oatmeal coconut red raspberry cookies

oatmeal coconut red raspberry cookies

1/2 cup butter
1 cup brown sugar
1 egg
1/2 tsp vanilla
1 cup flower
1/2 cup coconut
1 cup oats
1 tsp baking powder
1/2 cup red raspberry preserves

1. preheat oven to 350 degrees
2. cream butter and sugar add in egg and vanilla
3. combine dry ingredients
4. combine wet and dry ingredients until moist
5. roll dough into 3/4” balls and place on a greased cookie sheet
6. bake for 10-11 minutes
6. once removed from the oven press a spoon into the center to flatten and fill the crevice with a spoonful of raspberry preserves or any other preferred preserve

yields: 12-24 cookies

These cookies are delicious and moist! Don’t cook the cookies over 11 minutes or else they will become very hard. To make them healthier I will use apple sauce instead of butter and choose coconut without sugar added to it. Although, I think the sugar in the coconut helps balance out the brown sugar and the blandness of the oatmeal. They are hearty cookies and the raspberry adds a wonderful tartness, blackberry would be great too!

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