Vancouver Island Cookies

Vancouver Island Cookies

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    37 m
derekc80
Recipe by  derekc80

“A semi-soft cookie, a cross between a Dad's® cookie and a spice cookie. I bet ya can't eat just one!”

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Ingredients

Adjust Servings

Original recipe yields 45 cookies

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  2. Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl.
  3. Beat margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat egg, molasses, and vanilla into butter mixture until blended. Stir flour mixture into butter mixture until dough forms; fold in oats and coconut until just combined.
  4. Roll dough into 1 1/4-inch balls and place 2 inches apart on the prepared baking sheets.
  5. Bake in the preheated oven until edges are lightly browned, about 12 minutes. Allow to cool on the baking sheet for 5 minutes; remove to cool completely on a wire rack.

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Review (1)

Rate This Recipe
pomplemousse
1

pomplemousse

These spread like crazy and are very delicate cookies. I use Silpat mats for my cookie sheets and I'd recommend them for these cookies if nothing else. I had to be extremely careful when taking them off the cookie sheet. They are also very thin but chewy when all is said and done--can't speak to how they hold up day in and day out, since I just made them today. However, I imagine they crisp up pretty quickly. I used a small cookie scoop and was able to fit 9 on a sheet but spaced them out pretty well. You need to with these. I also cut the spices by about 1/2--I only used 1 tbsp cinnamon, 1/2 tbs of the other spices and am glad I did. I'm convinced the full amounts would've been too much. I also baked for 9 minutes and allowed to cool on the pan for a few minutes before taking them off. Thanks for the recipe!

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Nutrition

Amount Per Serving (45 total)

  • Calories
  • 105 cal
  • 5%
  • Fat
  • 4.9 g
  • 7%
  • Carbs
  • 14.5 g
  • 5%
  • Protein
  • 1.1 g
  • 2%
  • Cholesterol
  • 4 mg
  • 1%
  • Sodium
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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