Sliced Cookies: Coconut Oatmeal Rounds

These are tasty cookies that take very little time to actually prepare. Though you do have to chill them before you can slice and bake them, with a little planning you can always have cookie dough in the freezer ready to slice. This dough will keep up to 2 week in the fridge, or 6 weeks in the freezer.


Ingredients


½ cup sugar
½ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 egg
1 cup all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup rolled oats
½ cup coconut, shredded


Preparation


In a large bowl, cream together butter and sugars. Add egg and blend until smooth. Stir in all other ingredients and mix until dough is soft and pliable.


Turn out the dough onto a piece of wax paper or plastic wrap. Shape it into a log about 12 inches long. The dough is obviously too pliable to cut immediately, so wrap the log in the wax paper and freeze for 1 hour, or refrigerate for 2 hours. You can leave it longer, but don't try to cut it early.


Heat the oven to 375°F. Remove dough log from the fridge or freeze and unwrap. Cut the dough into ½-inch rounds. You should have 24 rounds when you're done slicing. Place these rounds on a prepared cookie sheet. Make sure the rounds are at least 1 inch away from each other and the sides of the pan. They will spread a bit.


Bake cookies for 10 minutes, until the edges are golden brown. Cool cookies 1 minute on cookie sheet, then cool completely on a wire rack. These cookies will keep up to 4 days in an airtight container.


This recipe makes 24 cookies.