Coconut oatmeal cookies
72 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Quick oats |
| ⅔ | cup | Shredded coconut |
| 1 | cup | C and H Brown Sugar; packed |
| ½ | cup | Butter or margarine |
| ½ | cup | Shortening |
| 2 | Eggs | |
| 1½ | teaspoon | Vanilla |
| 1½ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Salt |
Directions
Spread oats and coconut in a shallow pan. Toast, shaking occasionally, in a 250 degree oven about 15 minutes or until lightly browned. Cool. Cream together sugar, butter, and shortening. Beat in eggs, one at a time. Stir in vanilla, then oats and coconut. Combine flour, soda and salt, and mix into batter. Mix well. Form into rolls about 1-½ inches in diameter on waxed paper. Seal and refrigerate 4 hours or overnight. Slice ¼-inch thick; place on greased cookie sheet. Bake in 400 degree oven 8 minutes. Cool on rack. Makes about 6 dozen cookies.
Reprinted with permission from _From our Private Collection_ From the C and H Sugar Kitchen Electronic format by Karen Mintzias Submitted By KAREN MINTZIAS On 12-05-94