and add jaggery until creamy. Beat in the eggs one by one until fluffy. Add the salt, vanilla, spices, milk into the beaten froth and blend briefly. In another bowl, put the flour, oatmeal, grated coconut and baking powder together. Sift to incoprporate air and mix all ingredients thoroughly. Add the egg mixture and fold it in until all the dry ingredients come together. Drop the batter onto oiled baking sheets. Keep about an inch gap between each. Bake for 15 minutes in middle rack.