Best Oatmeal Coconut Thin Crisps Recipes

Crispy Oatmeal Coconut Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 45m

Yield 36

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup crisp rice cereal
1/2 cup flaked coconut
1/2 cup chopped pecans

Steps:

Heat oven to 350°F. Spray cookie sheets with cooking spray.
In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg

Crispy Coconut-Oatmeal Cookies image

Provided by PanNan

Categories Dessert

Time 32m

Yield 84 cookies

Number Of Ingredients 11

1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats, uncooked
2 cups crisp rice cereal (Rice Krispies)
1 cup flaked coconut

Steps:

Beat shortening and sugars at medium speed with an electric mixer until blended; add eggs and vanilla, beating well.
Combine flour and next 2 ingredients; add to shortening mixture, mixing well.
Stir in oats and remaining ingredients.
Shape into 1-inch balls, and place 2 inches apart on lightly greased cookie sheets; flatten slightly with fork.
Bake at 350° for 12 minutes.
Transfer to wire racks to cool.

Nutrition Facts : Calories 67.8, Fat 3, SaturatedFat 0.9, Cholesterol 4.4, Sodium 39.4, Carbohydrate 9.6, Fiber 0.4, Sugar 5.4, Protein 0.8

Farm Journal's Oatmeal Coconut Crisp Cookies image

Provided by Lindas Kitch

Time 10m

Yield 5 dozen

Number Of Ingredients 10

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!)

Steps:

Preheat oven to 350 degrees. Grease a cookie sheet well with vegetable shortening.
In a large mixing bowl, cream together the butter and both types of sugar with an electric mixer at medium speed until fluffy.
Add the vanilla and then eggs, one at a time, beating after each egg addition.
In medium mixing bowl, thoroughly combine with a wire whisk, the flour, salt, and baking soda.
By hand, add the flour mixture 1/2 cup at a time to the creamed butter-sugar mixture, beating well after each flour addition.
Stir in, by hand, the rolled oats and coconut; mix well.
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).
Bake at 350 degrees for 10 to 15 minutes. Keep a close watch on the cookies if you bake them longer than 10 minutes.
Remove cookies from baking sheet and cool on wire racks.