My daughter Ivy made these delicious little cookies today and then she text me right away to tell me how absolutely yummy they are. It's so sad that I am three hours away!!! Thanks alot Ivy! It's ok though as I am still sugar detoxing from the holidays! She uses alot of recipes from Mels Kitchen Cafe and all of them so far have been great!
These cookies are buttery, soft, chewy, filled with coconut and oatmeal…and that all adds up to being some of the best cookies ever. Plus, the baked cookies freeze wonderfully. Not that they’ll make it that far.
*Note: A couple of the times I have made these, I have substituted white wheat flour for the all-purpose and they turned out delicious!
1 cup granulated sugar
1 cup brown sugar
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats
DIRECTIONS:Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).
To visit Mels go here: http://www.melskitchencafe.com/