Dad’s Oatmeal & Coconut Cookies

Dad’s traces its origins to a lawyer named Alonzo Sturges who lived in Los Angeles, California in the 1920s. His daughter married a baker who developed a recipe for an exceptionally good oatmeal cookie.
This recipe doesn’t disappoint; spicy, crunchy and not too sweet. The original recipe calls for white sugar, but I’d rather use brown sugar, which gives a dark caramel flavour to the final product. A perfect and not too naughty snack.

2 Large eggs at room temperature
227 Gr. butter at room temperature (1 Cup)
200 Gr. brown sugar (1 Cup)
240 Gr. all purpose flour (2 Cups)
180 Gr. Rolled Oatmeal (2 Cups)
180 Gr. Coconut (2 Cups)
120 Gr. or 6 Tablespoons Corn Syrup (optional)
2 Teaspoon Ginger
2 Teaspoon Cinnamon
2 Teaspoon Allspice
1 Teaspoon Baking Soda

Preheat your oven at 190 Celsius (375 Fahrenheit)
In a small bowl, mix the flour with the spices and baking soda.
Using a hand held mixer, In a larger bowl, cream the butter with the sugar, until light and fluffy. Add the eggs, one at a time and mix well.
Add the flour/spice mixture and mix well. Add the corn syrup and give a good final mix.
For the last part of the recipe, use a wooden spoon and pour the oatmeal and coconut together and mix thoroughly.
I use an ice cream spoon (Small one) and drop each ball on a baking tray covered with parchment paper, giving them a good distance as the cookies spread quite a bit.
Baked for 15 to 18 minutes. I like them brown and dark, as they become quite crunchy.
Dunk in a glass of milk… Lord !

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