It has been a long time since I have had an epic baking failure so I guess I was do. I made these oatmeal coconut butter cookies from Curtis Stone’s What’s For Dinner.
My first batch cooked up as one big cookie, talk about spread. I think there were several factors to this cookie’s failure. First the shredded coconut I used for this recipe was a really fine cut and I think it contributed to a lack of structure for this cookie. Also I made a mistake with the oven temperature and baked my first batch at 350 degrees when it should have been 300 degrees. The technique of mixing this recipe is also a bit different from traditional cookies. The sugar is added to the dry ingredients. The butter and golden syrup are melted and boiling water and baking soda are added to the butter mixture. Then all ingredients are added together. My final mistake was the scoop size. My cookie scoop is about 1 1/2 tablespoons and this calls for 1 tablespoon. The additional dough made the cookies too big. But for all my foibles the cookies still tasted good.
Check out the IHCC website to see what others made this week.