Oatmeal Raisin Coconut Molasses Cookies
Contributor: Sadie Okonski Campbell
3 cups sifted all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
½ pound (2 sticks) butter
1 ½ teaspoons vanilla extract
2 cups granulated sugar
½ cup molasses (not strong, dark)
2 cups old-fashioned or quick cooking oatmeal ( Not Instant Oatmeal)
1 cup firmly packed coconut
4 ounces (generous 1 cup) walnuts or pecans, cut or
Adjust two racks to divide the oven into thirds and preheat to 375 degrees. Cut aluminum foil to fit cookie sheets.
Sift together the flour, baking soda, and salt and set aside.
In the large bowl, cream the butter. Beat in vanilla, add sugar, and beat well.
Add molasses and beat to mix.
Add eggs one at a time, scraping bowl and beating well after each addition.
On low speed gradually add the dry ingredients, continuing to scrape the bowl and beating only until incorporated.
Then add oatmeal, coconut, and nuts, stirring only until mixed.
Use well rounded (but not heaping) teaspoonful of dough for each cookies. Place 2 inches apart.
Bake two sheets at a time for about 15 minutes, reversing the sheets top to bottom and front to back once to insure even browning, until the cookies are lightly colored. The cookies will still feel slightly soft and under done, but do not over bake. Remove cookies from oven and let stand for one minute, than transfer to cookie rack to cool.