Photo April Harris
Whenever a cookie has oatmeal in it, I find it easy to believe it’s just a little bit good for me. Never mind the sugar, or the white flour, or any of the other ingredients, that oatmeal makes them nutritious. That is my story and I’m sticking with it. After all, a cookie or two can be good for the soul, and no one can argue with that.
This is another recipe from my treasured old Betty Crocker Cooky book. As with any recipe I have had for a long time, I have played with this one (particularly the rather dated mixing method) but the cookies are still just as I remember making them all those (ahem!) years ago.
Once again this is a ‘slice and bake’ cookie and I usually keep a roll or two of them stashed in the freezer. You see, if you are in our house, you are never more than 10 minutes from a hot, fresh cookie. I think that may be why we get so many visitors….
Oatmeal Coconut Crispies
Adapted from The Betty Crocker Cooky Book circa 1975
1 cup butter, softened
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla or almond flavouring
2½ cups all purpose (plain) flour
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon salt
1 cup rolled oats
1 cup flaked or dessicated coconut
(Flaked is nicest, but it’s very difficult to find in the UK so I often use dessicated.)
Cream together the butter and the sugar. Add the eggs and the vanilla or almond flavouring.
Sift together the flour, soda and salt. Stir into the butter mixture. Blend in the rolled oats and the coconut.
Shape the dough into two rolls, each about two inches in diameter. (For more instructions, with photographs, on how to do this, please see this post.) Wrap each roll in greaseproof or waxed paper and refrigerate for at least two hours or overnight.
At this point you can either freeze the cookie rolls for future use, or bake them. (If you do freeze the rolls, bring them out of the freezer five to ten minutes before slicing to make them easier to cut. These cookies can be baked from frozen.)
Heat the oven to 350ºF (170ºC). Cut the cookie rolls in slices about a quarter inch thick. Place on baking sheets and bake for 10 to 12 minutes (you may need a minute or two longer if cooking from frozen) or until lightly browned.
Remove the cookie sheets from the oven. Allow the cookies to sit for a minute or two to firm up before removing them carefully to a wire rack to cool….or you can eat them while they are warm if you prefer!