I’ve been known to make a recipe – every once in a while – where I am missing an ingredient.
Usually I can run next door to borrow what I need (since I often bake during my youngest naps and can’t really run to the store). Unfortunately, no one was home yesterday.
And I was out of flour.
Yep, I had absolutely no all-purpose flour.
(I did, though, have self-rising flour, whole wheat flour, white whole wheat flour, rice flour, cake flour, and a whole giant tub of bread flour.)
Yesterday will be known as the day, I figured out how to make cookies without regular flour.
(And the day I really, really began to trust my instincts when baking.)
Oatmeal Coconut Chewies (with Chocolate Chips), adapted from Mel’s Kitchen Cafe
1 c granulated sugar
1 c brown sugar
1 c (2 sticks) butter, softened
2 t vanilla
1 t baking soda
1 c self rising flour
1 1/2 c white whole wheat flour
1 c shredded, sweetened coconut
1 c oats
(1 c semi sweet chocolate chips*)
Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined.
Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).
*I didn’t add the chocolate chips until the second dozen. You may want to add more or less to your taste.
I was kind of stumped at first about the flour – and seriously thought about throwing in the towel. But my oldest was super geared-up to bake, and he really needed something productive to do (besides running around like a crazy boy and destroying the house).
So, I looked up what was in self-rising flour. I realized I could substitute 1 cup for 1 cup of all-purpose plus the salt and baking powder. That left 1 1/2 cups still to be substituted. Thank goodness Mel stated at the beginning of her recipe that she had substituted white whole wheat flour before because that was next on my list. And I had almost exactly 1 1/2 cups of it left.
(Though I really had no idea if it would turn out right. I was hopeful, though.)
We powered through the mixing and scooped out our first dozen with just the oatmeal and coconut. We, of course, had to sample the first cookies while they were still warm. Since my youngest had just gotten up, he got to try one with us. Let’s just say the boys were in heaven; complete and utter heaven. I thought they were pretty good, too…but a little tiny bit sweet for my taste.
How to remedy that, you might ask?
In my world, the answer is always chocolate.
(I would’ve liked to use dark chocolate chips, but all we had on hand was semi-sweet.)
The second batch was perfect (for me) – the boys still preferred the original cookies.
You really can’t go wrong with or without chocolate (and with or without regular flour — you can click on the original recipe if you have all-purpose, though I promise this one works out great, too).
The cookies are very buttery, with a great chewy texture throughout. And they pair well with milk, coffee, and heck, even wine. (I may have tried them with all three.)
(My baking ego just got a huge boost.)