Exotic Oatmeal Cookies

Ahhhh the vanishing oatmeal cookies... My first oatmeal-cookie recipe I home-made. I didn't know at the time that it would be the best recipe I would come across. I have baked many many oatmeal cookies since then and usually trying a different recipe. But I can't help to go back to these. They're like an ex you can't get over. Just untouchable!

Not steering away from this great recipe, I did make a few alterations to spice it up and try a few new flavors with oatmeal: shredded coconut and orange zest. The coconut flavor complements the nutty oats beautifully, and the orange zest gives them just that "exotic" hint. Fabulous! Rating: 4.5 out 5.




Exotic Oatmeal Cookies: adapted from Quaker Oats®

Ingredients:
- ½ pound (2 sticks) margarine or butter, softened
- 1 cup firmly packed brown sugar
- ½ granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt (optional)
- 2,5 cups rolled oats (quick or old fashioned, uncooked)
- 1 cup raisins
- 3/4 cup shredded coconut
- zest of 1 orange

Instructions:
- Heat the oven to 350°F.
- Beat together margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, coconut, baking soda, cinnamon, orange zest and salt; mix well. Stir in oats and raisins; mix well.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to wire rack.


I'm pretty sure the reason why the original recipe is called "vanishing" oatmeal
cookies is because they really vanish someplace magical (read: my mouth) ALL
within hours!