FARM JOURNAL'S OATMEAL COCONUT CRISP COOKIES

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Farm Journal's Oatmeal Coconut Crisp Cookies image

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.

Provided by Lindas Kitch

Categories     Drop Cookies

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.

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