The Silver Palette Cookbook

Makes about 30 cookies

Ingredients: 

1 cup thick rolled oats
12 tablespoons (1-1/2 sticks) unsalted butter or margarine, at room temperature
1/2 cup firmly packed light brown sugar; 1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup shredded unsweetened coconut
Grated zest of 1 lemon
1 cup unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1-1/2 teaspoons ground cinnamon
1 cup of raisins, chopped dates or other dried fruit

Directions: 

Preheat oven to 325° F. Spread thick oatmeal in a thin layer on a baking sheet and toast until lightly colored, 15 minutes or less. Set aside to cool. Cream butter and both sugars together in a medium bowl until light and fluffy. Stir in eggs, vanilla, coconut and lemon zest. Sift flour, salt, baking powder, and cinnamon over butter mixture and blend well. Blend in oatmeal, raisins, or dates. Lightly grease 2 baking sheets or line with parchment. Drop dough by slightly rounded tablespoons onto pans, leaving about 3 inches between cookies. Bake in middle of oven until edges are lightly browned, 16 to 18 minutes. Remove from oven and let cookies cool on pan for 5 minutes before transferring to racks to cool completely.