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Dad's Favourite Oatmeal Cookies

. . . these crisp and slightly chewy cookies will sure be #1 with dad.

Imperial	Ingredient	Metric
1 1/2 cups	ROGERS NO ADDITIVE / ALL PURPOSE FLOUR	375 mL
1 tsp.	baking soda	5 mL
1 1/2 tsp.	baking powder	7 mL
1 1/2 tsp.	cinnamon	7 mL
1 tsp.	nutmeg	5 mL
1 tsp.	allspice	5 mL
1 cup	butter or margarine	250 mL
1 cup	sugar	250 mL
1/2 cup	brown sugar	125 mL
1	egg	1
2 tbsp.	molasses	25 mL
1 tsp.	vanilla	5 mL
1 1/2 cups	ROGERS PORRIDGE OATS	375 mL
3/4 cup	coconut	175 mL

Preheat oven to 325°F ( 160°C).

Combine ROGERS NO ADDITIVE / ALL PURPOSE FLOUR, baking soda, baking powder, cinnamon, nutmeg and allspice; set aside. Cream butter and sugars; add egg, molasses and vanilla and beat until fluffy.

Add dry ingredients to the creamed mixture. Stir in ROGERS PORRIDGE OATS and coconut.

Form dough into walnut-sized balls and place 2 inches (5 cm) apart on greased baking sheets. Do not press with a fork.

Bake for 12 - 15 minutes, or until golden brown. Let cool on pan for 2 - 3 minutes before removing to a cooling rack.

YIELD: 50 - 55 cookies.

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