Full of textural personality, oats andcoconut make these cookies a hit. Crisp on the edges, chewy inthe middle, these cookies are a lunchbox’s dream dessert.
Recipe: Coconut Oatmeal Cookies
2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 large eggs 2 teaspoons vanilla extract 1 cup unsalted butter 1 cup firmly packed brown sugar 1 cup granulated sugar 1 cup quick-cooking oats 2 cups sweetened flaked coconut
Preheat oven to 375°F (190°C).
Sift together flour, baking powder, bakingsoda and salt into a mixing bowl; set aside.
Combine eggs and vanilla in a separate,smaller bowl; set aside.
In a large mixing bowl, cream togetherbutter, brown sugar and sugar; add egg mixture, half at a time,beating until smooth after each addition. (Be sure to scrapesides of bowl often to incorporate any flour that splashes upon the sides.) Stir in flour mixture. Carefully stir in oatsand coconut until well combined.
Measure out by tablespoonfuls, forminginto balls. Place 2-inches apart onto ungreased baking sheets;do not flatten balls (they will spread as they bake).
Bake 9 to 12 minutes; transfer carefullyto wire rack to cool.
Makes 36 cookies.
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