Oatmeal raisin & toasted coconut cookies
Ingredients:
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp salt
3/4 cups (1 1/2 sticks) unsalted butter
1/4 cup solid vegetable shortening
1 cup sugar
1/2 cup packed dark brown sugar
1/4 cup honey
2 large eggs
1 Tbsp vanilla
3 cups rolled oats
1-1 1/2 cups raisins
1/2 cup toasted coconut
- Preheat oven to 350° F. Line two baking sheets with foil and butter the foil.
- Blend the first five ingredients in a medium bowl.
- Using an electric mixer, beat the butter, vegetable shortening and the sugars in another bowl until fluffy. Add the honey, eggs and vanilla.
- Gradually beat in the flour mixter. Stir in the oats, raisins and coconut.
- Drop the batter by tablespoons onto the baking sheets, about 1-2 inches apart (cookies won't spread that far). Flatten slightly.
- Bake ten minutes and cool completely onto sheets when done.
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