Coconut Oatmeal Cookies

Coconut Oatmeal Cookies
Source: Maida Heatter's Cookies (Andrews & McMeel Publishing, 1997 ed.), pg. 56.

It has been awhile since I've made cookies. I came across a bag of coconut in the refrigerator and decided to do something with it. These are described by Maida as "old-fashioned, plain, homey". They are very easy to make. They are buttery and stay soft after they have cooled. I don't think I've ever had an oatmeal cookies that I haven't liked. This is a good one to add to the collection!

2 1/2 cups sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
8 oz. (2 sticks) unsalted butter, softened
1/2 tsp. vanilla extract
1 cup light or dark brown sugar, firmly packed
1/2 cup granulated sugar
2 eggs
1 cup quick-cooking (not instant) rolled oats
1 cup shredded coconut, firmly packed (sweet or unsweet)

Adjust racks to divide the oven into thirds and preheat to 350. Line cookie sheets with aluminum foil or parchment.

Sift together the flour, baking powder, baking soda, salt and cinnamon and set aside.

Cream the butter and add the vanilla.

Beat in both the brown sugar and the white sugar.

    

Add the eggs, one at a time, mixing well.

On lowest speed, add the sifted flour mixture.

Remove the bowl from the mixer stand and stir in the oats with a wooden spoon.

Stir in the coconut.

Use a rounded teaspoon for each cookie. Place them 2-3 inches apart on the lined cookies sheets. Do not flatten the tops (they will do that during baking). Bake for 12-15 minutes until they are golden brown all over. The cookies will still be soft but will firm up as they cool.

Let the baked cookies stand on the sheet for a few seconds to firm up slightly before you remove them. Use a wide metal spatula to transfer to racks to cool.