La Mora Romagnola
Here I am, taking small steps in my slow and stubborn return to blogging. I finally took my reflex camera out of its box after more than a year and a half, and honestly… I didn’t remember a single button!
My composition techniques are rusty, too, but I’m moving forward anyway. I know I simply need time, practice, and a bit of patience with myself.
To ease myself back into the routine, I opened my “saved” folder on Facebook and picked one of the thousands of recipes I’ve collected over the years. I was lucky: these quick oatmeal breakfast cookies turned out absolutely wonderful.
Tasty, fragrant, chewy — exactly what I want in quick oat cookies, especially on busy mornings. They pair perfectly with a cup of milk or tea and are now officially my new favorite easy oatmeal cookies. The touch of coconut makes them extra special, giving these oat coconut cookies a warm, comforting aroma that fills the whole kitchen.
Along with them, I also tested a recipe for a so-called quick bread — essentially a soda-style bread, but made with baking powder instead of baking soda. Online it appears everywhere under the name Croatian milk bread, and the recipe seems to be identical across all sources.
However… I honestly don’t know if the bloggers who share that recipe have actually tasted it. It’s dull. No flavor, no aroma, not even that cozy smell you expect while baking bread.
It might be considered edible only in a moment of real emergency — something like being stuck indoors during a week-long snowstorm with nothing but flour, a bit of milk or water, and a random bag of raising powder.
I won’t share it here: it would be a waste of my time, your time, and perfectly good ingredients.
So let’s go back to the cookies — at least I can proudly call them a big success! These quick oatmeal breakfast cookies reminded me why I love experimenting in the kitchen and why I want to keep nurturing this little corner of the internet. Step by step, cookie by cookie, I’m finding my way back.
Oat coconut quick breakfast cookies.
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.
