Oats and Coconut cookies

I got the idea of making this cookie from Zesty South Indian Kitchen. The cookie tasted wonderful. I made little changes to the recipe. Please visit Zesty South Indian Kitchen for the original recipe.

Ingredients:

Dry Ingredients:
Oats - 150 grams
Wheat flour - 100 grams

salt - ½ teaspoon
baking powder - ½ teaspoon
bicarbonate of soda - ½ teaspoon 
desiccated coconut - ½ cup 
Chocolate chips - 25 grams

Wet Ingredients:
Vanilla Essence - 1 teaspoon
Butter - 30 grams
Honey - 30 grams
Caramel - 20 grams

• In a bowl add all the dry ingredients except chocolate chips and mix together. 
• In another bowl add the honey, butter, Caramel, vanilla essence and mix together.
• Make a well in the centre of the dry ingredients and slowly add the wet mixture. Combine together to make dough. Add a little more flour if the mixture becomes too wet.
• Bring the dough into a ball and cover and refrigerate for 30 minutes.
• After 30 minutes divide the dough into walnut sized balls and place them on an oiled baking tray. Don’t place them too close together.
• Using the flat bottom of a glass, press the walnut sized balls down to flatten them into cookie shapes about 5 mm thick. 
• Place the chocolate chips and press them into the dough.
• Preheat oven to 350 º F / 180 º C. Bake cookies for 20-25 minutes till golden brown.

Transfer to a baking tray and allow to cool. Cookies should be golden brown with a soft chewy centre.

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