Fuzz is about to graduate from second grade, and I’ll be sorry to say goodbye to this particular class because I’ve come to know the kids’ parents and a few of them are into baking. One friend, Mary Ann, has a food blog called The Cookery and she’s the one who told me about this cookie.
We were at a swim party talking about food. I asked if she was going to the next food blogger potluck and she said no, but went on to tell me how fabulous the previous one had been and started listing various dishes. I stopped her at “Curry Cookies”.
“Oh, they were just incredible, Anna. And the girl who made them is a chef! I think her blog is called The Friendly Kitchen.”
By the time I got home I’d forgotten the name of the blog, so it wasn’t until Sunday’s potluck that I had the source of the recipe. It’s from Rachel, an Austin food blogger who is a trained personal chef specializing in allergy friendly foods. Rachel’s version is vegan, but I didn’t have any of the vegan substitutes so I made a half batch using omnivore ingredients. As for the curry, there are lots of different types, and I happened to have red so that’s what I used. Rachel used yellow and says you can use just about any type as long as it doesn’t have garlic in it.
These were quite interesting and not in a bad way. You can make them with curry for a little something unusual, or leave it out and just have a darn good oatmeal-coconut-chocolate chip cookie.
Curry Coconut Oatmeal Chocolate Chip Cookies
4 oz unsalted butter (114 grams)
1/2 cup plus 2 tablespoons granulated sugar (120 grams)
1/4 cup brown sugar (50 grams)
1 large egg
1 tablespoon milk, soy or regular milk (15 ml)
1 tsp. vanilla extract (5 ml)
1/2 cup plus 6 tablespoons unbleached all purpose flour (110 grams)
1/2 tsp. baking soda (2 ml)
1 Tbs. curry powder (15 ml)
1/2 tsp. sea salt (if you’re using salted butter, skip this)
1 1/2 cups rolled oats (120 grams)
1 cup chocolate chips
1/2 cup shredded unsweetened coconut (40 grams)
Preheat oven to 375 degrees F.
Cream the butter and sugars with an electric mixer. Beat in the egg, milk and vanilla.
Whisk together the flour, baking soda, curry powder, and salt. Gradually stir the flour mixture into the egg mixture until they are almost fully mixed in. Add the oats, chocolate and coconut and stir until everything is full blended.
Shape dough into golf ball size balls and place 2 inches apart on ungreased cookie sheets. Bake for 10-12 minutes. Let them cool for 1 minute on the baking sheet and then transfer them to a wire rack to finish cooling.
Makes about 1 ½ dozen