Prep Time
10 minBake Time
12-15 minYield
3 dozenRating
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Loading...| 1/2 cup sliced almonds, toasted | |
| 1 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR | |
| 1/2 tsp. baking soda | |
| 1/2 tsp. salt | |
| 1 cup ROGERS LARGE FLAKE OATS or PORRIDGE OATS | |
| 2/3 cup unsweetened coconut | |
| 2/3 cup butter, softened | |
| 2/3 cup brown sugar | |
| 1/3 cup sugar | |
| 1 egg | |
| 1 tsp. vanilla |
Sweet and chewy
| 1. | Preheat oven to 350ºF (175ºC) |
| 2. | Spread almonds on baking sheet and bake in centre of the oven until toasty and golden, about 7 minutes, shaking pan halfway through. Cool. |
| 3. | In a medium bowl, whisk together flour, baking soda, salt, oats and coconut. |
| 4. | Beat together butter and sugards until light and fluffy. Beat in egg and vanilla, then on low, beat in the flour mixture. Stir in toasted almonds. |
| 5. | Roll dough into 1″ balls, spacing 2″ apart on baking sheets. |
| 6. | Bake for 12-15 minutes. Cookies are done when they are golden brown and just slightly underdone in the centre. |
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