COCONUT OATMEAL CRISPIES

Coconut Oatmeal Crispies image

My mother-in-law baked these cookies in the 1930s for her two sons, and later for her grandchildren. Now I make them for my grandchildren and great-grandchildren.

Provided by Taste of Home

Time 20m

Yield 4 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 cup sweetened shredded coconut
1 teaspoon baking soda
1 teaspoon salt

Steps:

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 oats, flour, coconut, baking soda and salt; gradually add to creamed mixture and mix well. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 220 calories, Fat 10g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 170mg sodium, Carbohydrate 29g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.