150 g butter
120 g castor sugar (RVK has reduced from 150g to 120g)
200 g plain flour
2 tsp. baking powder
few drops of vanilla extract
90g instant baby oats
90g grated coconut
1. Cream butter and castor sugar. When it becomes white and fluffy, mix in egg and vanilla.
2. Sift flour and baking powder, then fold into butter mixture.
3. Add grated coconut oats to dough mix well.
4. Add oats and mix well.
5. Roll dough into balls of 10g.
6.On a greased baking sheet, place the dough about 2 inches apart. Bake in 375°F (190°C) oven for 13-15 minutes for chewy texture or for 20 - 25 minutes or until brown for crunchy texture.
Note: For flat cookies, gently press the dough before baking.