These yummy cookies will be popular throughout the year. Perfect for the convection or regular oven. Lots of additions make for good taste and nutrition. Bake just until brown, but still soft in the center for a crunchy exterior and chewy interior.
1 stick butter (1/2 cup)
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup rolled oats
3/4 cup flaked coconut
1 cup broken walnuts
1 cup chocolate chips
1. MICROWAVE (100%) butter in micro-safe mixing bowl 20 to 30 seconds or until softened. Preheat oven to 350 degrees.
2. Blend sugars into butter; add egg and vanilla. Beat well. Add flour, baking powder, baking soda, cinnamon and salt; mix just until blended. Add remaining ingredients; stir until combined. Drop mixture by rounded teaspoons onto Teflon-coated or lightly greased baking sheet. Place on low rack.
3. CONVECTION-BAKE at 350 degrees for 9 to 11 minutes or until edges are set and center is soft. Cool 5 minutes; remove to cooling rack. Continue with remaining dough. Cool completely before storing in covered container.
About 30 Cookies
TIPS> For best flavor, freeze leftover cookies in air-tight container. Remove and thaw just before serving.
>All-purpose or a blend of whole wheat and white flour can be used.
>Other nuts such as chopped pecans or almonds can be used.
>When baking in a regular oven, time may be slightly longer.
>Dough can be shaped and refrigerated or frozen in balls; thaw before baking as directed.