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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 66 |
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Cathy Wilson says her mom-Winnie Nash- added nutritional ingredients to recipes whenever she could. âChock-full of nuts and oats, these crispy-chewy cookies are the perfect example,â Cathy says. Ingredients:
1 cup shortening |
1 cup sugar |
1 cup packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2 cups old-fashioned oats |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups flaked coconut |
1 cup chopped walnuts |
Directions:
1. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts.
2. Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly.
3. Bake at 350° for 11-14 minutes or until golden brown. Cool for 2 minutes before removing to wire racks. Store in an airtight container. Yield: 5-1/2 dozen.
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