1 1/2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR
1 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground cloves
1 cup butter
1 cup sugar
1/2 cup brown sugar
2 tbsp. molasses
1 tsp. vanilla
1 1/2 cups ROGERS PORRIDGE OATS ORIGINAL BLEND
3/4 cup coconut
Preheat oven to 325F (160C). Prepare baking sheets.
Combine flour, baking soda, baking powder, cinnamon, nutmeg and cloves; set aside.
Cream butter and sugars, add egg, molasses and vanilla and beat until fluffy.
Add dry ingredients to the creamed mixture then stir in Porridge Oats and coconut.
Using a teaspoon, form dough into walnut size balls and place 2 inches apare on the baking sheets. The cookie will spread when baked. Do not press down with a fork.
Bake for 15 minutes then let cool on a baking sheet for 3 minutes then transfer to wire rack for balance of cooling. Cookie will be soft to the touh when first removed from oven and you need to let cookies set on baking sheet before transferring to wire rack.