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!"
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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
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