Have you ever had oatmeal cookies for breakfast? Some of you may be surprised to hear that having an oatmeal cookie for breakfast is quite normal or acceptable. It is about the type, and how many you can have.
Oats are among the wealthiest grains on earth. They are an excellent source of vitamins, minerals, fiber, and antioxidants. Studies have shown oats help with weight loss, lower blood sugar and may reduce heart disease.
Commonly eating for breakfast, there are several varieties of oats. Because oats take a long time to cook, the most common form sold in supermarkets are rolled, crushed or steel-cut oats. You can also find them as Instant (quick) oats.
For this recipe, you can use quick-cooking oats. The texture is what’s important. I usually buy the brand Quaker Oats and can only attest for that particular brand and no other.
The recipe also calls for dried coconut. I discovered that by adding a refined dried coconut, the cookies are more appetizing, softer and don’t burn quickly in the oven. By refined, I meant, finely shredded coconut.
You will also need a good vanilla extract as well as a good flour brand. As far as milk, I usually use what I have on hand, lactose-free milk, two percent or whole milk. With butter, that’s a different story. Butter makes a huge difference in baked goods. So make sure you buy a good brand of butter.
Now go and get back in the kitchen and start making these wonderful oatmeal cookies you can eat for breakfast. And don’t forget your yogurt and fruits.
My favorite Oatmeal Coconut Cookies recipe
- 2 cups quick-cooking oats
- 1 1/2 cups dried coconut or fine shredded coconut
- 1 cup butter soft
- 1/2 cup superfine sugar
- 1/4 cup dark brown sugar
- 2 eggs at room temperature
- 4 tablespoons milk
- 1 1/2 teaspoons vanila extract
- 1 cup all-purpose flour sifted
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Preheat the oven to 400 degrees. Spread the oats and coconut on a baking sheet. bake 8 - 10 minutes.
- Cream the butter and sugars. Beat in the eggs, milk and vanilla. Fold in the dry ingredients. Add the oats and coconut. Drop spoonfuls of the mixture onto two greased baking sheets.
- Bake for 8 - 10 minutes. Cool on a wire rack.