3/4 cup self-raising flour
1/2 cup butter (softened)
3/4 cup light brown sugar
1 egg (large)
1 1/2 teaspoons vanilla extract
3/4 cup desiccated coconut
1 1/2 cups porridge oats
Pre-heat the oven to 375° F
In a small bowl mix the flour and the coconut, if you don’t have self -raising flour then use plain flour and add to it 1 tsp baking powder and half a teaspoon of salt.
In a large bowl beat the butter, vanilla extract, and brown sugar together until light and fluffy. Add the egg and mix thoroughly. Add the flour and coconut mix until well blended. By hand stir in the porridge oats (old fashioned oats are best) . Drop the dough by teaspoon onto un-greased cookie sheet. For larger cookies drop by the tablespoon. Bake for 10 minutes, until the centre is puffed up and the edges begin to brown. Remove from the oven, let them cool for a minute on the baking tray before placing on a wire rack to cool.
cooks notes: this recipe is for my dad, as Oaties are his favourite cookie/biscuit and every time we visit in Idaho I bring several packages back of an Scottish made oaties biscuits that we buy from Chatsworth Farm Shop. So for ages I have been experimenting with various different recipes for oatmeal cookies and attempting to create and oatie type cookie/biscuit and this recipe is the closest I have been able to get so far. H says the cookies were "Yum" so I guess that's not a bad review. They were also very simple to make I'm sure I will continue to adapt the recipe I have concocted but for now I'm just going to have to eat a cookie. or two.