ANZAC cookies

I eat oatmeal pretty much every single morning.  It never gets boring with all of the different toppings you can add and i like having a hot breakfast.  I love all sorts of cookies, especially ones with oatmeal.  These ANZAC cookies bring together flavors of my breakfast and the satisfaction of a chewy cookie.  The previous oatmeal cookies i featured were more crisp and these are just the opposite.  ANZAC cookies came about with the Australian and New Zealand Army Corps (ANZAC!) because they are sturdy and keep well.  They are traditionally flavored with oatmeal and coconut as sweetened with some golden syrup.  I found a couple of traditional recipes and wanted to make some changes.  I used local honey instead of golden syrup and browned the butter for some added flavor.  These traditionally are not flavored with spices but i love adding cinnamon and cardamom to my morning oats.  When you brown the butter you definitly lose some liquid so i added a tiny splash of milk to mixture.  I also recommend letting the dough rest for about 15 to 20 minutes before shaping and baking to let the oats absorb some of the liquid.  The original recipe calls for 1 cup of sugar total which I cut back to about 2/3 cup because i do not like things too sweet.  when i tasted the dough it was still a bit too sweet for me so i sprinkled a bit of grey salt over the cookies before baking.  The aroma of brown butter, toasting coconut, and honey were amazing and the cookies came out of the oven and ready for a cup of hot tea.

ANZAC cookies

adapted from lottie + doof

1 cup whole wheat flour

1 cup old-fashioned rolled oats

1 cup unsweetened shredded coconut

1/3 cup granulated sugar

1/3 cup light brown sugar

1/2 teaspoon kosher salt

1/2 tsp ground cinnamon

1/3 tsp ground cardamom

1/2 cup unsalted butter (1 stick) cut into cubes

2 tablespoons honey

1 tablespoon boiling water

1/2 teaspoon baking soda

flaked sea salt

Preheat oven to 325.  Stir together the flour, oats, sugars, coconut, salt, and spices.  in a saucepan over low heat, melt the butter slowly until it browns.  add the honey and stir.  in a small bowl, stir together the boiling water and baking soda.  made this mixture to the butter and honey mixture.  pour this over the oat mixture and stir until it comes together.  let the dough rest for 15 to 20 minutes and scoop out into 1.25 inch balls and bake on a parchment papered cookie sheet.  Bake about 12 to 15 minutes and let the cookies cool on the sheet for a couple of minutes and move to a rack.

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