BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL SWEETS, ICE CREAM & DESSERTSTUILE OR FLORINTINE STYLE COOKIE
Ingredients:
¼# butter, room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract
1/4 tsp baking soda
Pinch salt
1 cup quick cooking oats
½ cup each almonds and coconut
1 cup sugar
1 large egg
1 tsp vanilla extract
1/4 tsp baking soda
Pinch salt
1 cup quick cooking oats
½ cup each almonds and coconut
Method:
Preheat the oven to 350°F. Line a baking sheet with parchment paper; cream the butter and sugar together in mixer on medium speed until smooth; add the egg and beat until incorporated; add the vanilla, baking soda and salt and beat until smooth. Meanwhile, in a food processor, combine the oats, almonds and coconut and pulse several times to grind. Add this to the creamed mixture and beat until incorporated.
The dough will be stiff and sticky. Drop by the teaspoonful, about 3 inches apart, onto the prepared pan; flatten the dough slightly with your fingertips. Bake for 6 minutes until lightly golden. Remove from the oven and. Cool completely on wire racks. Store in airtight container.
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