With the original recipe taken from Canadian Living's October 2000 issue, this cookie makes you feel less guilty then if you were having...say...chocolate chocolate chip. I increased the butter and added some cinnamon.
1 cup butter (the original recipe says 3/4 cup, but I found this too dry)
1 1/4 cups packed brown sugar
1 tsp vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups rolled oats (not instant-I use quick oats)
1 tsp cinnamon
1/2 cup shredded sweetened coconut
1/4 cup sesame seeds
In a bowl beat together the butter and sugar until well combined; add egg and vanilla, continuing to beat until light and fluffy. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Stir into the butter mixture until combined. Stir in the oats, coconut, and sesame seeds.
Drop by tablespoons onto a cookie sheet and bake at 350 for about 10-12 minutes, until the edges are nice and golden brown.
Makes about 3 dozen.