Today I decided to whip up another batch of cookies using the Quaker recipe. This time I omitted the cinnamon, subbed Almond Extract for the vanillla extract and added some coconut. The results are Fabulous! The coconut makes these cookies a little sturdier and heartier. They have a lightly crisp exterior and edged but the interior is moist and bursting with flavor. The almond/coconut flavors play off of each brilliantly. Next time I might throw in some Milk Chocolate chips or chopped pecans/almonds not that these cookies need anything more, I just like to experiment. I suggest you make these sooner rather than later!
Vanishing Oatmeal Coconut Cookies
adapted from Quaker
2 sticks margarine or butter, softened (I used butter)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon Almond Extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional) (I used)
2 1/2 cups Quaker® Oats (I used Quick Cooking)
1/2 -1 cup Coconut (more or less to taste and texture: You don't want the dough too dry to stick together to form balls)
Heat oven to 350°F.
In large bowl, beat butter and sugars until creamy.
Add eggs and almond extract; beat well.
Add combined flour, baking soda and salt; mix well. Add oats and 1/2 cup coconut; mix well. Add more coconut up to 1 full cup until desired consistency (and taste is achieved).
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.