Sadie Okonski Campbell)
Okonski Campbell & Gene Okonski
Harry, Mary, Mark, Okonski with Sadie Oct 2007
cups sifted all-purpose flour
teaspoons baking soda
pound (2 sticks) butter
½ teaspoons vanilla extract
cups granulated sugar
cup molasses (not strong, dark)
cups old-fashioned or quick cooking oatmeal ( Not Instant
cup firmly packed coconut
ounces (generous 1 cup) walnuts or pecans, cut or
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.
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.