3 cups quick or old-fashioned oats (not instant oats)
2/3 cup coconut flakes,
In a small bowl, stir together the flour, baking soda, salt, cinnamon and ginger.
In a large bowl, stir together the brown sugars. Add the butter and vanilla extract.
With an stand or hand mixer, beat on medium speed for 1 minute. Add eggs one at
a time and beat for 30 seconds after each addition. Stir in flour mixture by hand
until combined. Stir in oats and coconut.
Wrap dough and chill for 24-48 hours.
Heat oven to 350 degrees F. Lightly grease three large cookie sheets or use parchment
Measure 1/4 cup dough for each cookie and roll into balls. Place 6 dough balls
on each cookie sheet, 2 1/2 to 3 inches apart.
Bake 17-19 minutes, only until tops
are lightly golden brown.
Cool cookies 10 minutes before removing from sheet.
Baker's hint: For smaller cookies, use 2 tablespoons dough and bake
for 12-15 minutes.
Nutrition values per large cookie: 268 calories, 13g fat, 35 g carbohydrates,
2 g fiber, 4 g protein, 52 mg cholesterol, 152 mg sodium