210g organic butter, softened
180g demerara or other unrefined sugar
100g desiccated coconut
2 tsp vanilla extract (optional)
140g Shipton Mill 5-seed blend (or pumpkin or sunflower seeds, with some rolled or porridge oats)
250g flour (e.g. Untreated no. 4 or other white flour)
½ tsp bicarbonate of soda
100g dark chocolate, broken into small pieces, or chocolate chips
This reworking of an oatmeal chocolate chip cookie is rich and hearty, with crunchy seeds and a great coconut flavour throughout.
Cream the butter and sugar, and then add the coconut so it spreads flavour through the butter mixture.
Mix in the eggs, then the dry ingredients. I usually bake half of the batch (about 15 medium-small cookies) and refrigerate the rest to bake later.
Grease two baking trays, spoon out cookies and bake for about 12 minutes, until set and golden, at 190C.