CLEAR-THE-CUPBOARD COCONUT, OATMEAL, PECAN COOKIES
This snappy little oatmeal cookie loaded with coconut and pecans is from Southern Living magazine. I make them with a 2 tablespoon cookie scoop for uniformity and end up with perfectly crispy/chewy cookies that bake evenly from the center to the edge.
Provided by SharleneW
Categories Drop Cookies
Time 30m
Yield 4 1/2 dozen, 54 serving(s)
Number Of Ingredients 13
Steps:
- Beat shortening at medium speed with electric mixer until fluffy; add sugars, beating well.
- Add eggs, beating until blended.
- Combine flour, oats, baking soda, baking powder, and salt; gradually add to sugar mixture, beating until blended.
- Stir in coconut, cereal, vanilla, and pecans.
- Drop by tablespoonfuls onto baking sheets.
- Bake in batches at 350°F for 10 minutes or until lightly golden.
- Remove to wire racks to cool.
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