This recipe is discussed in my story, “Angel.”
1 cup All-Purpose flour
2/3 cup granulated sugar
1 cup Quick Cooking Oats (Not Instant)
1 Cup Sweetened Coconut
4 oz (1 stick) butter or butter substitute (I use Earth Balance Buttery Sticks)
¼ cup honey
1 tbsp hot water
½ tsp baking soda
Preheat the oven to 350˚F and line two cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment place the flour, sugar, oatmeal, coconut, and sugar. Mix together briefly on low speed.
In a small saucepan over low heat, carefully warm the butter and honey until the butter has completely melted. Remove from heat.
In a small bowl dissolve the baking soda in the hot water. Quickly add this to the melted butter and honey. The mixture will foam lightly. Give it a quick stir to combine and add to the flour mixture. Mix on low until dry ingredients are absorbed into the batter.
Drop by even tablespoons onto the cookie sheets leaving room for the cookies to spread. Flatten slightly with your fingers. Bake for 7 to 9 minutes, or until slightly golden brown. Cool thoroughly and fill with the Nutella.
Adapted from “Baking: A Commonsense Guide” Copyright © 2008, Murdoch Books Pty Limited