Recipe by Derek Croteau
"A semi-soft cookie, a cross between a Dad's® cookie and a spice cookie. I bet ya can't eat just one!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/2 tablespoons
1 1/2 cups
quick cooking oats
sweetened flaked coconut
These spread like crazy and are very delicate cookies. I use Silpat mats for my cookie sheets and I'd recommend them for these cookies if nothing else. I had to be extremely careful when taking them off the cookie sheet. They are also very thin but chewy when all is said and done--can't speak to how they hold up day in and day out, since I just made them today. However, I imagine they crisp up pretty quickly. I used a small cookie scoop and was able to fit 9 on a sheet but spaced them out pretty well. You need to with these. I also cut the spices by about 1/2--I only used 1 tbsp cinnamon, 1/2 tbs of the other spices and am glad I did. I'm convinced the full amounts would've been too much. I also baked for 9 minutes and allowed to cool on the pan for a few minutes before taking them off. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Vancouver Island Cookies
Serving Size: 1/45 of a recipe
Servings Per Recipe: 45
Amount Per Serving
Calories from Fat: 44
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See a top-rated recipe for soft, chewy oatmeal cookies.
See how to make one of our most popular cookies.
Make these classic cookies to sweeten any occasion.