1 cup butter
1 cup sugar
1 cup packed brown sugar
2 1/2 cups quick-cooking rolled oats
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 well-beaten eggs
1/4 cup chopped coconut (optional)
Melted chocolate (optional)
In a medium saucepan, combine butter, sugar, and brown sugar. Cook and stir over medium heat until melted. Remove from heat. Add oats, flour, baking powder, baking soda, and salt. Stir until combined. Add eggs, then mix well. If desired, stir in coconut.
Drop batter from a rounded teaspoon 3 inches apart on a greased cookie sheet, stirring batter often. Bake in a 375-degree oven for 6 to 7 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove cookies and cool on a wire rack. If desired, drizzle melted chocolate over cookies. Makes about 54.
Melted Chocolate: In a small heavy saucepan, heat 1/2 cup semisweet chocolate pieces and 1 tablespoon shortening over low heat just until melted, stirring occasionally. Makes 1/3 cup.
Nutritional Information per cookie (based on 54 cookies per recipe): 87 calories, 1 g protein, 12 g carbohydrate, 4 g fat, 10 mg cholesterol, 70 mg sodium, 34 mg potassium.