Agnieszka’s Oatmeal Cookies

It seems that me and store-bought cookies really don’t see eye to eye. And with me being somewhat famous for baking things that aren’t particularly sweet, I’ve decided to expand my portfolio in that direction. Luckily, I also seem to have a steady group of guinea pigs willing to test my creations.

Anyway, since tomorrow is a lovely bank holiday, and there’s always a chance someone might drop by for coffee, here’s a quick idea: oatmeal cookies with dark chocolate and coconut. You can, of course, skip the topping if you prefer, but before you start baking, make sure to fetch a flask of rum — it’s an indispensable ingredient here.

The recipe says “two splashes,” but honestly, that part is always open for negotiation.

Ingredients (for the cookies):

• 1 cup quick oats (płatki owsiane błyskawiczne)
• 1 ripe banana, mashed
• Freshly squeezed juice from 1 orange
• 3 tablespoons coconut oil
• 1 tablespoon agave syrup (or more if you prefer them sweeter)
• 1 egg
• 1 teaspoon cinnamon
• 1 teaspoon cardamom
• A handful of raisins
• A handful of chopped walnuts
• 2 splashes of rum

Instructions:

1. Mash the banana and mix it with orange juice, coconut oil, agave syrup, and the egg.
2. Add oats, spices, raisins, and walnuts. Mix everything well.
3. Stir in the rum and let the mixture rest for a few minutes.
4. Scoop small portions onto a baking tray lined with parchment paper.
5. Bake at 180°C for about 8–10 minutes, then flip them over and bake another 8–10 minutes, until golden on both sides.

For the chocolate icing:

• About half a bar of dark chocolate (or slightly less)
• A splash of water
• A splash of rum

Melt the chocolate gently (e.g., in a small pan or in a bowl over hot water). Add a little water and rum to reach a smooth, glossy consistency.
Brush or drizzle the icing over the baked cookies and sprinkle with coconut shreds while the chocolate is still warm.