Ingredients
- 1 cup all-purpose flour Type 550 (130 g)
- 1 cup fine-cut rolled oats (100 g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup butter (unsalted), room temperature (115 g)
- 2/3 cup brown sugar (I use GEPA organic raw cane sugar Mascobado) (100 g)
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon finely grated orange rind
- 1 large egg
- 1/2 cup chopped walnuts, pecans or almonds (I like walnuts) (50 g)
- 4 tablespoons unsweetened flaked coconut
Instructions
- Preheat the oven to 350°F / 175°C. Grease or line two baking sheets with parchment paper. (Alternatively use one baking sheet, but make sure not to crowd the cookies)
- In a medium bowl, combine the flour, oats, baking soda and salt. Stir well to blend.
- Using an electric mixer, cream the butter, brown sugar, orange juice, orange rind and egg together in a large bowl.
- Add the flour mixture to creamed mixture. Mix well.
- Stir in the nuts and coconut.
- Drop by teaspoons a few centimeters apart onto the prepared baking sheets.
- Bake for 10-12 minutes until golden. Remove from oven and let the oatmeal cookies cool a few minutes on the baking sheet before transferring to a wire rack to cool. Enjoy!
Nutrition
Notes
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