Since the Ginger Cookie recipe was a trip down nostalgia lane, I thought I would include another recipe for a cookie I grew up with. My mom made these amazing coconut and oatmeal cookies when I was little, they are buttery, crispy and delicious. Just an awesome cookie. You can replace the chocolate chips with raisins or just leave them out.
Scratch Me Cookies
Preheat oven to 350 degrees F. Line baking pans with parchment paper.
Dry Ingredients: Mix together in a bowl
1 cup gluten-free flour (or regular flour)
2 cups oats
1 cup coconut
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 cup butter or shortening
1 cup firmly packed brown sugar
1 tsp vanilla
1 cup chocolate chips or raisins (optional)
Cream butter and brown sugar together, add egg and vanilla and beat til well mixed. Add dry ingredients in small batches and mix until all incorporated. Add chocolate chips or raisins. Scoop batter into 2 Tbsp size balls onto baking sheet leaving at least 2 inches between balls to allow the cookies to spread. Flatten the cookies down with your hand. Bake for 7-10 minutes, but watch them carefully as they burn easily. Allow to cool on baking pan for 5 minutes before transferring them to a cooling rack. Enjoy. Cheers, Michele