I love to bake but it’s no fun baking in an unfamiliar oven for the first time. You’d think 180° Celsius in my oven would be the same as 180° C in your oven. Wrong! What should be 180° C in my current oven is more like 240° C. That means I’m off to buy an oven thermometer and then it’s game on for me and this hot-diggity-dog oven.
I did manage a batch of my good old kitchen sink cookies, with a packet of coconut M&M’s. There would have been shredded coconut in there too if I’d bothered to check my supplies before I started baking.
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 and ½ cups old-fashioned rolled oats
2 cups milk chocolate chips (approx)
1 cup chopped milk chocolate (approx)
2 cups coconut M&Ms (approx)
Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
Using a stand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually beat into butter mixture until well blended. Stir in oats, M&M’s, chocolate chips and chocolate.
Drop heaping tablespoons of batter onto trays, about 2 inches apart. Bake until golden, about 16 to 18 minutes (10 minutes in my oven). Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.