Directions
Our Eileen hasn't been feeling very well these past few days. She had her second Covid shot on Thursday and her body has been fighting it ever since. Hopefully she will start to feel better soon.
Its funny how everyone reacts differently to it. I was very tired for a few days afterwards, whilst my sister was very ill, just like she had the stomach flu, and my father, he had no side effects at all.
Who knows really if we will be protected after this fully. I think nobody knows for sure. Its all just conjecture. I did what I was asked to do and am hoping for the best!
Anyways, because she wasn't feeling well, I made a pizza and baked some cookies today to drive over for her and Tim. She is feeling a little bit better today, but not like cooking, that's for sure! So I thought I would help them out a bit.
Homemade oatmeal cookies have always been popular in my family. I dare say they are almost as popular as chocolate chip cookies, and I do make very good chocolate chip cookies!
When I was cooking at the Manor, I had to make chocolate chip cookies for the Mr. at least once a week. He loved my chocolate chip cookies.
Whenever I was baking them, the smell of them baking drew in staff from all over the house. They loved them too, and could not resist scarfing down a cheeky cookie when nobody else was looking!
I can honestly say that I have never met an oatmeal cookie that I did not fall in love with. Crisp oatmeal cookies. Soft oatmeal cookies. It makes no difference. I love them all.
This delicious version is a cross between the two, with crisp buttery edges, and a soft chewy middle. Made even more so from the use of brown sugar.
They also contain plenty of shredded coconut, which adds to the moreish chewiness. Flavored with lime and vanilla.
They use both the juice and zest of lime in the batter. I use my micro-plane grater to grate the zest very find.
Oh, I wouldn't be without a micro-plane grater now. Its not something I ever had when my children were growing up. Just the box grater.
Micro plane graters make short work of grating things like citrus zests, parmesan cheese and nutmeg. I have both small and larger ones.
The lime zest for this recipe gets rubbed into the sugars. Just a little trick I learned from Dori Green span. She does that with lemon zest and sugar.
It helps to bring out the natural oils of the zest and enhance them. I find that also in this particular cookie, it helps to prevent lumps in your brown sugar from forming.
Although to be perfectly honest, I have never minded lumps of brown sugar in my cookies. My mom used to make these slice and bake butterscotch cookies when we were growing up.
They always had lumps of brown sugar here and there in them. They were my favourite bits. Almost like candy.
My mom didn't bake very often, but when she did, those cookies were some of our favorites. You can find her recipe for those here.
Crisp and dunkable and complete with lumps of brown sugar here and there.
I was always baking cookies for my children when they were growing up. I bet I baked cookies every second day or so. They gobbled them up. I didn't mind.
It was a labor of love for me. That's why I am hoping that Eileen will love these cookies that I baked for her and Tim today. I don't think they get home baked cookies very often.
These have a very rustic look to them. Wholesome even. Filled with oats and coconut.
Vanilla and lime. Butter, two sugars, white and brown. And flour. Nothing too out of the ordinary.
A glass of milk always tastes better with a couple of cookies on the side. Likewise a cup of tea or coffee.
And don't get me started on ice cream. A bowl of ice cream and a couple of cookies, turns that ice cream into a very special dessert indeed.
Try it and see if I'm not right about that. Even store bought cookies turn a simple scoop of ice cream into a decadent dessert.
In our older years mom didn't bake much in the way of cookies. She mainly bought cookies, but she was working full time by then.
You don't need to make the glaze for these scrumptious cookies. They are perfectly delicious all on their own.
I really hope you do though, because it adds a special something to these cookies. It really does. In any case, bake these. You won't regret it!! PrintWith ImageWithout ImageCoconut Lime Oatmeal Cookies Yield: Makes 20 cookiesAuthor: Marie RaynerPrep time: 10 MinCook time: 13 MinTotal time: 23 MinThese crisp edged, soft and chewy oatmeal cookies are filled with coconut and the fresh flavors of lime. The glaze is optional as the cookies are delicious all on their own, but it does go perfectly with these delicious cookies!IngredientsFor the cookies:1/2 cup (100g) soft light brown sugar, packed1/4 cup (46g) white sugar1 TBS finely grated lime zest1/2 cup (120g) butter, softened1 large free range egg1 tsp vanilla extract1 TBS fresh lime juice1 1/4 cups (175g) plain all-purpose flour3/4 cup (60g) old fashioned large flake oatmeal1/2 tsp baking soda1/4 tsp salt1 cup (75 g) shredded sweetened coconutFor the lime & coconut glaze:1 cup (130g) icing sugar, sifted2 - 3 TBS fresh lime juice1/2 cup (37g) shredded sweetened coconutInstructionsPreheat the oven to 325*F/165*C/ gas mark 3. Line a large baking sheet with some baking paper. Alternately line two smaller ones. Set aside. Measure both sugars into a bowl. Rub in the lime zest until all are well combined. Drop in the butter and cream everything together until light. Beat in the egg, vanilla and lime juice. Sir in the flour, oats, baking soda and salt. Mix well together and then stir in the coconut.Scoop by heaped tablespoons onto the baking sheet, leaving space in between each for them to spread a bit. Bake in the preheated oven for 15 minutes. Leave to cool on the baking sheet for several minutes before scooping off onto a wire rack to cool completely.To make the glaze sift the icing sugar into a bowl. Add enough lime juice to make a nice drizzle, whisking everything together until smooth. Drizzle the glaze haphazardly over the cookies and sprinkle with some coconut.Leave to set before serving. Store in an airtight container.Did you make this recipe?Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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