These are some of the most requested cookies in my household; they are tender, crispy and delicious and for those that aren't concerned about any kind of diet or food restriction, one of the nicest for adding whole grains to their meals.
The ingredients are fairly commonplace, nothing out of the ordinary. You will most likely have these in your pantry already.
1/2 cup Margarine or butter, softened at room temperature
1 cup brown sugar, I like golden brown the best, or half and half white granulated sugar and dark brown sugar
1 teaspoon vanilla extract
1/4 cup hot water
1 cup white flour
1 teaspoon baking powder
3 cups rolled oats - the wild oats used to be my favorite, They're smaller but now they aren't as easy to find. Use porridge oats, or other rolled grain
1/2 cup shredded coconut, unsweetened
Method; beat the first five ingredients well, add the flour and baking powder, mix, then add the oats and coconut.
Drop by spoonfuls onto a sheet, bake in preheated oven at 350F. for ten minutes, switch the sheets around if you have hot spots, bake for a further couple of minutes. The top of the cookies should still be soft, and slightly browned underneath.
Let them cool before removing them to a rack. Hint; I use parchment paper or tin foil and just slide the whole thing off onto a rack to cool. This recipe makes about four dozen cookies, depending on the size you make them.
Optional; add one cup of raisins or chocolate chips to the dough before baking.
Freeze in a ziploc bag or other air tight container, for weeks. Bet you won't be able to leave them for long!
They will go slightly soft in storage - for a crispy cookie eat them immediately upon cooling.
If frozen, reheat in the microwave for a few seconds for best results, or just let them thaw at room temperature.
Crumble on top of ice cream for a decadent treat.