 |
Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
My grand-daughter sent me this recipe she says they are delicious. These cookies work very well using Splenda or Splenda for Baking,in place of the white sugar. (note, I have been trying different ways to cut down on sugar, using 2 tablespoons molasses in stead of the brown sugar works good and using the splenda for baking, I have also used all butter instead of shortening & butter with good results) Ingredients:
1/2 cup shortening |
1 cup brown sugar, packed or 2 tablespoons molasses |
1 cup white sugar (or splenda or 1/2 cup splenda for baking) |
2 large eggs |
1 teaspoon vanilla |
1/2 cup butter |
2 cups flour |
1 cup flaked coconut |
1 teaspoon baking powder |
1 teaspoon baking soda |
2 cups rolled oats |
1 cup raisins (optional) or 1 cup chocolate chips (optional) |
Directions:
1. Preheat oven to 350°.
2. In mixing bowl cream shortening,butter,and sugars.
3. Add eggs and vanilla until blended.
4. Set aside.
5. In separate bowl, combine dry ingredients.
6. Withholding coconut until all other ingredients are blended.
7. Add coconut.
8. Combine wet and dry ingredients until moist.
9. Drop on greased cookie sheet about 1-2 inches apart.
10. Bake for 10 minutes or until golden brown.
11. Remove from oven immedietly- if overcooked cookies get HARD.
|
|