| Oatmeal
Chocolate Coconut Cookies
3/4 Cup butter
1 cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon cinnamon
2 eggs
1 teaspoon vanilla
1 3/4 cups all purpose flour
2 cups rolled oats
1/2 cup semisweet chocolate
chips
1/2 cups shredded coconut
In a large mixing bowl, beat
butter with an electric mixer on medium for 30 seconds. Add brown
sugar and granulated sugar, baking powder, baking soda and cinnamon.
Beat until combined, scraping sides of bowl as needed. Beat in the
eggs and vanilla until combined. Beat in flour. Stir in oats. Stir
in chocolate chips and coconut.
Drop by rounds about two inches
apart onto un-greased cookie sheets. In a convectional oven, bake at
375 degrees for 10 to 12 minutes. In Trivection, select multitrack
convection, and enter 375 degrees. The oven will convert to 350
degrees, and you can bake three racks at a time for 10 to 12 minutes
or until edges are golden. Makes 36-48 cookies, depending on size.
Variations: Instead of
chocolate chips and coconut, substitute raisins or other dried fruit
pieces, chopped toasted almonds, or other flavor chips. |
