Originally, I was thinking about making these
No Sugar Oat Drops, but it being the holidays I decided they were maybe a little too close to a granola bar...a little too healthy (yes, I'm crazy). I even bought the overripe bananas at the grocery in anticipation of making them, but then settled on a batch of Anzac biscuits.
Anzac biscuits are a brilliant invention all their own. Coconut, oats, brown sugar, butter, Lyle's Golden Syrup and a little baking soda and water. What's not to like? But since the holidays are all about gilding the lily, I thought I'd dress 'em up a little. By altering the recipe, it's not strictly an Anzac biscuit anymore, but it's an oaty, coconutty drop of delicious, that's for sure, and with a couple of additional tweaks, it just gets better. So coconut, oats...plus what?
Back of the bag recipes have sustained us for ages. Our grandmothers clipped recipes from paper board cylinders of oatmeal, from the backs of chocolate chip bags, and ordered recipe booklets from Betty Crocker and Jello. Some of those recipes stand the test of time because manufacturers just keep putting them on the packages, like the Toll House chocolate chip cookie recipe. But others are lost to the ages because there was no where else to get them. It's in that spirit that I'm bringing you these cookies from the back of the Trader Joe's Rolled Oats bag. (And we all know how transitory products can be at Trader Joe’s.)
So, oatmeal cookies. But not just oatmeal, Gluten-Free Oatmeal Peanut Butter Chocolate Chip.