- Food writer: Carolyn Cashen
- 2 dozen cookies
- 1 cup all purpose whole wheat flour
- 1 cup quick cooking oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup soft margarine
- 1/3 cup granulated sugar
- 1/4 cup brown sugar substitute (splenda)
- 1 large egg, beaten
- 1 tsp artificial vanilla
- 1-1/3 cups sweetened flaked coconut
Preheat the oven to 375 F.
Place the flour, oats, baking powder, baking soda and salt into a large bowl. Mix well.
In a separate medium-sized bowl, cream the margarine with the sugar and brown sugar substitute with a pastry cutter. Mix in the beaten egg and vanilla.
Stir the wet ingredients into the dry ingredients. Stir in the coconut.
Line 2 baking sheet with parchment paper. Drop a teaspoon of the batter per cookie. Place 12 to 15 cookies per sheet. Bake in the center of the oven, one baking sheet at a time.
Bake for 8 to 10 minutes, or until the tops are golden-brown. Allow the cookies to cool enough to turn, about 4 or 5 minutes. Bake for an additional 4 to 5 minutes. Transfer to wire racks to cool.