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You know those yellow bags of "Dad's Cookies" you see in the grocery store?
They were a favourite with Harv's Dad and we were guaranteed to find them on his shelf, especially after Mom passed away.
Well I have been making a version of "Dad's Cookies" for a long time now and can rightly call them "Dad's" because both my kids' Dad and my Dad absolutely love them.
The original recipe comes from an old MEI school cookbook.
However the last time I made them I tweaked the recipe yet again
and they turned out better than ever before.
Try them and see if they become your "Dad's" favourites.
- 1 cup shortening (I used Crisco)
- 1 cup unsalted butter
- 2 cups white sugar
- 1 cup brown sugar
- 2 large eggs
- 4 tablespoons fancy molasses
- 3 cups oatmeal
- 3 cups flour
- 2 cups medium coconut
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1 teaspoon allspice
- Cream together shortening, butter, white sugar and brown sugar.
- Add eggs, one at a time, beating well in between.
- Add molasses and vanilla and mix well
- Add flour, oatmeal, coconut and spices* and mix until well blended.
- Refrigerate dough for about an hour.
- Using a cookie scoop or teaspoons, drop 1 1/2 inch balls on to cookie sheets leaving plenty of room between the cookies.
- Roll each between your palms to form a ball and return to pan.
- Bake at 325º (regular oven) or 300º (convection oven) for 10 to 12 minutes or until cookies are golden.
- Remove from oven and drop pan on to counter. Dropping the pan firmly on the counter causes the cookies to deflate somewhat resulting in a chewier cookie.
- After 5 minutes, remove to brown paper or racks to cool.
- Store in zippered plastic bag (remove as much air as possible) or tightly lidded containers.
- These cookies freeze well. Makes about 5 dozen medium large cookies.
*This is the spice combination I like best, however if you like a spicier cookie, feel free to add more of your favourites.
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