Oatmeal Cookies (Coconut)

A delicious twist on the classic oatmeal cookie. These Oatmeal Coconut Cookies are so soft, chewy, tasty - it's impossible to only eat one.

1 cup butter
1 cup sugar
1 cup brown sugar, packed
2 large eggs, room temperature
2 tsp. pure vanilla extract
2 cups all-purpose flour, unbleached
1 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
1 cup old-fashioned or quick-cooking oats
1 cup sweetened shredded coconut

In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut.

Divide dough into 4 portions. On a lightly floured surface, shape each into a 6" long log. Wrap in waxed paper; freeze 2 hours or until firm.

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4).

Unwrap and cut dough crosswise into ½" slices, reshaping as needed. Place 2" apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool.

Makes 4 dozen.

Freeze Option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

Nutritional information: 
1 cookie: 109 calories, 5g fat (2g saturated fat), 8mg cholesterol, 56mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein.