These little oatmeal cookies (or oatmeal crisps as they are sometimes called) are a real delight.
They are fairly simple cookies made with brown sugar instead of white sugar, and with the addition of a cup of coconut.
I love oatmeal cookies. They are pretty much my favorite cookies ever. The coconut in this recipe gives you that great oatmeal cookie flavor with a nice note of coconut.
You can add chopped nuts or leave them as they are. I think you will enjoy them.
Oats are very healthy for us because they are full of fiber and help reduce cholesterol. Look here for information on the wonderful health benefits of oats. You will also find information about how to get more oats into your diet daily.
Oatmeal Cookies with Coconut
- 1 cup butter
- 1 1/4 cups brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/2 cups rolled oats
- 1 cup coconut
- 1 1/4 cups pastry flour, sifted, or 1 cup sifted all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Preheat oven to 350°F.
- Beat the butter, sugar and egg until fluffy. Add the vanilla and stir. Sift together the flour, baking soda, baking powder and salt. Stir 1/3 of flour mixture into the wet mixture.
- Add the rolled oats, coconut and remainder of the flour mixture until the dough is not sticky when touched.
- Bake at 350°F for 10-15 minutes.
Cool and store in a container with a tight fitting lid.
Makes 6 dozen cookies.
- Instead of vanilla you can use 1/4 teaspoon almond extract for a bit of almond flavor.
- 1/2 cup chopped walnuts may be added to the dough for added nutrition and crunch.
- For color, especially during the holidays, add 1 cup glazed red and green cherries, finely chopped.
This recipe make a whopping 6 dozen cookies, so each cookie is quite small. Each cookie has just a few grams of carbs, so if you are diabetic and your body can handle a bit of sugar, you might want to give these a try.