FARM JOURNAL'S OATMEAL COCONUT CRISP COOKIES

Farm Journal's Oatmeal Coconut Crisp Cookies image

Provided by @MakeItYours

Number Of Ingredients 10

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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.