Vancouver Island Cookies

Vancouver Island Cookies

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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Ingredients

37 m servings 105 cals
Serving size has been adjusted!
Original recipe yields 45 servings

Nutrition

  • Calories:
  • 105 kcal
  • 5%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 155 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl.
  3. Beat margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat egg, molasses, and vanilla into butter mixture until blended. Stir flour mixture into butter mixture until dough forms; fold in oats and coconut until just combined.
  4. Roll dough into 1 1/4-inch balls and place 2 inches apart on the prepared baking sheets.
  5. Bake in the preheated oven until edges are lightly browned, about 12 minutes. Allow to cool on the baking sheet for 5 minutes; remove to cool completely on a wire rack.

Reviews

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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 takin...

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