Oatmeal Coconut Crisps
From shirleyoma 16 years ago
- 10 minutes to make
- Serves 36
Childhood memories of coconut, oatmeal delights!
Ingredients
- 1 1/2 cup(s) , A.P. flour shopping list
- 1 teaspoon(s) , baking soda shopping list
- 1 teaspoon(s) , baking powder shopping list
- 1 teaspoon(s) , salt shopping list
- 1/4 cup(s) , butter Softened shopping list
- 1/2 cup(s) , butter flavored Shortening shopping list
- 3/4 cup(s) , light brown sugar shopping list
- 3/4 cup(s) , sugar shopping list
- 1 teaspoon(s) , vanilla extract shopping list
- 2 large , eggs shopping list
- 2 cup(s) , rolled oats shopping list
- 1 1/2 cup(s) , raisins shopping list
- 3/4 cup(s) , shredded coconut shopping list
How to make it
- Preheat oven to 350 F. Mix flour, baking soda, baking powder and salt in a small bowl; set aside. Beat butter, shortening, brown sugar and sugar in a large bowl with an electric mixer until light and fluffy. Add vanilla and eggs to butter mixture; beat until smooth, about 1 minute. Add flour mixture; beat until blended, about 1 minute. Stir oats, raisins and coconut into batter. Drop dough by rounded teaspoonfuls. 2 inches apart onto 3 nonstick baking sheets. Flatten cookies slightly with a fork or the bottom of a glass dipped in additional sugar. Bake until lightly browned and crisp, about 10 minutes. Cool; remove to wire racks to cool completely.
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