Butter and brown sugar caramelize and blend with coconut and rolled oats to make these crisp delights. Makes 4 dozen cookies

1/2 cup Brown sugar, packed 125 mL
1 cup White sugar 250 mL
1 cup Butter, softened 250 mL
1 Large Egg, beaten 1
1 tsp Vanilla 5 mL
1-1/2 cups All-purpose flour 375 mL
1 tsp Baking powder 5 mL
1 tsp Baking soda 5 mL
3/4 cup Flaked coconut 175 mL
1-1/4 cups Rolled oats 300 mL

Preheat oven 350°F [180°C].  lightly Greased cookie sheets

  • In large bowl, beat together butter, brown and white sugar,  egg and vanilla until fluffy. Sift flour, baking powder and baking soda together, gradually beat into butter mixture. Stir in coconut and rolled oats.  
  • Drop by teaspoon on prepared cookie sheets and flatten slightly; bake 12 to 15 minutes or until nicely browned and set.  Cool until firm then remove off sheets and finish cooling on rack.

Note: No salt is added to this recipe. There is enough in the butter that no further salt is needed.

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