Makes about 8 dozen small cookies.
Traditionally these cookies are made with butter. I make them with both butter and olive oil and surprisingly prefer the cookies with olive oil. Shredded coconut and chocolate give these cookies an added crunch and taste. Since this makes a large number of cookies, I tried freezing and refrigerating them. Both methods work very well. I store them in a plastic container with wax paper between the layers.
- 1 1/3 cups unbleached all – purpose flour
- 1 teaspoon baking powder
- 1 cup olive oil
- 1 ¼ cups light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups old fashioned rolled oats
- ¾ cup unsweetened shredded coconuts
- 5 ounces imported semi-sweet chocolate, chopped into very small pieces
- Preheat the oven to 350F.
- Line 2 to 3 large cookie sheets with parchment paper.
- In a small bowl combine the flour and baking powder.
- Pour the oil into a bowl of an electric mixer and beat with the balloon whisk attachment, at medium speed, adding sugar gradually, for about 5 minutes. You may have to scrape the sides of the bowl. Add the egg and vanilla extract.
- With a rubber spatula gradually add the flour mixture, mixing until just combined.
- Gradually fold in the oats, coconut and chocolate.
- Place flat teaspoons of batter unto the cookie sheets, 1 inch apart.
- Bake for about 20 minutes, the cookies should be golden.
- Transfer to a wire rack to cool.
If you wish to make the cookies with butter use, 2 sticks.