Photo: Dennis Evans

Megan’s Scratch-Me-Backs

Megan offers a few tips for making these cookies: “This cookie dough is stiff, so I find it easiest to mix it together with my hands. I also line the cookie sheets with parchment paper for easy cleanup.”

Photo: Dennis Evans

 

Ingredients:

  • 1 cup (130 g) all-purpose flour
  • 1 cup (85 g) rolled oats
  • 1/2 cup (70 g) shredded coconut
  • 1/2 tsp (2 ml) baking soda
  • 1/2 tsp (2 ml) baking powder
  • 1/2 tsp (2 ml) salt
  • 1 cup (220 g) brown sugar, packed
  • 3/4 cup (170 g) butter, softened
  • 1 egg
  • 1 tsp (5 ml) pure vanilla extract

Directions:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, mix together the dry ingredients.
  3. Add butter, egg and vanilla, and mix to incorporate.
  4. Roll tablespoons of dough into balls and place on a cookie sheet lined with parchment paper.
  5. Use a fork to flatten the balls somewhat, in a criss-cross pattern. The cookies will spread, so don’t crowd them on the sheet.
  6. Bake until golden around the edges—about 12 minutes. Transfer to a wire cooling rack.
This recipe was featured in the article Ultimate bake swap recipes.

Recipe courtesy of Megan McCarthy

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