1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 1/2 cups white sugar
1 egg
3 tablespoons water
3 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups rolled oats
1 cup flaked coconut
1/2 cup canola oil
Preheat oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper.
In a large bowl, cream together the butter and cream cheese until smooth. Beat in 1 1/2 cups sugar and egg until all ingredients are smooth. Stir in the water and flour; alternately with the baking powder and salt, mixing just enough to evenly combine. Keep the dough in a bowl, and stir in the oats, coconut, and canola oil. Drop dough by rounded tablespoonfuls onto the prepared cookie sheets. The cookies should be at least 2 inches apart.
Bake for 12 to 15 minutes in the preheated oven, or until the top is crisp and lightly browned. Cool on baking sheet for a few minutes before removing to cool on wire racks.
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