We made these delicious cookies today, and since we only enjoyed one each, there are lots to look forward to. I love freezing little cookie mounds that I can pull out later when company comes or for a special day or for quiet evenings when the kids are in bed.
* 1 cup (2 sticks) Butter
* 1 cup Sucanat or Honey or Agave
* 2 Eggs
* 1 teaspoon Vanilla
* 2 ½ cups Soft Wheat Flour
* 1 teaspoon Baking Soda
* ½ teaspoon Baking Powder
* ½ teaspoon salt
* 2 ½ cups Rolled Oats
* ½ cup Shredded Coconut
* ½ cup Chopped Nuts
* ½ cup Chocolate Chips
optional raisins, ground flax, sesame or sunflower seeds
Preheat oven to 350 degrees.
Cream butter and sucanat(honey, agave) until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, baking powder and salt; mix well. Stir in rolled oats, coconut and nuts; (and any others add ins) and mix well.
Drop dough by heaping tablespoonfuls onto an ungreased cookie sheet. Use medium scoop to place cookies on parchment paper to freeze for later delight.
Bake 10-12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.