Coconut Oatmeal Cookies
1 cup (250 ml) butter (or shortening)
1 cup (250 ml) white sugar
1/2 cup (125 ml) brown sugar
1 egg, well beaten
2 tbsp (25 ml) molasses
1 tsp (5 ml) vanilla
1 1/2 cups (375 ml) flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1 cup (250 ml) desiccated coconut
1 1/2 cups (375 ml) rolled oats
Preheat oven to 325 F.
Cream butter, add sugars and mix well.
Stir in the egg, molasses and vanilla.
Add flour, baking powder, baking soda and salt.
Beat until smooth.
Stir in coconut and rolled oats.
Roll dough into smallish balls (meatball style) and place on lightly greased cookie sheets (or use parchment paper).
Flatten with a fork.
Cook for 10 to 12 minutes until lightly browned – for chewy cookies, more browned for crunchy cookies.
Cool on the cookie sheet for a few minutes, then remove to a wire rack for cooling.