Farm Journal's Oatmeal Coconut Crisp Cookies |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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If you like coconut I guarantee you're going to love these cookies! The recipe can easily be cut in half if you desire less than 5 dozen cookies. Recipe Source: Farm Journal's Best-Ever Recipes cookbook. Ingredients:
2 cups butter, at room temperature (the recipe called for butter or margarine. i used blue bonnet margarine) |
2 cups light brown sugar, firmly packed down |
2 cups granulated sugar |
2 teaspoons pure vanilla extract |
4 large eggs |
3 cups all-purpose flour |
2 teaspoons salt |
2 teaspoons baking soda |
6 cups quick-cooking rolled oats |
1 1/2 cups flaked coconut (i used 2 and 3/4 cups of flaked coconut-the extra amount of coconut makes for a really tasty cookie!) |
Directions:
1. Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
2. In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
3. Add the vanilla and then eggs, one at a time, beating after each egg addition.
4. In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
5. By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
6. Stir in, by hand, the rolled oats and coconut; mix well.
7. Drop the dough by teaspoonfuls about 2 and 1/2 inches apart on prepared cookie sheet. (The cookies will have more of a rounded shape to them if a 1 and 1/2 inch cookie scoop is used-I slightly mound the dough in the scoop).
8. Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
9. Remove cookies from baking sheet and cool on wire racks.
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