• 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.

  1. Place the flour, oats, baking powder, baking soda and salt into a large bowl. Mix well.

  1. 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.

  2. Stir the wet ingredients into the dry ingredients. Stir in the coconut.

  3. 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.

  4. 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.

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