This was from Family Circle mag and is a bit different then when I found when I search the net for the recipe.
I tweaked it a tad by adding chocolate chips and, instead of baking soda used baking powder. I'm really sensitive to the taste of soda and only use it when it is a must (like with acids) and I usually use about 1/2 of what is called for. My tweaks are noted.
Grandma’s Oatmeal Cookies
Makes 1 dozen
1 stick plus 6 tbsp. butter, at room temperature
2/3 cup granulated sugar
¾ cup light brown sugar
2 large eggs
2 tsp. vanilla extract
1 ½ cups flour
2 ¼ cups old-fashioned rolled oats
1 1/4 tsp. Koasher salt
1 ¼ tsp. cinnamon
1 tsp. baking soda (I used baking powder)
¼ cup shredded coconut
2 cups chocolate chips (my addition)
2 cups confectioners sugar
1. Heat the oven to 350°F.
2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color.
3. On low speed, add the eggs and vanilla extract, and increase the speed to medium¬ high and beat for 1 to 2 minutes, until the sugar fully dissolves and the mixture is a pale white.
4. On low speed, add the flour, oats, salt, cinnamon, baking soda and shredded coconut. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated.
5. Pour the confectioners sugar into a bowl. Using an ice cream scoop, form balls of dough, roll them in the sugar and place them on a parchment-lined baking sheet.
6. Bake for 8-10 minutes, until the tops have lightly crackled. Remove and allow to cool on a baking rack.
I tweaked it a tad by adding chocolate chips and, instead of baking soda used baking powder. I'm really sensitive to the taste of soda and only use it when it is a must (like with acids) and I usually use about 1/2 of what is called for. My tweaks are noted.
Grandma’s Oatmeal Cookies
Makes 1 dozen
1 stick plus 6 tbsp. butter, at room temperature
2/3 cup granulated sugar
¾ cup light brown sugar
2 large eggs
2 tsp. vanilla extract
1 ½ cups flour
2 ¼ cups old-fashioned rolled oats
1 1/4 tsp. Koasher salt
1 ¼ tsp. cinnamon
1 tsp. baking soda (I used baking powder)
¼ cup shredded coconut
2 cups chocolate chips (my addition)
2 cups confectioners sugar
1. Heat the oven to 350°F.
2. Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes, until fluffy and pale yellow in color.
3. On low speed, add the eggs and vanilla extract, and increase the speed to medium¬ high and beat for 1 to 2 minutes, until the sugar fully dissolves and the mixture is a pale white.
4. On low speed, add the flour, oats, salt, cinnamon, baking soda and shredded coconut. Mix for a minute, until your dough comes together and any remnants of dry ingredients have been incorporated.
5. Pour the confectioners sugar into a bowl. Using an ice cream scoop, form balls of dough, roll them in the sugar and place them on a parchment-lined baking sheet.
6. Bake for 8-10 minutes, until the tops have lightly crackled. Remove and allow to cool on a baking rack.