Here I am, doing small steps in my “return to blog”: I took my reflex out of its box after more than a year and half, I didn’t remember a button!

I also remember very little of the composition tecniques but I keep on going, I need time and practice.

I opened my “saved” folder on Facebook and I took one of the thousands recipes I got there: I’ve been lucky and these oat coconut quick breakfast cookies are wonderful!

Tasty, fragrant, chewy: a perfect match for a cup of milk or tea.

With them I also tried out a recipe for a quick bread, some sort of soda bread but with baking powder instead of soda: online I’ve found it as Croatian milk bread and the recipe shared is more or less the same everywhere.

I don’t know if the bloggers who have this recipe on their sites have ever tasted it: it’s dull, no flavour, not even smell while baking.

It can be considered an edible bread only in case of a serious emergency, like a week long snowstorm when you cannot exit your home and you just have flour, milk or water and a bag of random raising powder.

I will not share it, it would be a waste of my time and yours ( plus a waste of ingredients).

Let’s return to cookies, at least I can call them a big success!!

Print Recipe

Oat coconut quick breakfast cookies.

Servings: 20

Ingredients

1 cup all-purpose flour
1 cup sweetened shredded coconut
1 cup brown sugar
1 cup old-fashioned rolled oats
½ cup butter melted and cooled
½ teaspoon baking soda
1 tablespoon honey
water enough to knead

Instructions

Preheat your oven at 350°F.
Mix all the dry ingredients in a bowl and the wet ones in another.
Mix then the two bowls' contents and knead with your hands, adding water enough if needed to reach the right consistency to make balls, little big bigger than a walnut.
Put the cookie balls on a baking tray, keep distance between them and bake for 15-20 minutes.
If they don't flatten baking, when you remove them from the oven you can flatten them with a spatula but you can do this only while they're still hot.
Keep them into an airtight container.
Bonus point: you can freeze the whole dough or cookie balls and bake them whenever you want freshly baked cookies.
Just remember, if you freeze the cookie balls and put them in the oven still freezed, to keep them in the oven a little bit longer.