Crispy Oatmeal and Coconut Cookies

A pre-war recipe, these cookies are thin and crispy and simply irresistible. They also keep in a tin box for a very long time.
Using an ice cream spoon for consistency, flatten the cookies before baking.

INGREDIENTS
1 Cup of All purpose flour
3/4 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
198 Gr. Butter – Softened, but cool
1 Cup Sugar
1/4 Cup packed brown Sugar – I use dark brown sugar
1 Large Egg
1 Teaspoon Vanilla extract
2 Cups of old-fashioned rolled oats
1 1/2 Cups of flaked coconut

METHOD
Adjust the oven rack to middle position and heat the oven to 180 Celsius. Line 3 baking pan sheets with parchment paper.
Whisk flour, baking powder, baking soda and salt in a medium bowl and sed aside.
Using a stand mixer with fitted paddle, beat the butter, sugar and brown sugar at low speed until just combined. Increase the speed to medium and continue to beat until light and fluffy. Add the egg and vanilla and incorporate at medium speed. Reduce to low speed and add the flour mixture and add the oats and coconut gradually.
Mix well and make sure all ingredients are well incorporated.

Using an ice cream spoon make small balls and spread them about 3-4 cm between each one, as they spread during baking.
Just before putting them in the oven, flatten them with your fingers dabbed in a little bit of water.
Bake the cookies, one sheet at a time for about 15-16 minutes, until the edges are crispy and slight browned.

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