In the old, blue binder full of recipes owned by my mother and painted in white-out hearts by either me or my sister (who can remember such things?) there is a treasure trove of old recipes. Well, sort of. Actually, a lot of the recipes seem to have been cut out of the Vancouver Sun, circa 1992, and rely heavily on sun-dried tomatoes. And I never quite realised the depths of my mother’s obsession with meringue. If it had meringue in the title, she cut it out of the newspaper and sandwiched it in a plastic sleeve.
Still, there are some goodies. Not so strangely to me, most of the family ‘heirloom’ recipes come in the dessert section. A sweet tooth is obviously genetic. I’m partial to oatmeal cookies and these ones are very good. I love the pecan and coconut and oat combination. I haven’t really toyed with the recipe, but I think I might take out a cup or so of sugar the next time I bake these, and see what it does to the texture. My tooth could use a little less sweet. Update to follow.
- 1-1/4 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cup butter
- 1/2 cup white sugar
- 1-1/2 cups firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2-1/2 cups rolled oats
- 1 cup chopped pecans
- 1 cup shredded coconut
- Heat the oven to 190°C (375°F).
- Sift together flour, salt, baking powder and soda.
- Cream the butter with an electric mixer. Gradually add the white sugar, brown sugar and eggs. Mix into the dry ingredients.
- Stir in oatmeal, nuts and coconut.
- Drop teaspoon-sized balls of dough onto greased baking sheets and bake for 12-15 minutes, until golden brown.