Saucepan Oatmeal Cookies

Submitted by Jessica Guinan

1/2 c. butter
1 c. granulated sugar
1 c. packed brown sugar
2 well beaten eggs
1 1/4 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 c. quick cooking oats
1/2 c. coconut, chopped or 1 c. semisweet chocolate pieces (all optional)

Grease a cookie sheet or line with parchment & set aside. In a large saucepan, melt butter over medium-low heat. Remove from heat and stir in granulated sugar and brown sugar. Cool 5 minutes. Add eggs, one at a time, beating by hand after each just until smooth. Stir in flour, baking powder, baking soda and salt. Add oats & stir until combined. (Batter will be thick.) If desired, add coconut or chocolate. Drop batter by rounded teaspoons 3" apart on the prepared cookie sheet. (Batter may stiffen a little as it stands.) Bake in a 375 oven for 7-9 minutes or until edges are firm and golden. Cool on cookie sheet for 1 minute, then transfer to a wire rack to cool.

From The Better Homes and Gardens New Baking Book - the sidebar for this recipe says, "Dress up these super-simple cookies; Heat 1/2 c. semisweet chocolate pieces with 1 tbsp shortening over low heat just until melted, stirring occasionally. Drizzle over cooled cookies."