Posted: March 16 2020 in Recipes

We love using McCann’s Irish Rolled Oats for this recipe. Not only are the oats grown in
Ireland’s fertile fields, they say that there is no place on earth that produces finer oats. We agree, John McCann built Beamond Mill in County Meath in the 1800’s. Tradition speaks volumes.

Makes 2 Dozen Cookies

1 cup butter, at room temperature
1 cup sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla
1 1/4 cups flour
1 1/4 cups quick-cooking rolled oats, we love McCann’s Irish Rolled Oats
3/4 cup coconut
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips or raisins, optional

Preheat oven to 350 F.

In a medium bowl, beat the butter and sugars till combined. Add the egg and vanilla and beat until light and fluffy.

Add the flour, oats, coconut, baking powder, baking soda and salt to another medium mixing bowl. Stir until blended and add the dry ingredients to the batter. Combine with a wooden spoon. Add chocolate chips or raisins and stir until mixed.

Using a teaspoon, drop large spoonfuls of batter onto a lightly greased or parchment lined baking sheets. Bake for 10-12 minutes, until golden. For a chewy cookie, remove at 10 minutes or when centre of cookie is set. Transfer to a wire cooling rack.