1 1/2 C Flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 C brown sugar
1/2 C butter
1/2 C shortening
1 tsp vanilla
1 1/2 C rolled oats – old fashioned
3/4 C coconut
Optional: 6 oz. pkg semi-sweet chocolate chips (1cup)
Preheat oven to 350 F
First step in making chewy oatmeal cooking is to add butter, shortening and sugars to your mixer and cream together until light and fluffy. This usually takes about 3-4 minutes to cut the sugar into the fat and incorporate air. Stop a couple of times and scrape the sides of the bowl down with a rubber spatula. Add the egg to the sugar mixture and continue to mix. Notice a lighter color develop, this is good! Lastly add the vanilla to this stage and beat for another minute or so. Now you are ready for all of the dry ingredients. Combine the flour, baking powder, soda and salt in a separate bowl and stir together. Add to the creamed mixture in 2-3 batches. Mix on low if you do not want a flour cloud all through your kitchen 🙂 Finally, add the oats and coconut. You can stir these ingredients in or continue with your mixer on low for about 20 seconds. If you are adding the optional chocolate chips, they go in now. Stir them in by hand or use the mixer, either method is acceptable. Cookie batter is complete!
P.S. This is the standard method for pretty much all cookie recipes. Once you have mastered this, you will be a cookie Maestro!!
Spoon out cookies on your ungreased cookie sheet in alternating rows so they have room to spread. I use a cookie scoop pictured below. But, a tablespoon is fine. This recipe will make about 3 1/2 – 4 doz.
Cook for 12-13 minutes.
Once cooked, move the cookies to a wire rack or parchment paper to cool.