Makes about 3 dozen 3¼-inch thin cookies
Ingredients vary, and how much your cookies spread will depend on the oats, flour, coconut, and even the brand of butter you're using. The weather can affect baking, too. For thicker cookies, omit the 2 Tablespoons of milk. If you want the cookies to spread a little more, add another Tablespoon or two of milk to the batter.
As always, I urge you to seek out local and organic ingredients; they really do make a difference. Organic flours, rolled oats, and even organic brown sugar are readily available these days. Look for farm fresh eggs at your local farmers' market (find one by searching on LocalHarvest.org). You won't believe how good they taste.
1 cup (2 sticks/8 ounces) salted organic butter, melted
1 cup (packed) light brown sugar
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 Tablespoons organic milk
2 large farm fresh eggs
1½ cups organic all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups organic rolled oats (sometimes called old-fashioned oats; not instant or quick cooking oats)
1 cup unsweetened shredded coconut
Heat the oven to 350 degrees. Line a heavy duty baking sheet with unbleached parchment paper (when I bake cookies, I just use the same piece of parchment for the entire batch.)
Melt the butter and place it in a large mixing bowl. (I melt my butter in a large stainless steel mixing bowl set right over the lowest heat on a gas oven burner, then add the rest of the ingredients to it).
Using a large rubber spatula, stir in the brown sugar and granulated sugar. Add the vanilla, milk, and eggs and stir until well combined.
Add the flour, baking soda, salt, and cinnamon and stir until blended. Stir in the oats and coconut.
Using a 1½ Tablespoon round scoop, drop the cookies onto the prepared baking sheet (I put 12 cookies per sheet).
Bake until golden brown, about 13 to 15 minutes. Transfer the cookies to a wire cooling rack. Store in an airtight container for two to three days or freeze.
Recipe source: FarmgirlFare.com
Recipe © FarmgirlFare.com
