DATE COCONUT OAT COOKIES
I am currently reading the novel Okanagan by Sara Lazzaroni. The story follows Lea, a young woman from Québec, who is spending a summer in the west coast of Canada picking fruits in the Okanagan Valley to try to get over her last break up. As for me, it takes my mind off of my daily routine and makes me dream of my next vacation in British Columbia. We’ll head over there in May so if you have suggestions for restaurants, cafes or hiking trails, share them in the comment below or email me please! Also, is it too cold to surf there in May? My friend who lives in Wales surfs during winter, so she probably wouldn’t be very proud of me asking this question. Anyways, in the meanwhile, I’ll be eating these cookies soaked in a giant glass of milk that I made with whatever I had in my pantry this morning.
PS. A big thank you to my mom for the beautiful cotton stems that appear in the photos below and to Blume, the store where she got them from on Fleury street in Montréal.
*Update 14.04.2017: Soooo…it looks like I forgot to add the oats in the ingredient list. It’s now there! Sorry!
DATE COCONUT OAT COOKIE
makes 12 giant cookies
225 g (1 cup) unsalted butter
210 g (1 1/2 cups) all-purpose flour
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
133 g (2/3 cup) granulated sugar
120 g (2/3 cup) brown sugar
2 large eggs
2 tsp vanilla extract
zest of 1 orange
270 g (3 cups) rolled oats
120 g (1 cup) dried pitted dates
60 g ( 1 cup) unsweetened flaked coconut
Heat oven to 350ºF. Line two baking sheets with parchment paper. Melt the butter in a small saucepan over medium-high heat and continue to cook for a few minutes until butter has clarified and the milk solids take on a brown colour. Remove the pan from the heat and transfer the butter into a bowl so that it cools quicker. Let cool as you measure the other ingredients.
In a medium bowl, mix flour, baking soda, salt and cinnamon with a whisk. In a large bowl with the same whisk, mix the butter (making sure it’s cool enough so that it doesn’t cook the eggs), sugar, brown sugar, eggs, vanilla and orange zest. Add the dry ingredients to the large bowl and mix with a spatula until the cookie dough is uniform. Add the chopped dates and the coconut and mix again with the spatula to distribute them into the dough. Make 12 balls of dough and place them on the cookie sheets. Press them down with the palm of your hands so that they are about 2 cm thick. Bake for 15 to 20 minutes or until the edges are golden brown.
TIPS AND TRICKS
You can place the pressed down cookie unbaked in a Ziplock bag and store in the freezer for up to three months. That way, if you feel like eating freshly baked cookies on a Tuesday afternoon or if guests arrive unannounced, you just have to bake the cookies them from the freezer. It should take about the same amount of time in the oven to bake.
Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.