Coconut Oatmeal Cookies

Simple to make, with a crisp texture and just a bit sweet, a batch of these cookies can be put together while your oven preheats and the butter is melted.

Coconut Oatmeal Cookies – makes 5-6 dozen cookies

NOTE: 2nd amount is for a half recipe

2 cups oatmeal (rolled oats)                                  / 1 cup
3 cups Baker’s Sweetened Coconut                     / 1 1/2 cups
2 cups flour                                                                 / 1 cup
2 cups sugar, white                                                  / 1 cup
2 tsp baking powder                                                / 1 tsp
2 cups (4 sticks) melted butter**, cooled        / 1 cup
2 eggs, slightly beaten                                           / 1 egg
1 tsp vanilla extract                                                 / 1/2 tsp

** used salted butter

Preheat oven to 350 deg F.

Combine all dry ingredients in a large mixing bowl. Add the wet ingredients and make sure everything is mixed together. The dough will be wet and sticky.

Place teaspoonfuls of the batter on a cookie sheet about 2 inches apart. The cookies will spread so only add 12 cookies per sheet.

Bake for 12-15 until the cookies are golden brown around the edges.

Let cool on baking sheet for 10 min then transfer to a cooling rack using a thin flexible metal spatula.

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Trial 1 (cookies on the left): Cookies were baked right after the dough was mixed. It took 15 min for the edges to brown and the bottom to be golden. Spread quite a bit.

Trial 2 (cookies on the right) : In an attempt to reduce the spreading, the rest of the dough was shaped into 1 inch balls and refrigerated for 30 min. A second tray was baked at that point. Butter was observed to ooze out and pool around the cookie after about 5-10 minutes. As the cookies were not done after 15 min, they were baked for an additional 5 minutes. During this time, the butter disappeared. Next time, I might reduce the butter used, by 2-4 tbsp on a half recipe.

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