Recipe For Cooking Bake Shop Oatmeal Cookies

Toaster Oven Cookies :: Cookie Cutter and Ball Cookies

Bake Shop Oatmeal Cookies

1 1/2 C. flour
1 tea. baking soda
1/2 tea. salt
3/4 tea. ground cinnamon
1/2 tea. ground ginger
1 C. light brown sugar, lightly packed
3/4 C. dark brown sugar, lightly packed
1 C. unsalted butter, very soft
1 1/2 tea. vanilla extract or flavoring
2 lrg. eggs
3 C. quick or old-fashioned oats (not instant oats)
2/3 C. coconut flakes, chopped

In a sm. bowl, stir together the flour, baking soda, salt, cinnamon and ginger. Set aside.

In a lrg. bowl, stir together the brown sugars. Add the butter and vanilla extract or flavoring. With an stand or hand mixer, beat on med. speed for 1 min. Add eggs one at a time and beat for 30 seconds after each addition. Stir in flour mixture by hand until combined. Stir in oats and coconut. Wrap dough and chill for 24-48 hr..

Heat oven to 350 degrees F. Lightly grease three lrg. cookie sheets or use parchment paper.

Measure 1/4 C. dough for each cookie and roll into balls. Place 6 dough balls on each cookie sheet, 2 1/2 to 3 in. apart. Bake 17-19 min., only until tops are lightly golden brown. Cool cookies 10 min. before removing from sheet. Makes approximately 18 cookies. Baker\s hint: For smaller cookies, use 2 Tbsp. dough and bake for 12-15 min.

Nutrition values per lrg. cookie: 268 calories, 13g fat, 35 g carbohydrates, 2 g fiber, 4 g protein, 52 mg cholesterol, 152 mg sodium