Tuesday, February 24, 2015

Dad's Cookies

You know those yellow bags of "Dad's Cookies" you see in the grocery store?
They were a favourite with Harv's Dad and we were guaranteed to find them on his shelf, especially after Mom passed away.
Well I have been making a version of  "Dad's Cookies" for a long time now and can rightly call them "Dad's" because both my kids' Dad and my Dad absolutely love them.
The original recipe comes from an old MEI school cookbook. 
However the last time I made them I tweaked the recipe yet again 
and they turned out better than ever before.
Try them and see if they become your "Dad's" favourites.
  • 1 cup shortening (I used Crisco)
  • 1 cup unsalted butter
  • 2 cups white sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 4 tablespoons fancy molasses 
  • 3 cups oatmeal 
  • 3 cups flour
  • 2 cups medium coconut
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 3/4 teaspoon nutmeg
  • 1 teaspoon allspice
  1. Cream together shortening, butter, white sugar and brown sugar.
  2. Add eggs, one at a time, beating well in between.
  3. Add molasses and vanilla and mix well
  4. Add flour, oatmeal, coconut and spices* and mix until well blended.
  5. Refrigerate dough for about an hour.
  6. Using a cookie scoop or teaspoons, drop 1 1/2 inch balls on to cookie sheets leaving  plenty of room between the cookies.
  7. Roll each between your palms to form a ball and return to pan.
  8. Bake at 325º (regular oven) or 300º (convection oven) for 10 to 12 minutes or until cookies are golden.
  9. Remove from oven and drop pan on to counter. Dropping the pan firmly on the counter causes the cookies to deflate somewhat resulting in a chewier cookie.
  10. After 5 minutes, remove to brown paper or racks to cool.
  11. Store in zippered plastic bag (remove as much air as possible) or tightly lidded containers.  
  12. These cookies freeze well. Makes about 5 dozen medium large cookies.
*This is the spice combination I like best, however if you like a spicier cookie, feel free to add more of your favourites.


  1. Your cookies sound absolutely delicious. How do you get them so perfectly round and of the same size? They look like a good cookie to dip in coffee :) ~ Elaine

    1. I used a cookie scoop and then rolled them. I think refrigerating them for that hour helps too. I was pretty pleased that they turned out so nice.

  2. What is "fancy molasses"? I have organic unsulphured molasses. My family will love these cookies based on the ingredients. Thank you!

    1. Fancy molasses is also called baking molassees...blackstrap is too strong but if that's what you have use half blackstrap and half corn syrup or honey in place of fancy molasses.

  3. Perfection Bev! We love Dad's cookies and your recipe looks great. Love the addition of the molasses.

  4. Your cookies look so good!! Thank you so much for the recipe, can't wait to make them!!

  5. I usually make cookies while my shift-working husband is sleeping. Going to have to re-think that if I'm whacking pans on the counter!

    1. It's only a tiny, brief noise! (smile) He'll be glad to wake up to the cookies.

  6. Look scrumptious! Can you tell me if I should use sweetened or unsweetened coconut? Thanks so much!

  7. These look wonderful; I'm definitely trying them! :)

  8. These remind me of cookies my grandpa and grandma used to have, made by Archies here in the U.S., but with molasses and a few spices and looking like this. This was after grandma was too old to bake for herself anymore. These look so perfect!

  9. I just bagged up the cookies to stick in the freezer. They turned out wonderful and my husband is thrilled. I don't normally like to bake cookies (I'm a yeast bread person) but decided to try these. I'll be baking them again sometime.

  10. I just made these tonite and they look just like the photos and taste very close to the dads cookies! I don't normally buy those yellow bag cookies which my husband loves.... But these I like and willing to make again. I may cut back a bit on the baking soda since my husband could taste it a bit.

  11. You said to use 3 cups oatmeal. Is this cooked or dry oats? Do I use one minute oats or old fashion? Sorry for all the questions but I want to get it right cause the recipe sounds delicious and anxious to make the cookies.

    1. I use quick oats which are dry. (not instant oatmeal). Never feel bad about asking questions. We'd rather you got it right the first time. (smile) These are really good and I hope you enjoy them as much as we do.

  12. These are really good. My five children all enjoyed them.
    Thanks for a great recipe.