Rasha Mourtada provided the recipe for these cookies in an April 2015 edition of the Globe and Mail. They are apparently sold at the Back in the Day Bakery in Savannah, Ga.
They were good, and it felt like I was doing something vaguely healthy when eating them, but it's not my all time favourite oatmeal cookie recipe. I was sucked into making them by seeing 'honey' in the name.....and of course, I saw the chocolate.
Ingredients for cookie:
- 1 cup old-fashioned rolled oats (not quick-cooking)
- 1 & 1/4 cups sweetened flaked coconut
- 1/4 cup packed light brown sugar
- 3/4 cup unbleached all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter, cut into chunks
- 1 tablespoon honey
- 1 tablespoon water
- 1 teaspoon pure vanilla extract
Chocolate topping ingredients:
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
- Pinch of fine sea salt
Instructions:
Preheat your oven to 350 F.
In a large bowl, whisk the oats, coconut, brown sugar, flour, baking soda and cinnamon together thoroughly. Set aside.
In a small saucepan, combine the butter, honey, water and vanilla and heat over medium-low, stirring until the butter is melted and the mixture is thoroughly combined. Remove from the heat.
Make a well in the centre of the flour mixture and pour in the butter mixture. Fold the butter mixture thoroughly into the flour mixture and let sit for 5 minutes. Scoop about 2 rounded tablespoons of dough per cookie on a cookie sheet lined with parchment paper, leaving 1 inch between the cookies. With the palm of your hand, flatten each cookie into a 3-inch round, about 1/2 inch thick. Bake the cookies for 10 to 12 minutes, rotating the pan halfway through, until they are a deep golden colour. Let the cookies cool completely.
In a small pan, combine the ingredients for the chocolate coating and melt over low heat, stirring constantly. Using a spoon, top each cookie with some of the topping.
