Coconut Oatmeal Cookies
11/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon freshly grated or ground nutmeg
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla
13/4 cups old-fashioned rolled oats
11/4 cups sweetened flaked coconut
Preheat oven to 375 degrees.
In a small bowl, sift together flour, cinnamon, baking soda, salt and nutmeg. With an electric mixer, beat together butter and sugars until light and fluffy in a separate bowl. Beat in egg and vanilla, then stir in flour mixture, oats and coconut until combined well.
Drop rounded tablespoons of dough 3 inches apart on ungreased cookie sheets and gently flatten mounds into 3-inch rounds. Bake cookies in middle of oven until golden, 10-12 minutes. Cool cookies on cookie sheets 1 minute, then cool completely on a rack. Makes about 45 cookies.
Times testing notes: We don’t like the fuss of tablespoons when dropping the dough onto the cookie sheet, so we used a No. 40 scoop (about 11/2 inches in diameter) to create uniform cookies; that made 21/2 dozen large cookies.
Source: Kathryn Wilson, St. Petersburg
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