These are the kind of cookies that hold little appeal when you’re a kid. They’re more crunchy than chewy, full of oats and chocolate-free. Just between you and me though, that’s some of the tastiest cookie batter going.
In honour of J., who has been baking me good cookies from scratch my entire life.
And we wonder why we turn out the way we do.
Like mother, like daughter.
1 cup butter
1 cup brown sugar
1 cup white sugar
1 tsp vanilla
1 1/2 cups rolled oats, old-fashioned
1 cup unsweetened coconut flakes
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.
In a small bowl, whisk together the flour, baking powder, baking soda and salt.
Add the dry ingredients to the wet mixture and stir to combine.
Form the dough into walnut-sized balls, leaving lots of space between cookies (about 12 per sheet). Press down each ball with your hand or a fork.
Bake until golden brown (about 10-15 minutes). The longer you bake them, the crunchier they will be. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Yields about 4 dozen cookies.
Source: Mom’s recipe file, with a few minor tweaks.