In a bowl add 3/4 cups of instant oats along with whole wheat flour.
Add baking soda, salt and coconut powder/desiccated coconut. Mix well.
In another bowl, add melted butter followed by cane sugar.
Mix well until the sugar and butter are well combined.
Add the sugar mixture to the oats mixture along with liquid glucose/honey, chocolate chips, raisins and vanilla essence.
Using a spoon, mix it really well.
Add 1 tbsp of milk and using fingers, bring the mixture together. Add an additional 1 tbsp of milk as needed and make the cookie dough.
Make small equal sized balls out of the dough and gently press each ball slightly flat. Place them not too close to each other on the lined baking tray.
Bake it on pre-heated oven at 180°C for 15-20 mins until the cookies are golden. Remove them from oven.
Let the cookies cool down completely and store them in air tight container. Serve with some milk.
Choice of add-ons are as per preference. The cookie wrapper I saved up had mentioned dried papaya, cranberries, almond flakes, coconut flakes, raisins and chocolate chips.
I had liquid glucose lying around since a couple of months and when I saw that the ingredients contained that, I gladly used it up. But taste wise, it was just like sugar. Honey can be used if liquid glucose is not available.
If the dough is a little sticky, grease your palms with extra butter.
Chop up the raisins if they are too big (like mine were), the raisins bulged and changed color as I had put them whole. Helps equally distribute add-ons/
The cookies would be soft to touch when just out of oven, let them cool down for 5 mins before removing them from the tray for further cooling.