A thin crispy oatmeal coconut cookie that is a family favorite.
In a medium bowl, beat together softened butter, white sugar, brown sugar and egg. Cream well. Combine the flour with the baking soda and baking powder. Add to the creamed ingredients and mix well. Stir in the oatmeal and coconut. Form into 1-1/2 inch balls and place on a non-greased baking sheet well apart as they spread quite a bit; flatten with your hand to almost 1/2 inch thick. Bake at 350° for 13 minutes or until golden. Remove to a wire rack to cool.
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The cooking time was accurate and they came out great! I would say they make more than 24, though! I had over 30 cookies, and I would say they were on the large size!
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flemel2001 on 10.23.2010
Delicious! I gave my hubby a glass of milk and a couple of cookies after they had slightly cooled. He loved them, calling them a cross between a macaroon and an oatmeal cookie. The true indicator was when I came back into the kitchen to put the cooled cookies away when I noticed that he had put almost an entire “row” of cookies from the cooling rack away–into his tummy!