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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Toasting the oats and coconut adds an incredible flavor and texture to the traditional versions of oatmeal cookies. From the Cook's Encyclopedia . Ingredients:
2 cups quick-cooking oats |
1 cup coconut |
1 cup butter or 1 cup margarine, at room tempurature |
1/2 cup granulated sugar |
1/4 cup firmly packed dark brown sugar |
2 large eggs |
4 tablespoons milk |
1 1/2 teaspoons vanilla |
1 cup all-purpose flour |
1/2 teaspoon baking soda |
1 pinch salt |
1 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 400°F.
2. Lightly grease 2 baking sheets and the bottom of a glass, then dip the glass bottom in sugar.
3. Spread the oats and coconut on an ungreased baking sheet, bake 8 to 10 minutes until golden brown, stirring occasionally.
4. Using an electric mixer, cream the butter and sugars until creamy.
5. Beat in the eggs one at a time, add the milk and vanilla.
6. In a separate bowl, combine the flour, baking soda, salt and cinnamon and fold into the butter mixture.
7. Add the toasted oats and coconut.
8. Drop spoonfulls of the dough 1 1/2-inches apart on the prepared cookie sheets and flattened with the sugared glass bottom.
9. Bake 8-10 minutes and transfer to a wire rack to cool.
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