Aunt Becky reinvents Quaker's Vanishing Oatmeal Cookie

While visiting family in North Carolina recently, my aunt Becky made some wonderful cookies.  I was amazed that just a few small adjustments made it a healthier, more filling cookie.  My kids love to get a stack of 3 of these cookies for breakfast with a tall glass of vanilla rice milk.

Aunt Becky's Vanishing Cookies:
2 sticks soft butter (I like to use 1 stick butter and 8 tbsp. peanut butter)
1/2 c. raw sugar or honey
2 eggs
1 tsp. vanilla extract
1 c. shredded sweetened coconut
1 1/2 c. whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon (optional if using peanut butter)
1/2 tsp. salt
3 c. oats (I only use 2 when peanut butter is used)
1/2 c. raisins
1/2 c. chocolate chips

Preheat oven to 350*F.  Cream sugar and butter together.  Add eggs and vanilla.  Stir in coconut.  In separate bowl, sift together flour, soda, cinnamon and salt.  Add the flour mixture 1/2 c. at a time to the wet mixture.  Stir in oats 1 c. at a time.  Stir in raisins, then cocolate.

Form tablespoon-sized balls and flatten gently on an ungreased cookie sheet.  Bake 10-12 minute or until it becomes a light brown color.  Cool 1 minute then move to a wire rack to cool completely.

This recipe makes about 4 dozen cookies!  Enjoy!