Bake Time
12-15 minRating
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Loading...| 1 1/2 cups ROGERS ALL PURPOSE FLOUR | |
| 1 tsp. baking soda | |
| 1 1/2 tsp. baking powder | |
| 1 1/2 tsp. cinnamon | |
| 1 tsp. nutmeg | |
| 1 tsp. allspice | |
| 1 cup butter | |
| 1 cup sugar | |
| 1/2 cup brown sugar | |
| 1 egg | |
| 2 tbsp. molasses | |
| 1 tsp. vanilla | |
| 1 1/2 cups ROGERS PORRIDGE OATS | |
| 3/4 cup coconut |
Delicious oatmeal cookies. If you like them chewy, take them out of the oven a few minutes early.
| 1. | Preheat oven to 325°F ( 160°C). |
| 2. | Combine flour, baking soda, baking powder, cinnamon, nutmeg and allspice; set aside. Cream butter and sugars; add egg, molasses and vanilla and beat until fluffy. |
| 3. | Add dry ingredients to the creamed mixture. Stir in Rogers Porridge Oats and coconut. |
| 4. | Form dough into walnut-sized balls and place 2 inches (5 cm) apart on greased baking sheets. Do not press with a fork. |
| 5. | Bake for 12 – 15 minutes, or until golden brown. Let cool on pan for 2 – 3 minutes before removing to a cooling rack. |
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