Coconut Oat Cookies

Toasting the oats and coconut adds an incredible flavor and texture to the traditional versions of oatmeal cookies. From the "Cook's Encyclopedia".

• Ready In: 20 mins
• Yields: 18 cookies

Ingredients

• 2  cups quick-cooking oats
• 1  cup coconut
• 1  cup butter or 1  cup margarine, at room tempurature
• 1⁄2 cup granulated sugar
• 1⁄4 cup  firmly packed dark brown sugar
• 2  large eggs
• 4  tablespoons milk
• 1 1⁄2 teaspoons vanilla
• 1  cup all-purpose flour
• 1⁄2 teaspoon baking soda
• 1  pinch salt
• 1  teaspoon ground cinnamon

Directions

1. Preheat oven to 400°F.
2. Lightly grease 2 baking sheets and the bottom of a glass, then dip the glass bottom in sugar.
3. Spread the oats and coconut on an ungreased baking sheet, bake 8 to 10 minutes until golden brown, stirring occasionally.
4. Using an electric mixer, cream the butter and sugars until creamy.
5. Beat in the eggs one at a time, add the milk and vanilla.
6. In a separate bowl, combine the flour, baking soda, salt and cinnamon and fold into the butter mixture.
7. Add the toasted oats and coconut.
8. Drop spoonfulls of the dough 1 1/2-inches apart on the prepared cookie sheets and flattened with the sugared glass bottom.
9. Bake 8-10 minutes and transfer to a wire rack to cool.