RECIPE: Chewy Coconut Oatmeal Cookies

Time for me to grace you all with another recipe. Aside from my husband, everyone loves these tasty morsels (he's not a coconut fan...or an oatmeal fan, come to think of it). If it weren't for the fact that there are leftover Pumpkin Pie Squares calling my name from the fridge upstairs, I'd probably be in the kitchen making some for myself.

CHEWY COCONUT OATMEAL COOKIES

2 c. flour

1 tsp. each:

- baking powder

- baking soda

- salt

1 c. softened butter (or shortening)

1 c. granulated sugar

1 c. brown sugar

2 eggs

2 Tbsp. water

2 tbsp. vanilla

3 c. dry quick oats

sweetened coconut - flaked or shredded

Sift together flour, baking powder, baking soda, and salt. Add remaining ingredients EXCEPT for the oats and coconut. Beat until smooth. Stir in oats. Roll dough into 1-inch balls and roll in coconut. Bake on a greased cookie sheet at 325 for 12-15 minutes.

NOTES:

• I never actually sift the dry ingredients together...just dump them in a large glass measuring cup and stir together. Much faster and easier.
• I often make my cookies bigger than the recipe calls for. Maybe inch and a half instead of just an inch in size.
• If you can get it where you are, the Mounds brand of coconut is really super fab. I put a bunch in a cereal bowl for rolling the dough in it and make sure to eat some along the way. Makes the baking experience that much more meaningful (or calorie-full...not sure which).
• The dough is also very tasty...be prepared to put on roughly 2 pounds the day you make these.
• I use Pam to grease my cookie sheets. Less mess and hassle than shortening.
• While you don't want them to come out doughy, these cookies are especially good if they're still soft and "bendy" when you eat them. So avoid baking them too long and having them turn golden or light brown (they'll be crunchy).

By the way, these cookies can be counted as a decent breakfast in a pinch. Eggs and oats? Sounds healthy to me!