YIELD: 3 dozen cookies
PREP TIME: 10 minutes
BAKE TIME: 12-15 minutes

Ingredients

1/2 cup sliced almonds, toasted

1 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR

1/2 tsp. baking soda

1/2 tsp. salt

1 cup ROGERS LARGE FLAKE OATS or PORRIDGE OATS

2/3 cup unsweetened coconut

2/3 cup butter, softened

2/3 cup brown sugar

1/3 cup sugar

1 egg

1 tsp. vanilla

Directions

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Preheat oven to 350ºF (175ºC)

Spread almonds on baking sheet and bake in centre of the oven until toasty and golden, about 7 minutes, shaking pan halfway through. Cool.

In a medium bowl, whisk together flour, baking soda, salt, oats and coconut.

Beat together butter and sugards until light and fluffy. Beat in egg and vanilla, then on low, beat in the flour mixture. Stir in toasted almonds.

Roll dough into 1″ balls, spacing 2″ apart on baking sheets.

Bake for 12-15 minutes. Cookies are done when they are golden brown and just slightly underdone in the centre.

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