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Bake Shop Oatmeal Cookies Recipe

Shaped Cookies

Rating:

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
1 cup light brown sugar, lightly packed
¾ cup dark brown sugar, lightly packed
1 cup unsalted butter, very soft
1 ½ teaspoons vanilla extract
2 large eggs
3 cups quick or old-fashioned oats (not instant oats)
2/3 cup coconut flakes, chopped

In a small bowl, stir together the flour, baking soda, salt, cinnamon and ginger. Set aside.

In a large bowl, stir together the brown sugars. Add the butter and vanilla extract. With an stand or hand mixer, beat on medium speed for 1 minute. Add eggs one at a time and beat for 30 seconds after each addition. Stir in flour mixture by hand until combined. Stir in oats and coconut. Wrap dough and chill for 24-48 hours.

Heat oven to 350 degrees F. Lightly grease three large cookie sheets or use parchment paper.

Measure ¼ cup dough for each cookie and roll into balls. Place 6 dough balls on each cookie sheet, 2 ½ to 3 inches apart. Bake 17-19 minutes, only until tops are lightly golden brown. Cool cookies 10 minutes before removing from sheet. Makes 18 cookies. Baker's hint: For smaller cookies, use 2 tablespoons dough and bake for 12-15 minutes.

Nutrition values per large cookie: 268 calories, 13g fat, 35 g carbohydrates, 2 g fiber, 4 g protein, 52 mg cholesterol, 152 mg sodium