Vancouver Island Cookies

Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A semi-soft cookie, a cross between a Dad's® cookie and a spice cookie. I bet ya can't eat just one!

By Derek Croteau

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Recipe Summary

prep:
20 mins
cook:
12 mins
additional:
5 mins
total:
37 mins
Servings:
45
Yield:
45 cookies
Nutrition Info
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Ingredients

45
Original recipe yields 45 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.

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  • Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl.

  • Beat margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat egg, molasses, and vanilla into butter mixture until blended. Stir flour mixture into butter mixture until dough forms; fold in oats and coconut until just combined.

  • Roll dough into 1 1/4-inch balls and place 2 inches apart on the prepared baking sheets.

  • Bake in the preheated oven until edges are lightly browned, about 12 minutes. Allow to cool on the baking sheet for 5 minutes; remove to cool completely on a wire rack.

Nutrition Facts

Per Serving:
105 calories; protein 1.1g; carbohydrates 14.5g; fat 4.9g; cholesterol 3.6mg; sodium 155.2mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

pomplemousse
Rating: 4 stars
12/08/2013
These spread like crazy and are very delicate cookies. I use Silpat mats for my cookie sheets and I'd recommend them for these cookies if nothing else. I had to be extremely careful when taking them off the cookie sheet. They are also very thin but chewy when all is said and done--can't speak to how they hold up day in and day out since I just made them today. However I imagine they crisp up pretty quickly. I used a small cookie scoop and was able to fit 9 on a sheet but spaced them out pretty well. You need to with these. I also cut the spices by about 1/2--I only used 1 tbsp cinnamon 1/2 tbs of the other spices and am glad I did. I'm convinced the full amounts would've been too much. I also baked for 9 minutes and allowed to cool on the pan for a few minutes before taking them off. Thanks for the recipe! Read More
Helpful
(2)
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
vancansfan
Rating: 5 stars
03/14/2017
It's a shame this cookie has not been made and reviewed more often. I have made them several times now, not changing the recipe at all. People! You don't know what you're missing! These are delicious! Read More
Helpful
(2)
pomplemousse
Rating: 4 stars
12/08/2013
These spread like crazy and are very delicate cookies. I use Silpat mats for my cookie sheets and I'd recommend them for these cookies if nothing else. I had to be extremely careful when taking them off the cookie sheet. They are also very thin but chewy when all is said and done--can't speak to how they hold up day in and day out since I just made them today. However I imagine they crisp up pretty quickly. I used a small cookie scoop and was able to fit 9 on a sheet but spaced them out pretty well. You need to with these. I also cut the spices by about 1/2--I only used 1 tbsp cinnamon 1/2 tbs of the other spices and am glad I did. I'm convinced the full amounts would've been too much. I also baked for 9 minutes and allowed to cool on the pan for a few minutes before taking them off. Thanks for the recipe! Read More
Helpful
(2)
Brianne Melnyk
Rating: 5 stars
12/16/2018
I subbed in half a cup of WW flour and used butter instead of margarine. I found that sticking to the 12 minute mark tended to have the best results although they're forgiving a little bit in either direction. Nice depth of flavour. Chewy/bit crunchy. Nice cookie. Read More
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