Oatmeal cocoanut crisps

Yield: 1 Servings

Measure Ingredient
2 cups Butter
2 cups Brown sugar
2 cups White sugar
2 \N Teas vanilla
4 \N Eggs
3 cups Sifted flour (I never sift)
2 \N Teas salt
2 \N Teas baking soda
6 cups Quick oats
1½ cup Cocoanut

Cream together butter and sugars until fluffy. Stir in vanilla, then add eggs, one at a time, beating after each addition. Sift together flour, salt, and soda. (I just stir together.) Add to creamed misture. Stir in rolled oats and cocoanut. Drop by teaspoonfuls about 2 inches apart onto well-greased baking sheets. Bake at 350 degrees for 10 to 15 minutes. Cool on rack.

**OR**omit cocoanut, divide dough into thirds. Add ⅓ cup cocoanut to a third, add ⅓ cup raisins to a third, and add ⅓ cup chopped nuts to the final third. **OR** you can just omit cocoanut and add nothing.

This recipe makes 14 to 16 dozen depending on how big a spoonful you drop.

They freeze MAGNIFICENTLY, actually taste better, brings out the butter flavor or something.

Posted to MC-Recipe Digest V1 #260 Date: Sat, 26 Oct 1996 13:47:25 -0400 From: Kay Talbott <talbott@...>

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