Curry Coconut Oatmeal Chocolate Chip Cookies are one tasty cookie! Who knew curry could taste so good in a cookie? Not me! I found this recipe at Cookiemadness.com and I was hooked on making these cookies as soon as I read the name of the recipe. So, I went to the cabinets in search of curry. Oh, I found curry alright, HOT MADRAS CURRY POWDER from McCormick’s Gourmet Collection. This recipe originally calls for 1 Tablespoon of curry. Well, with this hot stuff I only added in 1/2 Tablespoon for the fear of the cookie being too hot to enjoy. (Smart move on my part! Phew!)
Now what would make me want to try a cookie like this? My friend, Cheryl asked me to months ago to make cookies with chocolate and curry. Once I saw this recipe, I knew I had to give it a try. Now, I do have another idea for a chocolate and curry cookie recipe, but I will save that one for another day.
If you are a fan of curry, you will love these cookies. If not, that’s quite alright….you could always remove that ingredient and still have some yummy cookies to nosh on, too!
*These cookies have a kick with this Hot Madras Curry Powder! And…I kinda like it!
Notes: I used silpat for most of the cookies, but tried a few cookies on the pan with some ungreased tinfoil at the original temperature of 375 degrees F for 10-12 minutes. They baked fairly well! So, if you want to speed up your bake time just be sure to increase the temperature to 375 degrees F instead of 325 degrees F.
- 4 oz one stick, unsalted butter (114 grams)
- 1/2 cup plus 2 tablespoons granulated sugar (120 grams)
- 1/4 cup brown sugar (50 grams)
- 1 large egg
- 1 tablespoon milk, (substitutions: soy, almond, coconut) (15 ml)
- 1 tsp. vanilla extract (5 ml)
- 1/2 cup plus 6 tablespoons unbleached all purpose flour (110 grams)
- 1/2 tsp. baking soda (2 ml)
- 1 Tbs. curry powder (15 ml) *I only added 1/2 Tablespoon.
- 1/2 tsp. sea salt (if you’re using salted butter, skip this)
- 1 1/2 cups rolled oats (120 grams)
- 1 cup chocolate chips *I used DARK chocolate chips
- 1/2 cup shredded unsweetened coconut (40 grams)
Preheat oven to 325 degrees F.
- Cream the butter with the sugars in an electric mixer. Beat in the egg, milk and vanilla.
- Then pour in the egg mixture and combine. Next, whisk together the flour, baking soda, curry powder, and salt. Gradually stir in the flour mixture into the bowl. Mix until well combined. Add the oats, chocolate and coconut and stir until everything is fully blended.
- Shape dough into golf ball size balls or use a cookie scooper and place 2 inches apart on ungreased cookie sheets, silpat or parchment paper. Bake for 15-20 minutes. Let them cool for 1 minute on the baking sheet and then transfer them to a wire rack to finish cooling.
Makes about 1 ½ dozen