Oatmeal Muffin Cookies
|Butter/Margarine||1 Cup (16 tbs)|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
|Rolled oats||4 Cup (64 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
|Shredded coconut||1⁄2 Cup (8 tbs)|
|Raisins/Cranberries||1⁄2 Cup (8 tbs)|
|Chopped nuts||1 Cup (16 tbs) (Natural)|
Mix until blended the butter and sugar.
Add eggs and mix well.
Stir in remaining ingredients.
Pack cookie dough into 4-ounce ice cream scoop or 1/2 measuring cup.
Scrape dough level with rim and empty onto lightly oiled baking sheet.
Space cookie about 2 inches apart.
Bake in a 350° oven until cookie edges are golden brown, about 15 minutes.
Cool cookies on a rack.