So I’m ready for the autumn season but in Hong Kong, it seems to be holding onto summer really tight! I’m brining back the warmth of cinnamon cause I might just be a little bit obsessed.
Here’s a story.
I used an ice cream scoop for equal measurements to ensure the size of my cookies were roughly around the same size. Unfortunately, I only have the really big scoops after buying to wrong… twice… So I’m bringing you a recipe for extra large cookies! But this is the ironic bit. They aren’t actually cookies. Taking on the shape of cookies, they are light and fluffy just like how a cake should be. Instead of a cookie cake, I’ve made a cake cookie!
After thinking about the recipe for a nice long day, I realised there’s nothing wrong with the recipe itself. I’ve just used it for not exactly the most suitable dessert. (Though it does taste delicious considering I may have went over board with the cinnamon.) I’ll be back with another recipe using this “cake cookie” recipe to make my version of whoopie pies! A sudden light bulb flickered on over my head and I new that the fluffiness of the cookies were definitely whoopie pie quality worthy.
These cookies were so big they were bigger than my palm. I did stress how everything bite size was better but I mean, who can go wrong with a big cookie! It’s a child’s dream to have a huge cookie in their possession. Making a big batch of of these cinnamon cookies are perfect for the holidays. And what takes these cinnamon cookies to the next level is the use of coconut oil. I felt that the coconut oil added an extra lift to the flavor and provided another warm, soothing smell. When they were baking in the oven, it was like I could see the lines of smell floating it’s way around the house.
Despite the easy, simple, few step recipe, the struggle was making sure when to take the cookies out of the oven. Since the dough was already brown, when baking them it was hard to tell whether they were beginning to brown or if it was still in its raw state. I didn’t want the edges to brown because even after taking them out of the oven they would continue to bake out of the heat. Of course it isn’t impossible to spot the difference. It all comes down to the commitment in making these goodies and keeping a close eye on them as they bake. I really don’t want you running down the hall to the kitchen trying to save something form burning!
- 1 1/2 cups of Flour
- 3/4 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 1/2 teaspoon Cinnamon
- Pinch of Salt
- 1/2 cup Coconut Oil
- 1 cup Brown Sugar
- 1 large Egg
- 1 1.2 teaspoon Vanilla Extract
- Preheat the oven to 170 degrees Celcius
- In a medium bowl combine the dry ingredients: flour, baking powder, baking soda, brown sugar and vanilla extract.
- In a larger bowl fitted for a stand up mixer or a hand held mixer, combine the sugar and coconut oil until beaten together fluffy. Beat in the egg and vanilla extract until well combined. Then add the dry ingredients to the wet ingredients. Scrape the bowl down at the end to make sure everything has been evenly incorporated throughout the mixture.
- Using an ice cream scoop or spoons, scoop the dough onto baking sheet lined with parchment paper. Bake them in the oven for about 9 to 11 minutes. Remember to keep an eye on them as you don’t want them to go brown and they will continue to cook even when taken out of the oven. Cool them for a few minutes on the baking sheet then transfer onto a wired rack to completely cool down.