Oatmeal Coconut Cookies
This is a revamped version of my mother's oatmeal coconut cooie recipe. I've adjusted it to reduce the fat and flour content. Because the sugar is not packed, it is not a particularly sweet cookie - it's just sweet enough. Like many recipes from my childhood, the original instructions were "Mix and bake 'til brown." These were the first cookies that I learned how to make. They're perfect for lunchboxes or snacking and, as cookies go, they're fairly healthy. If you like a bit of spice in your cookies, add a teaspoon of cinnamon or a mixture of cinnamon, nutmeg and cloves when you add the flour.
Yield: 2 dozen
1/2 cup canola oil
1 cup brown sugar (not packed)
1 cup rolled oats
1 cup stoneground whole wheat flour
1/2 cup unsweetened fine coconut
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
Preheat oven to 350 F.
In a medium mixing bowl, pour the oil, brown sugar, vanilla extract, and egg. Beat well with a wooden spoon until smooth. Add the rolled oats, coconut, and whole wheat flour in layers without stirring. Add the baking soda, baking powder and salt, and then stir the whole mixture slowly until evenly mixed.
Using a small cookie scoop or a large tablespoon, drop the cookies onto a lightly oil-spritzed baking sheet, leaving enough room for them to expand. Use a spatula to slightly flatten the tops. Bake for about 15 minutes or until just barely golden. Remove promptly to a cooling rack.
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Always In the Kitchen
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